Easy Chicken Ham

Name: Easy Chicken Ham
Yield: 1 serving
Cuisine: American
Ingredients: 2 Boneless chicken breast; 2 heaping tablespoons Sugar (caster or light brown); 1 suitable amount Coarsely ground black pepper; 2 heaping teaspoons Salt; 2 Bay leaves

cookpad.japan @cookpad_jp

I've made chicken ham many times in the past, but found tying the ham together with string to be very bothersome. Using plastic wrap to form the ham is a huge help to the cook.

First start by rubbing in the sugar.
When you add the meat to the boiling water, it will float. Don't touch it! Just wait for the boiling to begin again, and cut the heat immediately. If you do not turn off the heat, the ham will be dry and the sugar you rubbed in will have been for nothing.
Make sure you have enough sugar and salt to easily coat the chicken breasts using your hands. Recipe by Maiyochi

I've made chicken ham many times in the past, but found tying the ham together with string to be very bothersome. Using plastic wrap to form the ham is a huge help to the cook.

cookpad.japan @cookpad_jp

I've made chicken ham many times in the past, but found tying the ham together with string to be very bothersome. Using plastic wrap to form the ham is a huge help to the cook.

Saved

Ingredients

1 serving

2Boneless chicken breast
2heaping tablespoons Sugar (caster or light brown)
1suitable amount Coarsely ground black pepper
2heaping teaspoons Salt
2Bay leaves

Saved

Steps

1

I bought boneless chicken breasts on sale.
2

Remove the skin from the chicken meat.
3

Flatten the chicken breast as best you can by butterflying and spreading the thickest part of the breast.
4

To each breast meat, add 1 heaping tablespoon of sugar. I used a mix of white and light brown sugars, as you can see by the color in the photo. I used 3 heaping teaspoons to make up the heaping tablespoon.
5

Rub the sugar on both sides evenly.
6

Sprinkle black pepper evenly over the chicken. This time, sprinkle uniformly on one side.
7

Over each breast meat, sprinkle 1 heaping teaspoon of salt. Rub the meat to thoroughly spread the salt and pepper over both sides.
8

Put small tears into the bay leaves and lay on the chicken. Place the chicken into an airtight bag (such as a ziplock).
9

Let the chicken rest in the refrigerator like this for 2 days.
10

After 2 days have passed, remove the chicken from the bag and place in a bowl. Cover the chicken with water and let it sit for 1 hour. After one hour, the sugar should have dissolved and you should only feel the gritty ground pepper on the surface.
11

After one hour, shape the ham. Pat dry the ham with a paper towel. With the pepper still attached, lay the chicken so the opposite sides face, creating a even thickness. With the bay leaves spread on top, wrap the chicken tightly like a piece of candy.
12

Seal the ends with rubber bands.
13

It should look like this.
14

In a pot big enough to hold the wrapped chicken, add a good amount of water, and bring to a boil.
15

Add the wrapped meat and wait for the boiling to resume.
16

As soon as it starts boiling, turn off the heat and cover the pot with a lid.
17

Let the pot sit with the lid on for 6-7 hours. Do not lift the lid or disturb the pot. When the water has cooled the Chicken Ham is finished. It will keep in the refrigerator for 7-10 days. Note: I ate it after 20 days and it was still delicious.
18

The salt I used this time contains citrus peel, poppy seed, flax seed, and cayenne pepper. It is called "Uchina- shio chan." If you add other herbs to the ham, it will probably turn out good.