Chicken Embutido
“This chicken embutido recipe is perfect for your upcoming celebrations or simply pack it as an on-the-go lunch to office.“
Chicken embutido is a Pinoy version of meatloaf using ground chicken. This recipe is easy to make, just combining all the ingredients, wrapping it in an aluminum foil and steaming it. You can even put it in your freezer for future consumption when you crave for a meatloaf or just lazy to cook.
Embutido as an extra income
I sold this chicken embutido to my office mates when I needed an extra cash to achieve a financial target. I find it easier to prepare and costing is cheaper compared to the baked chicken empanada which I also sell out.
My cousin used to sell this chicken embutido before when she needed extra cash, which gave me an idea to offer it as well. Since she receives a small salary in her full time job and she needs to provide for her family so she decided to sell ready-made foods (not only this embutido) on the side. I also recalled offering it to my officemates during those times because I want to help her in my own little way. I remembered watching her doing all the steps and it looks tiring but her hard work usually pays off.
She gave me her recipe when I asked her and I made some adjustments along the way. She usually making it in big batch so I needed to modify the quantity.
Wrapping the embutido
I find it challenging to wrap the chicken embutido in the aluminum foil. Since I don’t know how to do it and it was my first time doing it, I just keep on experimenting on it. What I did is brush a small amount of oil at the top of the aluminum foil to keep it from sticking to the foil. Put one (1) cup of the mixture near the top and spread it horizontally. Next, I grab the top portion and cover the whole filling, then push it in an upward motion to compact and shape the mixture. Then you can start to roll it while folding the sides in each fold. Through practice I was able to make a beautiful wrapping for embutido.
Chilled or fry
Typically chicken embutido can be eaten immediately after it’s cooled down. Some people preferred it to be chilled and just eat it right away. Personally, I would like my embutido to be fried because I think it is taste better. I would like some additional crunch when I bite the chicken embutido. I also prefer to let it stay in the fridge for a couple of days before I fry it because the flavors have fully incorporated.
Hope you will enjoy this recipe and feel free to adjust the seasonings according to your taste. Happy tummy!
Chicken Embutido Recipe
Equipment
- Steamer
- Knife and chopping board
- Chopper or food processor, if available
- Mixing Bowl
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 400 grams chicken, minced
- 1 cup bread crumbs
- 1 large carrots
- 1 large red or green bell pepper, minced
- 6 pieces chicken hotdogs, cut into small cubes
- 1 large onion, minced
- 2 tablespoons oyster sauce, optional
- 2 tablespoons tomato paste or 3 tablespoons tomato sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ¼ cup olive oil, optional
- 1 tablespoon sugar
- 2 pieces eggs
- ½ cup cheddar cheese, grated
- ½ cup raisins
Instructions
- In a large mixing bowl, combine the minced chicken, bread crumbs, carrot, bell pepper, chicken hotdogs and onion. Roughly mix.
- Add oyster sauce (if using), tomato paste/ sauce, salt, black pepper, olive oil (if using), sugar and eggs. Continue mixing until all the ingredients are well blended.
- Put the grated cheddar cheese and raisins and mix thoroughly to properly incorporate with other ingredients. You can use your hands at this point so that you can combine the mixture evenly (use hand gloves if doing this). Set aside.
- Prepare the aluminum foil and brush oil on the top until the middle and scoop 1 cup of the mixture and spread evenly about 1 inch above the foil.
- Lift the top part and firmly compact it before rolling it the aluminum foil to form a log. Secure ends by folding as you roll it. Do this step to the remaining mixture.
- Arrange and steam the chicken embutido in a low heat for 50 to 60 minutes. Use low heat as the aluminum foil tends to burst/ break when steamed in high heat.
- Remove the embutido from the steamer. Let it cool down. Unwrap the embutido and serve chilled or you can pan-fry them if you want before slicing diagonally.
- Best paired with chopped tomatoes with soy sauce and chili or with ketchup, mayonnaise or sweet chili sauce. Enjoy.
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