Homemade Chicken Salami

A simple homemade chicken salami made without artificial colouring, preservatives or added oil. The chicken is blended with ginger, chilli and coriander, shaped into a compact log, gently poached and sliced once completely cooled.

Highlights

• Made with 200 g boneless chicken
• No artificial colour or preservatives
• No added oil
• High in protein
• Naturally seasoned with ginger, chilli and coriander

Prep time: 10 minutes
Cook time: Approximately 24 minutes
Makes: 8 slices

Nutrition and Macros

Total recipe

• Calories: 323 kcal
• Protein: 56 g
• Fat: 11 g
• Carbohydrates: 0 g

Per slice — 1 of 8

• Calories: 40 kcal
• Protein: 7 g
• Fat: 1.4 g
• Carbohydrates: 0 g

Ingredients

• 200 g boneless chicken, cut into small pieces
• 1 egg
• Ginger, to taste
• Chilli flakes, to taste
• Fresh coriander leaves, to taste
• Salt, to taste

Equipment

• Baking paper
• Aluminium foil
• Food thermometer

Method

1. Place the chicken pieces and ginger in a blender or food processor. Process until the chicken becomes a smooth, fine mixture.
2. Add the egg, chilli flakes, coriander leaves and salt. Pulse again only until everything is evenly combined.
3. Lay a sheet of baking paper over a long piece of aluminium foil.
4. Spoon the chicken mixture onto the baking paper and shape it into a compact, evenly thick cylinder.
5. Roll the baking paper tightly around the chicken mixture. Wrap the roll securely in foil and twist both ends like a sweet wrapper. Make sure water cannot enter the parcel.
6. Bring enough water to cover the log to a gentle boil in a wide pot.
7. Carefully add the wrapped chicken log and cook at a gentle simmer for 12 minutes.
8. Turn off the heat, cover the pot and leave the log in the hot water for another 12 minutes.
9. Check the centre using a food thermometer. It must reach 74°C. If it has not reached this temperature, wrap it securely again and continue simmering until it does.
10. Remove the cooked log from the water and let it rest while still wrapped.
11. Allow it to cool completely before unwrapping and cutting it into eight even slices.

Ipshita’s Note

Cooking time alone cannot guarantee that chicken is safe. The centre of the log must reach 74°C, particularly because the cooking time will vary according to its thickness. Cooling the wrapped log before slicing also helps it hold its shape and produces cleaner slices.

Tips

• Keep the log evenly thick so it cooks consistently from end to end.
• Maintain a gentle simmer rather than a violent boil.
• Keep the baking paper between the chicken mixture and the foil.
• Refrigerate promptly in an airtight container and consume within 2–3 days.
• Serve chilled or reheat until steaming hot.