Mix the cornstarch, water and egg into a slurry and add this to the minced chicken and seasoning.
Using a wooden spoon or chopsticks, mix the batter until the texture is slightly elastic. This takes about 5-10 minutes.
Then place four pieces of cling-film on top of each other (allow this to overlap a little, so that you have a larger piece) and brush it with a little bit of (olive or sunflower) oil.
Pour the batter on top of the cling-film and roll it (just like a sushi roll) until you have a nice sausage shape. Tie the ends very tightly and cut off the excess cling-film.
Steam the roll in a steamer basket (I lined mine with some baking paper) for +/- 45 minutes on medium to low heat. Make sure to turn it every 15 minutes so it cooks evenly.
Then let the roll cool completely before putting it in the refrigerator for about 2 hours. After two hours you can cut it. You can keep it in the fridge up to 3 days, but I'll doubt it will last so long.
N.B: The luncheon meat has no preservatives so you will need to heat it up a bit to make it softer.
TIPS:- Vary with Italian, Indian or Mexican herbs, hide vegetables in it or keep it nice and simple with salt & pepper. - Make a tasty after-school snack and see in my REEL how I make a delicious whole wheat Quesedilla!
If you make my recipes, tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.
For the grilled chicken luncheon meat:Fry the whole sausage in a pan with some oil until it is nice and golden brown on both sides. Then roll the luncheon meat it in the chicken seasoning, garlic and paprika powder and fry it once more until the seasoning sticks to the sausage. Let the luncheon meat cool off completely before cutting into pieces.
Grilled Chicken Luncheon Meat.
