IMG_8372So.. we have homemade bak kwa, luncheon meat, pork floss and char siew..
i always wanted to make my very own ham
this was surprisingly an awesome recipe… so moist and tender
ok。。自制肉干、午餐肉、猪肉丝和叉烧肉都挑战过了。。
我一直想在家自制火腿肉。。行么?
行!还真行。。这个食谱有够牛了。。滑嫩、湿润火腿肉出炉咯

Ingredients

2 chicken/turkey breast
2 tbsp yogurt ~ do not omit. this is what makes the ham tender
1 tsp salt
pepper as desired

IMG_8371
食材

鸡胸/火鸡胸肉 2块
酸奶 2大匙 ~切勿免去。因酸奶是起到鸡肉湿润的主要食材
盐 1小匙
胡椒粉 适量

Directions/做法

IMG_8369– de-skin and butterfly both the chicken breasts
鸡肉去皮、削半

– marinate chicken breasts and place in a bowl covered with cling wrap. leave in the fridge for 3 days
鸡肉和所有食材混合均匀后,放入碗中、裹上保鲜膜、冷藏 3天

IMG_8325on third day, remove chicken from the bowl and lightly pat off the extra marinate on the meat
腌制后的鸡肉从冷藏库取出并用厨抽纸稍微拍干

IMG_8326place both chicken breasts together. place the thick end of one chicken breast on the thin end of another piece. this way, you can balance both ends
将鸡肉叠起~为达到平衡,将其中一块鸡肉厚的一段摆放在另一块鸡肉薄的一段

IMG_8327roll the chicken breasts up tightly using a cling wrap
鸡胸肉用保鲜膜紧紧卷起

IMG_8328place in inside a sealed ziplock bag
放入密封袋儿

IMG_8330bring a pot of water to a rolling boil and place the bag in. boil for 15 seconds
将一锅水煮至沸腾后把密封袋儿放入,继续煮 15秒

IMG_8331turn off the fire, and cover the lid. leave the bag inside for 2 hours
then transfer the meat to chill in fridge overnight
熄火,盖上盖儿。让鸡肉(连密封袋儿)在热水焖 2小时
之后,将其隔夜冷藏

IMG_8371and here you go! the ham is ready to be eaten.. no preservatives.. how’s that for breakfast?
做好啦。。。太简单了吧?无添加。。这早餐火腿肉,问你心动了么?

 

 

Pollution index: 31 (excellent)

 

 

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(28) Comments

  • Ling yuen chin (January 19, 2015)

    哗!这个是我最爱呢!要做,要做……

  • Roxana (January 19, 2015)

    Thanks for sharing, just wondering is there a way to cook without the plastic bag?

    • Victoria Bakes (January 19, 2015)

      hi, i am trying to figure a way. it would hv been great using a sausage casing if it could take that much filling but then again, that is not ham. i was \”assured\” but the recipe contributor that this is ok. just make sure you use a good cling wrap (those that can go into microwave and endure high heat)

  • 月亮 (January 19, 2015)

    不难耶!
    我已经拿出鸡胸肉解冻了哈哈哈
    今晚就做
    那个密封袋可以这样用热水滚哦?

    • Victoria Bakes (January 19, 2015)

      就沸腾 15秒。。其实我刚开始也担心。。但原食谱网友那么做,说没问题,所以我也 buy 了。。结果,其实没问题。。

  • 婉婉下午茶 (January 19, 2015)

    哇!这感觉好棒,简简单单就有健康的鸡肉火腿耶!!

  • Veronica Ng (January 19, 2015)

    Wow Victoria, you are fantastic! Never crossed my mind that we can make ham at home. Do you think we can sous vide it? Thank you very much for sharing.

  • Cat (January 19, 2015)

    I thought it will be very complicated to make our own ham at home..but your sharing made me so surprised! I will definitely give it a try one day! Thanks for sharing!

  • Mel (January 19, 2015)

    Wow, I have never ever thought of making ham at home. This is really great as homemade is always the best healthy version! Thanks for sharing with us.

  • Ann Low (January 19, 2015)

    Thanks for sharing this easy chicken ham recipe. Looks so good!

  • LY (January 19, 2015)

    This looks really good!

  • 厨苑食谱 (January 20, 2015)

    你还真的很行, 很行。。。不要叫你亲亲了, 拜你为师了, 哈哈哈。。。
    为何近来我总是最迟上来, chicken ham 派完了吧?

  • lena (January 21, 2015)

    simply brilliant! much simpler than i imagined! btw when i was looking at your pictures, i thought your gladwrap plastic also got pictures and i was thinking , eh so cute..only realised that was your watermark! hehe..

  • bee (January 24, 2015)

    就冷藏三天而不是冷冻,鸡肉仍保鲜吗,谢谢

    • Victoria Bakes (January 24, 2015)

      新鲜 ~ 毕竟腌上了。看过一些外国食谱,平时要做火腿(如没错的话)也差不多腌个两周再烹煮

  • sam (January 26, 2015)

    Looks good, will try this in my sous vide. Thank you.

  • Winnie (February 4, 2015)

    Hi there, tried this recipe. Instead of boil 15 sec. I boiled 45 second. With lid covered n off the heats for 2 hours. My ham still raw in the middle part. Any ideas what\’s the problem here ? Now I put the half cook meat in the fridge .. wonder what do I do with it?

    • Victoria Bakes (February 4, 2015)

      Hi, sorry to hear abt this. Is ur ham totally raw or like partially cooked? And was your ham totally immersed in water or part of it was floating?

      Anyway, if its totally raw in the middle, i will discard it. If its like pinkish, its fine. But i will steam it a little after slicing and before serving.

      Hope this helps

  • Evelyn (April 25, 2016)

    Hi Victoria, may I check when we leave the marinated chicken breast in fridge for 3 days is just the fridge chiller part right no need to be in the freezer section?

    • Victoria Bakes (April 25, 2016)

      Hello Evëlyn, chiller will do 🙂

      • Evelyn (April 25, 2016)

        Thanks Victoria. I m going to try this receipe hopefully I can be successful.

  • Evelyn (April 27, 2016)

    Dear Victoria
    I just wants to confirm one point in this receipe before i try. We put the wrapped chicken in boiling water for 15 Seconds , not 15 minutes?. I was wondering the chicken will be cooked in 15 Seconds?

    • Victoria Bakes (April 27, 2016)

      Hi, yes. As mentioned , you need to leave it in the pot for another two hours

  • Evelyn (April 27, 2016)

    Thanks for your prompt reply Victoria.

  • Evelyn (May 2, 2016)

    Hi Victoria, I tried this receipe. I followed accordingly and am so happy that I made it. Thanks.

    • Victoria Bakes (May 2, 2016)

      That\’s lovely to know… I enjoyed it very much myself knowing there\’s no additives. Thanks for trying

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