Hi, I am Clara. Today, we’re going to prepare chinese chicken salami recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chinese chicken Salami Recipe
Chinese chicken Salami is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chinese chicken Salami is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have chinese chicken salami using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chinese chicken Salami:
- Make ready 250 gm chicken mince
- Make ready 1 egg
- Make ready 1 TSP ginger chopped
- Prepare 2 TSP garlic chopped
- Prepare 1 TSP soya sauce
- Make ready 1 tbsp Schezwan sauce
- Take 1 TSP green chilli chopped
- Get 1/2 TSP black pepper powder
- Make ready 1 TSP salt
- Take 1/4 cup capsicum chopped
- Get 1/4 cup cabbage chopped
- Take 1/4 cup carrot
- Prepare 2 tbsp coriander leaves chopped
- Make ready 2 tbsp green onions chopped
- Make ready 1 tbsp vinegar
- Get 2 tbsp cornflour
Steps to make Chinese chicken Salami:
- Mix all the ingredients in a food processor
- On an aluminium foil sheet roll the minced mixture and tightly pack it like a toffee
- In a kadhai add little water and boil it
- Place a stand and put the rolled chicken mince and steam.covered for 20 minutes
- When cool cut into slices and make sandwiches or simply fry it
So that is going to wrap it up for this exceptional dish chinese chicken salami recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
