Shio-Koji Cured Chicken Ham

1. 1

   Rinse the chicken quickly and pat dry with paper towels.

2. 2

   Rub the seasoning in, and leave to marinate in the refrigerator for 1 to 2 days.

3. 3

   Rinse the shio-koji off quickly.

4. 4

   Put the chicken in a diluted saltwater solution, and leave it soaking to desalinate for 1-2 hours.

5. 5

   Pat dry completely.

6. 6

   Place one piece of chicken skin side down.

7. 7

   Place the other piece of chicken on top of the first one, skin side up.

8. 8

   Roll the Step 4 chicken in aluminium foil into a cylinder, then wrap tightly in plastic wrap.

9. 9

   Bring a pot of water to a boil, add the roll and boil for 1 minute.

10. 10

    Cover the pot with a lid, turn off the heat and leave the until it's cooled down.

11. 11

    When the pot from Step 6 has cooled down, chill the roll in the refrigerator before removing the foil and plastic.

12. 12

    Slice to your desired thickness and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.