-
1
Remove the skin from the chicken breasts.
-
2
Place the yogurt, sugar, salt, pepper (as much as you like), and chicken breasts into a plastic bag.
-
3
Close the bag tightly and leave to macerate in the refrigerator for 2~3 days.
-
4
When the chicken has finished macerating, remove from the bag and wipe lightly with a paper towel (don't rinse it).
-
5
It is okay to leave some of the yogurt mixture on the chicken.
-
6
Group together the 2 chicken breasts and wrap them tightly (reference steps 11 and 12 for information on size).
-
7
When you have finished wrapping, seal the ends of the wrap with rubber bands.
-
8
Place the wrapped breasts into a sealable bag.
-
9
Seal the bag firmly so that no liquid will get into it.
-
10
Bring a good amount of water to a boil, and place the bag into it for 15 seconds.
-
11
Turn off the heat and cover with a lid.
-
12
Let this set as it is for 2 hours.
-
13
(For more details see steps 13~15).
-
14
After 2 hours, remove the bag from the water, and chill in the refrigerator for 6 hours (do not remove from the bag).
-
15
Now it's done.
-
16
The finished chicken ham will be tender and moist.
-
17
Because it is so tender, take care when slicing it.
-
18
Savoury soup: By the way, the liquid in the plastic bag is the juice of the chicken and yogurt mixture.
-
19
If you add this to soups, it will create a rich flavour.
-
20
To store: The ham will keep for about a week in the refrigerator.
-
21
Please use it quickly as it doesn't contain preservatives.
-
22
Addendum to Step 4: Butterfly the raw chicken breasts and turn them so the thick and thin sides fit evenly together.
-
23
This will help the chicken hold together evenly without gaps and make cutting easier.
-
24
Addendum to Step 4 (continued): Wrapping two breasts does not necessarily glue them together.
-
25
To allow for easy cutting, you can also make a small ham using just one breast.
-
26
Addendum to Step 6: The cooking time in boiling water is not 15 minutes, but 15 SECONDS.
-
27
Turn off the heat and the chicken will continue to cook through using the residual heat of the water.
-
28
Protein is degraded by heat, so by heating slowly in a lower temperature, you are ensuring a moist result.
-
29
Addendum to Step 6 (continued): Please prepare plenty of boiling water for the chicken (at least 2 litres).
-
30
Bring the full quantity up to a boil before adding in the chicken.
-
31
If the water is not hot enough it will cool too quickly and the chicken will not cook through.
-
32
Addendum to Step 6 (continued): After sitting in the cooling water for 2 hours, it is okay to remove the chicken, even if the water is not thoroughly cool yet.
-
33
There is no need to let it sit in tepid water for a longer period of time as this will not affect the chicken.
