As promised, here’s one of the recipes Chef Erika made during the Bento Mommas Workshop. I’ll be posting the 2 other recipes so wait for that as well 🙂

Yield: 1 Small Loaf Pan (Serves 4-5 PAX)

600 grams chicken thigh fillets, boneless but with skin-on

2 Tablespoons light soy sauce

60 grams Japanese breadcrumbs

As needed  water

2 teaspoons grated ginger

2 cloves garlic, minced

2 Tablespoons canola oil

100 grams chopped white onions

120 grams minced carrots

1 Tablespoon chopped parsley

2 teaspoons salt

½ teaspoon ground white pepper

½ teaspoon red chili flakes, optional

1 piece egg

As needed 1 or 2 eggwhites


  1. Chop the chicken thigh fillets into large dice. Add the soy sauce and toss well. Chill.
  2. In a large sauté pan, heat canola oil and sweat the onions and carrots. Cook this for about 5-8 minutes or until the vegetables have softened. Remove from heat and strain any excess liquid.
  3. Using a meat grinder (or food processor) grind the chicken fillets until fine. Keep cold.
  4. In a small bowl, place the Japanese breadcrumbs and cover with just enough water to moisten it. Using your fingers, just mash it up until a paste forms. Add a little eggwhite to loosen it up. This will make the “panada.”
  5. In a food processer, transfer half the ground chicken mixture and pulse until almost smooth.
  6. Add in the ginger, garlic, parsley, salt, pepper, red chili flakes (optional) and mix until just combined.
  7. Add the rest of the ground chicken and the panada. Pulse until smooth.
  8. Add the egg and the onion/carrot mixture and pulse until combined.
  9. If you have an oven, have it pre-heated to 350F beforehand.
  10. Lightly grease your loaf pan and place the mixture into the loaf pan and spread evenly.
  11. Using a larger pan, place the loaf pan in the center of a hot water bath. Cover the entire pan with foil.
  12. Place in the oven and cook for about 40-50 minutes or until the center registers 155-160F.
  13. Remove from the oven. Cool slightly and then remove the loaf pan. Allow to cool until slightly warm to the touch and chill completely in the chiller.
  14. To serve, remove the Chicken “SPAM” from the loaf pan and slice across. Serve cold or quickly pan sear it in a sauté pan for about 1 minute each side (depends how thick you slice the meat).

*If you do not own an oven, you can form cylinders of the ground meat using plastic wrap then wrap up in foil. Steam over simmering water for about 45 minutes.

IMG_1200_newThe Chicken “Spam” is the round one beside the bunny and under the eggs and noodles of the bunny’s basket 🙂

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