Chicken embutido. The best way to avoid processed food is to do it yourself. Steamed minced chicken with raisins, bell pepper, carrots and boiled eggs. A good option for people on the go as it can be stored for up to a month in the fridge. May be served cold, steamed or fried anytime of the day. Embutido is one of the sausage family version and throughout the different culture, people cook this recipe in different variations.
Chicken Embutido Recipe
- 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
- 3 hard boiled eggs, quartered
- 5 chicken hotdogs, sliced into halves
- 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.
- 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!