Boiled Chicken Ham

Ingredients:

Chicken fillet 1.2kg
Salt 18 g
Bleck pepper 5 g
Coriander groung 1 tea spoon
Garlic 1 slice
Cold water 100 ml

Special Tools:

Transparent cooking film
Cooking string or rope

Instructions

Take a cold (not frozen) chicken fillet and chop into small pieces. Put the pieces in a bowl. Mix with salt, pepper, coriander, garlic and cold water. Mix it well with your hand and put the bowl in the fridge for 20-30 min. After the meat absorbs the water place the chicken mix on a sheet of transparent cooking film. Place the mixture in a row in one end of the cooking film. Roll into a sausage using the film. You may need to use several layers to assure it stays as a roll in the film. Once rolled tie both ends closed with string or rope leaving a sausage looking shape. To asure the film does not open in the middle it might be helpful to also roll string around the center of the sausage just to keep it in place.

Place water and sausage in a cooking pot and set it to simmer below boiling point at approximately 80 degrees celcius. Look for small bubbles coming from the meat inside the clear plastic film. Leave it to cook for 1 hour.

Once it is done pour out the hot water and place the roll with the film inside a bowl of cold water to let it cool down. Once cooled place the sausage roll in the fridge for a full day. Once it has rested in the fridge you can remove the film and slice into pieces for your sandwiches.