Thai-Salted Chicken Parcels

Thai-Salted Chicken Parcels

For this dish the chicken is prepared with lots of salt and left for several days, after enough time the salt reacts with the chicken to part salt the meat.

Ingredients
200 gms Chicken Mince
3 Garlic Cloves
2 Tablespoons Salt
1 Tablespoon Chopped Bird Chillies
Aluminium Foil

Preparation
1. Mix the chicken mince with salt and chopped chillies.
2. Form a sausage shape with the mince, and double wrap the small sausages in foil.
3. Leave in the fridge for 3 days.
4. Either barbecue the foil packets on a stove, or in a dry frying pan (still in the foil), for 10 minutes to cook them.

Serve With
Coriander Leaves
Bird Chillies
Sticky Rice
Mint Leaves

Thai-Steamed Pork Sausage

Thai-Steamed Pork Sausage

These are some of the most flavorsome sausages you can eat, best of all, because you make them yourself, you can ensure only the best meat goes into them. In Thailand we make these wrapped in banana leaves, but you can also steam them in tinfoil like we've done here. They can be eaten hot or cold, when serving, its normal to cut them into slices.

Ingredients
500 gms Pork Mince
2 Tablespoon Pork Fat
1/2 Teaspoons Sugar
1/2 Teaspoon Salt
1 Level Tablespoon Black Pepper
100 gms Crushed Ice
25 gms Garlic
A Food Processor/Blender

Preparation
1. Put the pork mince and fat into the blender, add the garlic, sugar, salt and pepper and blend together until the meat is smooth.
2. Crush the ice, if you don't have an ice crusher, place it in a bag, wrap a towel around it and bash it with a rolling pin to break it up.
3. Add the crushed ice to the mix and blend it until the ice is thoroughly mixed into the pork. As the sausage cooks the ice crystals melts creating a spongy texture in the sausage.
4. Roll the pork into large sausage shapes, you may find it easier to put a large lump of the meat onto tinfoil and roll the foil around the sausage. They should be wrapped completely in the foil before steaming. If you can get banana leaves, roll them in those, and tie with twine.
5. Steam in a Chinese steamer for 20 minutes.

Serve With
Fragrant Rice
Chillies
Green Vegetables