Chicken Embutido

chicken embutido

At times when I need to leave for Malaysia to teach Scuba for a full weekend I would make these so my wife can just pop them in a steamer if in need of a meal. The melted cheese really complements all that meaty taste. And those thick slices just looks really neat, both figuratively and literally. You’d be surprised on how easy they are to make. It just takes time to assemble and roll them in foil but that’s not really a big deal considering all you need to do after is just steam or bake it. I’d go for steaming though. Baking requires a lot of electricity.

Note that you can always substitute the ground meat and the cold cuts for pork and ham. I created this using ground chicken meat and turkey ham since my wife doesn’t eat pork (nor beef for that matter). Also important to consider is buying hotdogs that will fit in your steamer as this will pretty much dictate the length of your embutido logs. If you don’t have a rice cooker/steamer then just use something with a lid, such as a wok or a pot, and place the embutido on a plate, and set that plate on bowls to keep it away from boiling water. Use your imagination.

You’ll need:

  • 500 grams ground chicken
  • 5 slices of chicken or turkey ham
  • 3 small eggs
  • half a bar of cheddar cheese, grated
  • 1 small carrot finely chopped
  • half a red bell pepper finely chopped (use the other half for afritada soon)
  • half a green bell pepper finely chopped
  • 1/2 cup pickle relish
  • 1/4 cup raisins, chopped
  • 2 spoons of corn starch
  • 1 and 1/2 tbsps of soy sauce
  • salt and pepper
  • Aluminum foil

Garnish:

  • 3 hard boiled eggs, quartered
  • 5 chicken hotdogs, sliced into halves

arranging the embutido

In a big bowl, blend everything except for the garnish. Season with salt and pepper. Divide into 5 equal portions along with the eggs and chicken hotdogs. Arrange them on a flat surface by spreading one portion into  the same length as the hotdog. Place the hotdog halves with the egg wedges in between. Roll the aluminum foil, making sure that you are able to surround all the hotdogs and eggs with the meat filling. It would help if you “tuck” them in to pack them tight. Roll it, and seal both ends by twisting it. Don’t press to hard or some of the meat filling might ooze out on either end. Cook them by steaming for an hour. Goes really well with gravy. If not available then ketchup or chili sauce should do fine.

embutido in steamer

If it’s the first time you are trying to do this, you might want to test out a small portion (a spoonful perhaps?) and cook it (fry it for now) before wrapping them in their final state. That way you can try them out and season it according to your taste. Hope you get it right. Good luck!

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