Chicken Loaf Flavour Variations
A lean, tender steamed chicken loaf rolled in cling film, with dozens of community flavour twists so no two batches taste the same.
Ingredients
| 500 g | chicken breast, cubed small | |
| 10 g | olive oil | |
| 1 tsp | 5 ml | garlic powder (optional) |
| 1 tsp | 5 ml | paprika (optional) |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | maple syrup (optional) |
| 2 pieces | BPA-free cling film |
Instructions
- Add all the ingredients to the mixer bowl and blend for 1 min 30 sec / speed 5 / measuring cup on.
- Scrape the mixture out onto a piece of cling film. Twist the ends and roll it tight, squeezing out as much air as possible. Wrap securely with the second piece of cling film. (Visual guide: http://youtu.be/s1FNe9iYRUM)
- Rinse the bowl roughly and add 1000 g (35.2 oz) water. Fit the deep steaming tray, place the chicken roll inside and steam for 35 min / steaming temperature / speed 3. The internal temperature should reach 74 °C (165 °F) for doneness.
- Let the roll rest for 10 minutes, then refrigerate for at least 2 hours. Unwrap and slice as needed. Keeps 3–4 days in an airtight container in the fridge, and can be sliced and frozen.
Flavour variations (suggested by the Skinnymixers community, not officially tested): red pesto; bacon; cheese; finely chopped pistachios & dried cranberries; blitzed dried pumpkin (or other veg); liquid smoke; chilli & garlic; Chicken Teriyaki burger flavour; green olives; rolled in dried herbs like rosemary; rolled in smokey BBQ rib rub; za'atar; tandoori; Thai green curry paste; curry mee laksa paste; satay marinade; tinned peppercorns; a whole chipotle in adobo plus a tsp of the sauce with half a char-grilled capsicum and chopped coriander (leaving out the maple); flattened to a rectangle with prosciutto and basil (or semi-dried tomato / roasted red pepper) rolled inside; carrots, peas & corn; capers; sun-dried tomato; sweet chilli sauce instead of maple; wholegrain mustard & honey instead of maple.