Homemade Chicken Salami
Homemade Chicken Salami
Ingredients
- 200 g boneless chicken breast
- 200 g boneless chicken thigh
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 1 green chili, finely chopped
- 8 mint leaves
- 2 tablespoons cream
- 50 ml water
- 1 tablespoon bell peppers, finely chopped
Instructions
- 1
Combine the boneless chicken breast, boneless chicken thigh, salt, garlic powder, onion powder, oregano, chilli flakes, green chili, mint leaves, cream, and water in a blender. Process until a smooth mixture is formed.
⏱️ 5 min
- 2
Transfer the blended chicken mixture to a bowl. Add the finely chopped bell peppers and gently fold them into the mixture until evenly distributed.
⏱️ 5 min
- 3
Lay out a sheet of food paper (such as parchment paper) on a clean surface. Spoon the chicken mixture onto the paper and shape it into a cylindrical log. Tightly roll the mixture in the food paper, then wrap it again securely in aluminum foil, ensuring the ends are twisted and sealed to prevent water from entering during steaming.
⏱️ 5 min
- 4
Place the wrapped salami log in a steamer basket. Steam for 30 minutes. Once steamed, turn off the heat and allow the salami to cool down completely inside the steamer for at least 1 hour.
⏱️ 30 min
- 5
Once cooled, carefully unwrap the chicken salami. Slice it thinly using a sharp knife. Store the slices in an airtight container in the refrigerator for up to 4 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Salami
- 200 g boneless chicken breast
- 200 g boneless chicken thigh
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon chilli flakes
- 1 green chili, finely chopped
- 8 mint leaves
- 2 tablespoons cream
- 50 ml water
- 1 tablespoon bell peppers, finely chopped
Instructions
- 1
Combine the boneless chicken breast, boneless chicken thigh, salt, garlic powder, onion powder, oregano, chilli flakes, green chili, mint leaves, cream, and water in a blender. Process until a smooth mixture is formed.
⏱️ 5 min - 2
Transfer the blended chicken mixture to a bowl. Add the finely chopped bell peppers and gently fold them into the mixture until evenly distributed.
⏱️ 5 min - 3
Lay out a sheet of food paper (such as parchment paper) on a clean surface. Spoon the chicken mixture onto the paper and shape it into a cylindrical log. Tightly roll the mixture in the food paper, then wrap it again securely in aluminum foil, ensuring the ends are twisted and sealed to prevent water from entering during steaming.
⏱️ 5 min - 4
Place the wrapped salami log in a steamer basket. Steam for 30 minutes. Once steamed, turn off the heat and allow the salami to cool down completely inside the steamer for at least 1 hour.
⏱️ 30 min - 5
Once cooled, carefully unwrap the chicken salami. Slice it thinly using a sharp knife. Store the slices in an airtight container in the refrigerator for up to 4 days.
⏱️ 5 min