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Preparation
10 minutes
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Cooking
50 minutes
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Difficulty
Easy
Chicken sausage, also known as chicken cha lua, have you ever tasted it? If not, you can make chicken sausage using a blender with a very simple preparation method that results in a fragrant and chewy dish. Let’s get cooking right away with this steamed dish.
Ingredients for making Chicken Sausage (Chicken Cha Lua) with a blender Serves 4 people
Chicken thigh fillet 700 gr Cornstarch 2 tablespoons (corn flour) Baking powder 1/2 tablespoon (baking powder) Garlic powder 1/2 tablespoon Cooking oil 12 tablespoons (about 120ml) Fish sauce 1 tablespoon Common seasoning a little (Salt/ sugar/ seasoning powder/ monosodium glutamate/ ground pepper)
How to choose good and safe chicken
- Choose chicken that has a natural pink-red color inside and is covered with a characteristic shiny yellow skin.
- It is advisable to buy chicken with thin outer skin, feeling dry and smooth to the touch, with firm and elastic meat.
- Do not buy chicken that is soft, pale, or white, with bruises or blood clots and an unusual smell.
Tools required
How to make Chicken Sausage (chả lụa gà) using a blender
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Prepare and chop chicken
To eliminate the odor, soak the chicken thighs in diluted salt water for about 5 minutes.
Then take the chicken thighs out, pat them dry, cut the meat into small pieces and chop finely (to save time, you can use a meat grinder).
Simple tips to eliminate the odor of chicken when cooking
- Method 1: Use vinegar mixed with salt and then rub it evenly and gently over the chicken. After that, rinse it thoroughly with water several times, let it drain, and chop it into bite-sized pieces. You can also use lemon juice instead of vinegar.
- Method 2: Besides rubbing the mixture of salt and vinegar on the chicken, you can also soak the chicken directly in this mixture for 3 to 5 minutes. After that, take it out, rinse it with water, and let it drain before cooking.
See details: Simple tips to eliminate the odor of chicken when cooking
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Marinate and freeze the chicken
Put minced chicken into a bowl and marinate with the ingredients including: 1 tablespoon of seasoning powder, 1/2 tablespoon of broth powder, 1/2 tablespoon of salt, 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of garlic powder, 2 tablespoons of cornstarch, 1/2 tablespoon of baking powder, 1/2 tablespoon of ground pepper, 12 tablespoons of cooking oil.
Wear gloves and mix all the ingredients well. Cover the bowl tightly and put it in the freezer refrigerator for 2 hours before blending.
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Blend the chicken
After keeping it in the freezer for 2 hours (make sure the chicken is really cold, with a texture like ice cream), take it out of the freezer.
Divide the chicken into 4 parts to blend, placing each part into the blender. Press the blender every 3 – 4 seconds, then stop and press to blend again. Blend until the chicken is smooth and sticky, which is the desired consistency. Continue blending until all the chicken is done.
Tip: You should divide the chicken into smaller portions and blend them one at a time; the portions that are not blended should remain in the freezer to keep the coldness.
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Wrap and steam the sausage
Spread plastic wrap on the cutting board, add the ground meat. Roll the wrap, twist both ends, and rotate the block of meat in the air to compress it into a cylindrical shape.
Next, lay parchment paper on the cutting board, place the compressed meat cylinder on it (remember to remove the plastic wrap). Roll the sausage tightly, then wrap an additional layer of aluminum foil around it.
Tip: The wrapping step is very important; you should ensure to wrap it tightly to increase the stickiness of the sausage, preventing gaps or air bubbles, which will also make the surface of the sausage look nicer when cut.Place a steamer pot on the stove, when the water boils, put the sausage in and steam on high heat for about 25 – 30 minutes.
After 30 minutes, turn off the heat, leave the sausage in the pot covered for another 10 minutes before taking it out. When the sausage cools, peel off the outer paper.
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Final Product
Delicious chicken sausage (chả lụa gà), chewy and crispy, with a hint of mild spiciness from pepper, is very tasty!
You can enjoy chicken sausage with hot rice or bread, both are wonderful.
Tips for Successful Execution
- The meat must be very cold; if it feels spongy like cream, then it’s ready to grind; otherwise, the grinding process will heat up the meat and cause it to become crumbly.
- Using pork fat instead of cooking oil will make the sausage taste better. You must add plenty of cooking oil or pork fat to prevent the sausage from drying out.
- During the grinding process, you can add a little cold ice water to keep the meat from getting hot while grinding, or you can put the meat in the freezer for about 15 minutes before grinding it again.
- Using white pepper powder will make the sausage whiter than using black pepper powder (depending on each family’s taste).
- Using chicken thigh meat will yield a chewier and tastier product than using chicken breast.
- Store the sausage by placing it in a container or wrapping it in plastic wrap. Keep it in the refrigerator’s cool compartment for about 3 – 5 days. It’s very suitable for busy days; just slice it, reheat, and enjoy with rice or use it as a filling for breakfast sandwiches or cook it with eggs for a delicious meal.
See more
With the shared recipe above, TasteVN wishes you can make the chicken sausage using a blender crispy, chewy, delicious, and safe for the whole family to enjoy. Wishing you success!
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