Sep 1, 2006
My eldest loves Embutido and has been hinting to have it once more as lunchtime baon (I haven't made Embutido for a while). I chanced upon ground chicken at SaveMore and decided to try it for my recipe, and see whether it would be as flavorful as pork.
Well... it wasn't. (To me, at least.) I guess white meat is white meat and red meat is red meat. To compare them would be like comparing apples and oranges. But if you have pork restrictions or are looking for other ways of serving chicken, then this is worth a try. :) Super-easy and something you can make ahead for times when you need appetizers, lunch or dinner in a snap (like when you have unexpected company). Great with rice or as a filling for hot pandesal.
What's In It?
500 g. ground chicken meat
2 boiled eggs, sliced into strips
1 medium carrot, diced
1/4 cup green peas
1 medium red bell pepper, minced
1 medium red onion, minced
1/4 cup pickle relish
1 can Purefoods vienna sausage, diced
or 4 pieces PF TJ hotdog, diced
1/4 bar Cheddar cheese, diced
2 eggs, beaten
1/2 cup flour or bread crumbs
3 t iodized salt
1 1/2 t
black pepper powder
In a steamer, boil a liter and a half of water. Meantime, combine all ingredients (except egg slices) in a bowl. Mix well to distribute chunky ingredients. Prepare 8" x 10" sheets of aluminum foil, and scoop about two cups of the mixture. Flatten with a spoon and spread out, leaving about 2" margins from the edges of the sheets. Lay 3 to 4 slices of the egg on the meat mixture then roll into tubes. Seal the edges by twisting or by folding. Repeat this step until all the mixture is used up.
Line the embutido rolls in the steamer pans and steam for 30-45 minutes over medium heat.
Allow to cool then slice and serve. (If desired, you can also pan-fry and brown the slices before serving.) Serve with catsup or Knorr seasoning.
BTW, this would keep for 4 weeks in the freezer. :)