Torihamu Or Homemade Chicken Ham Recipes

JAPANESE TORIHAMU (CHICKEN HAM) RECIPE

Steps:

• Remove fat from chicken and fillet chicken as shown in picture. (Watch video below for additional details)
• Add 1 tsp of salt on both sides of the chicken and rub into meat.
• Leave for at least 5-6 hours to allow the salt to imbue into the chicken.
• Prepare plastic wrap for chicken.
• Roll the chicken within the plastic as shown in the picture.
• Boil a pot of hot water.
• Remove the boiling water from the stove and place the wrapped chicken into the pot. Cover with a lid.
• Once the water cools down, the chicken is finished. Cut through the chicken to ensure that the chicken is fully cooked.
• Optional: I topped the chicken ham with green onions and created a sauce with soy sauce, dashi, and garlic. This is optional and tastes great with or without the sauce.

PANFRIED CHICKEN & HAM IN CHEESE SAUCE

Steps:

• -Preheat oven to 375.
• -Season chicken breast with salt & pepper. Then panfry in cooking oil for about 8min. or until fully cooked and no longer pink in the center.
• -Remove chicken from pan and cover to keep warm. Add the wine to the pan and pick up all dripping from bottom of pan with spatula. Then add chicken boulion and bring to a boil.
• -Lightly grease casserole dish. Place chicken in dish and cover each piece of chicken with ham & cheese slice.
• -Cut the softened cream cheese into small pieces and then add to the boiling wine mixture. Mix well until cheesse is melted and smooth.
• -Pour sauce over chicken.
• -Bake in the oven for about 13min.

VEAL OR CHICKEN HAM AND SAUSAGE BUNDLE ( FEUILLETON DE VEAU)

Steps:

• In bowl break down sausage meat, add the chopped onions and chives, mix well.
• Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
• Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
• Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
• Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
• Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
• Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
• When cooked remove from pan, leave in foil and refrigerate until well chilled.
• Served on a platter with slices showing the layering makes for great presentation.
• Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.

CHICKEN AND HAM CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
• Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

CHICKEN HAM SUPREME

Steps:

• In a several large resealable plastic bags, combine the sour cream, lemon juice, Worcestershire sauce and seasonings; add chicken. Seal and turn to coat. Refrigerate overnight. , Remove chicken and discard marinade. Place 1 ham slice down center of each chicken breast. Fold chicken over ham; secure with toothpicks. , Place bread crumbs in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. Place in three greased 13-in. x 9-in. baking dishes. Pour about 1/4 cup of butter over each dish. , Cover and bake at 350° for 30 minutes. Uncover; baste with remaining butter. Bake 15-20 minutes longer or until juices run clear. Remove toothpicks.