Home-made Chicken Ham Recipe (Tori Hamu)

By RecipeTin Japan · 60 min

Ingredients

Instructions

1. Trim off any string of fat and thin blood veins from the surface of the chicken.
2. Put the chicken and all the marinade ingredients in a zip-lock bag. Massage the bag so the marinade is mixed and coats the meat evenly.
3. Remove as much air as possible from the bag and seal it.
4. Rice cooker method: place the bag in the rice cooker inner bowl and add the boiling water so the chicken is fully submerged. Close the lid, switch on Warm mode and leave for 45 minutes.
5. Pot method: place the boiling water in a pot over high heat, then add the bag so the chicken is fully submerged. When the water boils again, turn off the heat, cover with a lid and leave for 1 hour without moving the pot off the burner.
6. Remove the bag from the water and take the chicken out of the bag.
7. Cut the chicken into thin slices and arrange on a serving plate.
8. Make the sesame sauce: mix the sesame paste and soy sauce in a small bowl. Add the vinegar, sugar and ginger juice and mix well. Add a few drops of rāyu if using and mix.
9. Drizzle the sesame sauce over the chicken.

Summarized from RecipeTin Japan's video. Watch it for the details.

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