Homemade Chicken Luncheon Meat
Homemade Chicken Luncheon Meat
Ingredients
- 500 grams chicken breast, boneless, skinless
- 200 ml water
- 15 grams sugar
- 10 grams salt
- 5 grams garlic powder
- 5 grams onion powder
- 3 grams white pepper
- 3 grams ginger powder
- 3 grams paprika
- 2 grams curing salt, nitrite salt
- 10 grams cornstarch
- 1 egg white
- as needed oil, for greasing
Instructions
- 1
Cut the 500 grams of chicken breast into small pieces.
⏱️ 5 min
- 2
Place the cut chicken breast into a food processor. Add 200 ml of water, 15 grams of sugar, 10 grams of salt, 5 grams of garlic powder, 5 grams of onion powder, 3 grams of white pepper, 3 grams of ginger powder, 3 grams of paprika, 2 grams of curing salt (nitrite salt), and 10 grams of cornstarch.
⏱️ 5 min
- 3
Incorporate 1 egg white into the mixture in the food processor.
⏱️ 1 min
- 4
Blend all ingredients in the food processor until the mixture is smooth and paste-like.
⏱️ 4 min
- 5
Take a heat-resistant container (e.g., a glass loaf pan) and lightly grease it with oil.
⏱️ 1 min
- 6
Pour the blended chicken mixture into the prepared container.
⏱️ 1 min
- 7
Place the container in a steamer. Steam for 30 minutes over medium heat.
⏱️ 30 min
- 8
After steaming, remove the container and allow the luncheon meat to cool down completely. Once cooled, place it in the refrigerator for at least 4 hours to firm up.
⏱️ 240 min
- 9
Once chilled and firm, slice the homemade chicken luncheon meat and serve. It can be pan-fried or used in other dishes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Luncheon Meat
- 500 grams chicken breast, boneless, skinless
- 200 ml water
- 15 grams sugar
- 10 grams salt
- 5 grams garlic powder
- 5 grams onion powder
- 3 grams white pepper
- 3 grams ginger powder
- 3 grams paprika
- 2 grams curing salt, nitrite salt
- 10 grams cornstarch
- 1 egg white
- as needed oil, for greasing
Instructions
- 1
Cut the 500 grams of chicken breast into small pieces.
⏱️ 5 min - 2
Place the cut chicken breast into a food processor. Add 200 ml of water, 15 grams of sugar, 10 grams of salt, 5 grams of garlic powder, 5 grams of onion powder, 3 grams of white pepper, 3 grams of ginger powder, 3 grams of paprika, 2 grams of curing salt (nitrite salt), and 10 grams of cornstarch.
⏱️ 5 min - 3
Incorporate 1 egg white into the mixture in the food processor.
⏱️ 1 min - 4
Blend all ingredients in the food processor until the mixture is smooth and paste-like.
⏱️ 4 min - 5
Take a heat-resistant container (e.g., a glass loaf pan) and lightly grease it with oil.
⏱️ 1 min - 6
Pour the blended chicken mixture into the prepared container.
⏱️ 1 min - 7
Place the container in a steamer. Steam for 30 minutes over medium heat.
⏱️ 30 min - 8
After steaming, remove the container and allow the luncheon meat to cool down completely. Once cooled, place it in the refrigerator for at least 4 hours to firm up.
⏱️ 240 min - 9
Once chilled and firm, slice the homemade chicken luncheon meat and serve. It can be pan-fried or used in other dishes.
⏱️ 3 min