This homemade chicken ham is super easy to make and super versatile. Make it during the weekend and you can use it for sandwiches, chicken salad or just serve it by itself as an appetiser – you can use it in many ways! In this recipe I used dried basil, but you can use your favourite herbs. This is “ham” so it can last for about a week in the fridge.
Hope you enjoy!
1 Chicken Breast – about 300g, boneless, skinless
3/4 Teaspoon of Sea Salt – about 5ml
3/4 Teaspoon of Brown Sugar – about 5ml
1/2 Teaspoon of Dried Basil
A pinch of Black Pepper
- Rub sea salt and brown sugar into the chicken breast.
- Sprinkle dried basil leaves and black pepper over the chicken evenly.
- Wrap the chicken with plastic wrap very tightly . Make sure that there is no air inside. Let the chicken rest over night in a cooler place of the fridge.
- Next day, take the chicken out from the fridge and unwrap it from the plastic wrap. Then wrap it again with new clean plastic wrap tightly, like a candy wrapper. Tie up each end with a rubber band. Make sure that there is no air inside.
- Boil water in a pot. Place the wrapped chicken in the pot. Reduce the heat to low/medium. Keep cooking it for 20 minutes. While cooking, turn the chicken occasionally.
- Turn the heat off and let it sit for about 3 hours or until the water has cooled down.
- After 3 hours, remove the chicken from the pot and get rid of water inside. Wipe moisture around the chicken and wrap it with new plastic wrap. Place it in the fridge over night.
- It is ready to eat the next day. Unwrap and slice the chicken thinly to serve.