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Place the cubed chicken breasts into the bowl of a food processor. Pulse the chicken for 30 seconds to 1 minute, scraping down the sides as needed, until a very fine, paste-like consistency is achieved. Ensure there are no large chunks remaining.

Add the cold water, cornstarch, salt, garlic powder, and black pepper to the food processor with the ground chicken. Process for another 1 to 2 minutes, or until all ingredients are thoroughly combined and the mixture is smooth and cohesive. The mixture should be sticky and uniform.

Lay a large sheet of plastic wrap (about 18-24 inches long) flat on a clean work surface. Evenly sprinkle the paprika and dried oregano over the center of the plastic wrap, creating a rectangular bed for the chicken mixture.

Carefully transfer the chicken mixture from the food processor onto the seasoned plastic wrap. Using a spatula or your hands (lightly moistened with water to prevent sticking), spread the chicken mixture evenly over the spices, forming a log shape approximately 8-10 inches long and 2-3 inches in diameter.

Tightly roll the plastic wrap around the chicken mixture, forming a compact log. Twist the ends of the plastic wrap securely, like a candy wrapper, to seal the log and create firm, even pressure. You can double-wrap it with another layer of plastic wrap for extra security.

Prepare a steamer basket or a large pot with a steamer insert. Fill the pot with about 1-2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over high heat. Carefully place the wrapped chicken log into the steamer basket, making sure it doesn't touch the water.

Cover the pot tightly and steam the chicken log for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the center of the log (piercing through the plastic wrap).

Carefully remove the steamed chicken log from the steamer. Let it cool on a plate at room temperature for about 15-20 minutes. Once slightly cooled, transfer it to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow it to firm up completely for easy slicing.

Once thoroughly chilled, unwrap the chicken log and slice it thinly using a sharp knife. Serve immediately in sandwiches, salads, or as part of a charcuterie board. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.


Place the cubed chicken breasts into the bowl of a food processor. Pulse the chicken for 30 seconds to 1 minute, scraping down the sides as needed, until a very fine, paste-like consistency is achieved. Ensure there are no large chunks remaining.

Add the cold water, cornstarch, salt, garlic powder, and black pepper to the food processor with the ground chicken. Process for another 1 to 2 minutes, or until all ingredients are thoroughly combined and the mixture is smooth and cohesive. The mixture should be sticky and uniform.

Lay a large sheet of plastic wrap (about 18-24 inches long) flat on a clean work surface. Evenly sprinkle the paprika and dried oregano over the center of the plastic wrap, creating a rectangular bed for the chicken mixture.

Carefully transfer the chicken mixture from the food processor onto the seasoned plastic wrap. Using a spatula or your hands (lightly moistened with water to prevent sticking), spread the chicken mixture evenly over the spices, forming a log shape approximately 8-10 inches long and 2-3 inches in diameter.

Tightly roll the plastic wrap around the chicken mixture, forming a compact log. Twist the ends of the plastic wrap securely, like a candy wrapper, to seal the log and create firm, even pressure. You can double-wrap it with another layer of plastic wrap for extra security.

Prepare a steamer basket or a large pot with a steamer insert. Fill the pot with about 1-2 inches of water, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over high heat. Carefully place the wrapped chicken log into the steamer basket, making sure it doesn't touch the water.

Cover the pot tightly and steam the chicken log for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the center of the log (piercing through the plastic wrap).

Carefully remove the steamed chicken log from the steamer. Let it cool on a plate at room temperature for about 15-20 minutes. Once slightly cooled, transfer it to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow it to firm up completely for easy slicing.

Once thoroughly chilled, unwrap the chicken log and slice it thinly using a sharp knife. Serve immediately in sandwiches, salads, or as part of a charcuterie board. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
