Torihamu Or Homemade Chicken Ham Food

JAPANESE TORIHAMU (CHICKEN HAM) RECIPE

Steps:

• Remove fat from chicken and fillet chicken as shown in picture. (Watch video below for additional details)
• Add 1 tsp of salt on both sides of the chicken and rub into meat.
• Leave for at least 5-6 hours to allow the salt to imbue into the chicken.
• Prepare plastic wrap for chicken.
• Roll the chicken within the plastic as shown in the picture.
• Boil a pot of hot water.
• Remove the boiling water from the stove and place the wrapped chicken into the pot. Cover with a lid.
• Once the water cools down, the chicken is finished. Cut through the chicken to ensure that the chicken is fully cooked.
• Optional: I topped the chicken ham with green onions and created a sauce with soy sauce, dashi, and garlic. This is optional and tastes great with or without the sauce.

TORIHAMU OR HOMEMADE CHICKEN "HAM"

Steps:

• Trim off any fat or sinews on the chicken breasts. You may want to cut them in half if they are much bigger than half a pound each.
• In a sturdy ziplock bag or vacuum sealing bag, combine honey and salt.
• Put the chicken breasts in, one by one, and squish them around in the bag to completely coat them completely with the honey-salt mixture.
• At this point you can add the black pepper and/or any herbs or spices that you like to the bag with the chicken.
• Squeeze out as much air as you can, or suck the air out with your vacuum packing appliance. Seal the bags, and leave the chicken to marinate in the refrigerator for 48 hours or 2 full days.
• Once they are done marinating, soak in plenty of cold water for 1 hour. This soaking process gets rid of excess salt, or de-salinates them, while still leaving enough salt in them so that they are nicely flavored.
• After washing and soaking the chicken breasts, wipe off any excess moisture with paper towels. You can roll up the chicken breasts and tie them up with kitchen twine to get a nice round shape, or just leave the breasts as-is.
• Poach or bake the chicken.
• Poaching method: Put the chicken into the hot and barely simmering water. Cook for 5 minutes, then put a tight fitting lid on the pot and turn the heat off. Leave the chicken to poach for at least an hour. Some people recommend leaving the chicken in until the water has cooled down.
• Oven method: Preheat the oven to 120 °C / 250 °F. Yes, it's quite a low temperature - you'll be cooking the chicken slowly, so that it doesn't get dried out. Line a baking sheet with kitchen cooking parchment or a non-stick baking liner, or lightly oil the sheet. Put the breasts on the lined baking sheet. Bake the chicken breasts for 35 to 40 minutes, until the surface is a very light brown.Take the chicken out and leave to cool on a plate.

VEAL OR CHICKEN HAM AND SAUSAGE BUNDLE ( FEUILLETON DE VEAU)

Steps:

• In bowl break down sausage meat, add the chopped onions and chives, mix well.
• Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
• Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
• Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
• Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
• Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
• Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
• When cooked remove from pan, leave in foil and refrigerate until well chilled.
• Served on a platter with slices showing the layering makes for great presentation.
• Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.