Homemade Chicken Ham /自制鸡肉火腿 / 作り方チキンハム

Unlike in Australia, chicken breast meat is the cheapest among all other parts of chicken in Japan. It costs about 500yen per kg usually, it can be really cheap when there is a promotion. Chicken breast meat is high in protein, less in fat, and cost effective (well, true in Japan), perfect for family with constantly hungry, growing up children.

My boys do love to eat chicken, especially fried chicken. I guess most children do too. Hence, I am trying out chicken recipes to get them eat non-fried chicken. My first attempt in rolled ham turned out well it was much easier than I thought. Since it was first attempt, I used simple marinades.  Both my boys loved it as it is actually but I liked it both with cheese and salad. 

In the photo above, I served ham in 3-ways with sauce/dressing readily in the refrigerator:

1) ham + cheese + vinegar-miso sauce

2) ham + mixed salad + sesame dressing (goma-dare)

3) ham + avo + tomato + salt and pepper + extra virgin olive oil

Chicken Ham Recipe
Ingredients:

• 1 whole chicken breast meat (600g+)
• 2 tbsp sake
• 2 tsp sugar
• 2 tsp salt
• 1 tsp garlic powder
• 1/2 tsp pepper

Method:

1. Divide each chicken breast meat into halves, then cut open (butterfly) each half to make it thinner.
2. Rub meat with seasonings evenly, roll up 2 pieces of chicken breast meat individually, then wrap each roll with plastic wrap.
3. Keep in the refrigerator for 1 to 2 nights, wrap it with another layer of plastic wrap and tie the ends tightly.
   
4. Place rolls in a pot, fill in enough water and bring to a boil. Then, turn the heat down and let it simmer for 15 - 20 minutes.
5. Turn the heat off, with the lid on, let chicken roll cool completely in the pot together with the water.
6. Remove from pot, pat dry with kitchen towel then keep in the refrigerator overnight, OR at least 3 hours before serving.
7. Unwrap, slice and ready to eat.

Notes:

Adjust the amount of seasoning to taste.
Adjust the cooking time too, according to the size/thickness of the rolls.

Wrap the chicken tightly to force out any air bubbles trapped inside.

 

Photo sharing: Many places in northern part of Kyoto are covered with this golden-green blanket at this time of the year, paddy fields! Rice will be ready in 2-3 weeks from now. I have snapped many paddy field photos but still could not resist to snap more.