-
Preparation
1 hour
-
Cooking
3 hours 15 minutes
-
Difficulty
Easy
We are familiar with chicken prepared in a variety of ways through steamed dishes, fried, stir-fried,… So have you heard of the unique and incredibly impressive boneless chicken stuffed with jambon? Into the kitchen with TasteVN to discover the simple way to make it and add a dish that is unusual but equally delicious to your collection!
Ingredients for Boneless Chicken Stuffed with Jambon Serves 6 people
Chicken 1 whole Fresh sausage 1 kg Jambon 500 gr (Ham) Tapioca starch 2 tablespoons Garlic powder 2 teaspoons Baking powder 1.5 teaspoons Fish sauce 2 tablespoons Cooking oil 2 tablespoons Sugar 2 teaspoons
How to choose fresh ingredients
How to choose fresh chicken
For live chickens:
- To easily select good chickens, you can visit chicken farms to conveniently observe the shape and appearance of the chickens. From there, you can make a more informed decision.
- Usually, healthy chickens have shiny feathers, bright eyes, no dullness, bright red combs, and agile movements, which indicates that the meat will be firm and tasty.
- You should avoid buying chickens with tails that droop slightly, feathers on the body that are ruffled, or upright head feathers, especially those that are passive and move slowly.
- This is often a sign that the chickens are diseased, and the meat quality will not be guaranteed.
For processed chickens:
- You should choose chickens with a characteristic golden-yellow skin color, thin and fairly smooth outer skin, and good elasticity.
- Typically, the meat inside a fresh chicken will have a natural pink-red color, without any bruises or blood clots.
- You should not choose chickens with slightly pale or dark gray meat, as those are chickens that died before being processed.
How to choose fresh and delicious raw pork sausage
- You should choose raw pork sausage that is securely and carefully packaged to ensure it is clean, safe, and free from dirt.
- Since it is a packaged product, pay attention to the expiration date, a reliable production location, and the sausage inside should have a uniform light pink color, soft, and smooth.
- Do not buy sausages that show signs of meat and fat due to inadequate grinding, or that have an unusual odor, as this may indicate that the sausage has expired and is no longer usable.
- If you have time, we invite you to refer to the recipe for making raw pork sausage at home according to TasteVN’s formula below.
Tools needed
Steamer pot, blender, knife, plate, bowl, spoon, cutting board, scissors,…
How to prepare Boneless Chicken stuffed with Jambon
-
Debone the chicken
After purchasing the pre-prepared chicken, rub the entire chicken with a mixture of 1 tablespoon of sugar and 1 teaspoon of salt.
Then, rinse the chicken with clean water and use a towel to dry it before cooking.
Turn the chicken over and carefully make a cut on the belly skin. Next, use the tip of the knife to separate the skin from the meat on both sides of the chicken’s belly.
When you reach the end of the chicken thigh bone, you can use the knife to cut through the tendon, then flip the chicken skin back, slide the skin in between the joints and skin, make a circular cut, and then remove the skin. This will ensure that the chicken skin in this area remains intact and is not torn.
When you reach the spine – the part where the skin is tightly attached to the chicken bone, you need to use the knife to make very light and slow cuts to separate the skin from the chicken bone, ensuring that the chicken skin does not tear.
For the chicken wings, use the knife to cut until both ends of the wing bones are fully exposed. Next, grasp each bone and pull it out firmly. After that, you can cut to separate the skin and bone.
After removing the skin from the chicken meat, proceed to cut the chicken breast meat off the bone, making sure not to take any tendons.
Tip:
- You must debone the chicken skin very carefully to avoid tearing it; otherwise, the dish will lose its deliciousness.
- During the skin removal process, if you reach an area with ligaments or skin tightly attached to the chicken meat, you can use the knife to make cuts to make it easier to remove.
See details: How to quickly debone chicken for women without wasting effort
-
Marinating the chicken
Add 2 tablespoons of fish sauce, 4 tablespoons of cold water, 2 tablespoons of cooking oil, 2 tablespoons of tapioca starch, 2 teaspoons of sugar, 1.5 teaspoons of baking powder, and 2 teaspoons of garlic powder into a bowl.
Then, stir well to dissolve the seasonings. Depending on your serving size, you can adjust the amount of sugar or add monosodium glutamate or seasoning powder to suit your taste.
-
Grinding and mixing the chicken filling
Divide the chicken into 4 equal parts to grind in 4 batches.
Gradually put each portion of chicken into the blender, cover it, and blend for 30 seconds. Then, transfer the ground chicken into the bowl with the seasonings.
Tip: You can place the chicken in the freezer until it reaches a fluffy cream-like state before grinding to make the filling chewier and tastier.Once all the chicken is ground and in the bowl with the seasonings, mix well to ensure the chicken absorbs the seasonings evenly.
Next, continue dividing the ground chicken into 4 equal parts and blend them again in the second round. After each blending, transfer the ground chicken from the blender into a bowl.
After the fourth batch of ground chicken is in the bowl, grease a spoon with cooking oil and start to pound the chicken about 50 times.
-
Stuffing the meatloaf
For the jambon, you need to cut the jambon into slices about 1/3 of a finger thick.
Then, you proceed to cut the jambon slices into strips about 2 fingers long and about 1/3 of a finger thick.
You place the ground chicken, fresh sausage, and jambon into a large bowl and use your hands (with gloves on) to mix these three ingredients together.
Next, you stuff the meatloaf into the chicken. It’s best to stuff the meatloaf into the wings and thighs first, then move on to the remaining body.
Finally, you use a needle and thread to sew the chicken skin back to shape the stuffing inside.
-
Steamed Roll
You place the chicken in the steaming pot. Set the heat to medium with the temperature in the pot around 158 degrees F, equivalent to 70 degrees C. Steam the chicken for 2 and a half hours for even cooking from the outside to the inside.
After that, you take the chicken out onto a cutting board, using scissors or a knife to cut it into strips. You cut the chicken into bite-sized pieces and prepare to enjoy.
-
Final Product
The stuffed boneless chicken with a bright golden, crispy skin combined with the perfect inner filling, firm and visually appealing, crunchy and chewy. All create an incredibly unique and impressive combination.
<p.Why hesitate? Let’s get into the kitchen and make this delicious and innovative dish to treat everyone right away!
Hope that with the unique and delicious recipe for deboned stuffed chicken with jambon that TasteVN introduces, it will help diversify and enhance your family’s meals. Let’s cook with TasteVN to make your family dining table fresher and more impressive with this dish! Wishing you success!
