Homemade Chicken Ham [Served in 3 Ways]


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

  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.

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.

Paddy Field 

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.

Comments :

9 comments to “Homemade Chicken Ham [Served in 3 Ways]”
Angie Schneider said...

Very healthy and tasty as well. I eat lots of chicken breast and can't wait to give this one a try!

rachel said...


Anonymous said...

leave in fridge for 1 or 2 night wont get the chicken spoil?

Thanks for the recipe! dare not buy ham or sausage from supermarket anymore due to lots of addictive

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

so beautiful and yummy :)

Lydia said...

Hi Anonymous,

It wont turn bad cos of salt and alcohol. Of course, you fridge must be cold enough for keeping fresh/raw stuff.

Anonymous said...

Hi Lydia, thanks for sharing this, cant wait to try it, so worried to eat readymade meats now, tend to feel very thirsty with all the preservatives. I have read your Blog since you were in Kampar, then lost touch. Nice to read you have two lovely sons now. All the best to you and your family,
Mrs Singh, Ipoh

Lydia said...

Hi Mrs Singh,
Greeting from Japan!
Have a great week ahead, all the best.


Anonymous said...

Hi, love homemade chicken ham... but I am worried about boiling the chicken ham with the plastic wrap. Is it safe with all the talk about plastic and BPA?

Lydia said...

About the plastic wrap/cling wrap, you need to choose carefully not all wrap/plastic bag/ziplock contain BPA.

FYI, this way of cooking is common in Japan so I guess it is safe to use plastic (right type) in cooking. There is also special plastic for cooking, vacuum pack to preserve the original flavour.

Having said that, I seldom use plastic in cooking to prevent chemical leaks, other than BPA.
Thanks for the comment and have a great day!

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