Chicken Embutido

Chicken Embutido
Chicken Embutido is an alternative to the more popular pork embutido that is usually served on special occasions including the Cristmas Noche Buena or New Year’s Media Noche Celebrations. There is nothing special cooking method with this chicken version of embutido. I have baked the embutido rolls for the reason that I wanted to check the suitability of baking embutido instead of steaming. As expected the result was positive, and in fact I could tell that embutido rolls wrapped with aluminium foil is more convenient cooking method than steaming.

Chicken Embutido - with Banana Ketchup

When the embutido is wrapped with aluminium foil the mixture is totally sealed thereby only the heat from the hot steam is used to cook the embutido, and I could safely say that any aromatics in the steaming water has no effect. Of course if sinsal is used as a wrapping then it should be cooked with steam with all the additional aromatic ingredients added to the steaming water. See my Special Embutido recipe with sinsal wrapping. Searing the embutido before serving will caramelize the outside of the embutido roll which somehow enhance the flavour. Here is the simple recipe of my chicken version of embutido.

Ingredients:

Chicken Embutido - Cooking Procedure

1/2 kilo ground chicken
1 cup ham cut into strips
2 cans Vienna sausage, chopped
1 piece Spanish chorizo, chopped
1 small size carrot, chopped
1 medium size onion, chopped
1/2 cup raisins, sultana and apricot
1 cup grated cheddar cheese
2 tbsp. pickled relish
2-3cloves garlic, finely chopped
1 egg, beaten

salt and pepper to taste
8 pcs. hard boil quail eggs
cooking oil

Cooking procedure:

Chicken Embutido - Cooking Procedure

In a big bowl combine all the ingredients (except the quail eggs and cooking oil) and mix until well blended season, with salt and pepper to taste. Divide into two portions and set aside and place each portion in a square aluminium foil. Platen each chicken mixture and arrange 4 eggs at the center of each mixture and hand roll until the mixture covers the eggs. Now roll the roll the aluminium foil into a tightly packed log about 2 1/2” in diameter, seal both ends. Arrange the embutido side by side in a baking tray and bake for 30 to 45 minutes at 325áµ’F to 350áµ’F. Alternately steam for 45 minutes to 1 hour. When done let it cool and remove the aluminium wrapping. Before serving heat generous amount of oil in a frying pan and sear the embutido on all side. Slice into rings and serve with banana ketchup.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more