Homemade spicy chicken salami with ginger, garlic, coriander and red pepper is an explosion of exotic flavors. The combination of ginger, which brings a spicy, citrusy touch, and garlic, which adds depth, creates a unique flavor profile. The fresh coriander adds an herbal and refreshing touch, balancing the heat of the red pepper. The result is a chicken salami that appeals to lovers of spicy dishes and offers an incredible sensory experience. Homemade, you have control over the intensity of the spiciness, adjusting the amount of red pepper according to your taste. It's a versatile delicacy, ideal for snacks, sandwiches or as an accompaniment to a cheese board.
SPICY CHICKEN SALAMI
INGREDIENTS
- 500g ground chicken breast
- 2 chopped garlic cloves
- 1 teaspoon grated ginger
- 1 teaspoon red pepper flakes (adjust according to your preference for spiciness)
- 1/2 cup chopped fresh coriander leaves
- Salt to taste
- Natural salami casings (available in food stores)
- Cooking string
PREPARATION METHOD
- In a large bowl, mix together the ground chicken breast, garlic, ginger, red pepper, coriander and a pinch of salt. Make sure all the ingredients are well combined.
- Rinse the natural salami casings well and place them in a bowl of warm water. This helps to make them more pliable.
- Rinse the guts again and drain off the water.
- Put the chicken mixture into the intestines, filling them carefully. Use a kitchen funnel if it makes the process easier.
- Tie the ends of the intestines together with kitchen string.
- Wrap the salami with the cooking string every few centimeters to create individual salami.
- Let the salami rest in the fridge for a few hours or overnight to allow the flavors to develop.
- After resting, cook the salami in hot water for about 20-30 minutes until it is completely cooked through.
- Let the salami cool before cutting it into thin slices.
Now you have your own homemade spicy chicken salami. Serve it as a snack, on sandwiches or on cheese boards. Enjoy the unique flavor with a spicy and aromatic touch of ginger, garlic, coriander and red pepper.
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