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
- Chop the chicken thigh fillets into large dice. Add the soy sauce and toss well. Chill.
- 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.
- Using a meat grinder (or food processor) grind the chicken fillets until fine. Keep cold.
- 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.”
- In a food processer, transfer half the ground chicken mixture and pulse until almost smooth.
- Add in the ginger, garlic, parsley, salt, pepper, red chili flakes (optional) and mix until just combined.
- Add the rest of the ground chicken and the panada. Pulse until smooth.
- Add the egg and the onion/carrot mixture and pulse until combined.
- If you have an oven, have it pre-heated to 350F beforehand.
- Lightly grease your loaf pan and place the mixture into the loaf pan and spread evenly.
- Using a larger pan, place the loaf pan in the center of a hot water bath. Cover the entire pan with foil.
- Place in the oven and cook for about 40-50 minutes or until the center registers 155-160F.
- 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.
- 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.