Chicken Corn Sausage

Name: Chicken Corn Sausage
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Chicken breast; 1/2 root Fresh corn; 1 piece Egg white; 3s Chives; 2g White pepper; 2g salt; 20g corn starch; 30g Cold water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

As a "cooking woman", I am actually very concerned about the safety of my family’s diet. As the so-called big environment I cannot change, I will try my best to improve in the small environment. Just like today’s chicken corn sausage, it’s nutritious and nutritious. The taste is delicate and fragrant, suitable for the appetites of men, women and children. It can be stir-fried and mixed with soup. It has multiple uses in one intestine and is very affordable.
Chicken meat is delicate and has a high protein content ratio. Every 100 grams of chicken contains 21.5 grams of protein. In addition, it is also rich in vitamin C, E, calcium, phosphorus, iron and other trace elements and various minerals; chicken fat The content is also low, which is a meat commonly eaten by many people who lose weight, and chicken is easily absorbed by the human body, which has the effect of enhancing physical strength and strengthening the body. More importantly, the chicken is easy to obtain, inexpensive, and takes a short cooking time. It is especially suitable for families to quickly prepare and eat food. Adding fresh corn kernels can also increase the fresh taste and intake of miscellaneous grains, promote gastrointestinal peristalsis, remove garbage from the body, and have no spots on the face, relieve hunger and hunger, and reproduce A4 waistline. Okay, to make a long story short, just serve chicken corn sausages! "

Ingredients

250g Chicken Breast
1/2 root Fresh Corn
1 piece Egg White
3s Chives
2g White Pepper
2g Salt
20g Corn Starch
30g Cold Water

Chicken Corn Sausage

1. Prepare the raw materials: chicken breast, half a fresh corn, 1 egg, 3 chives (scallions are also available), white pepper, salt, corn starch;

2. Soak the green onion in an appropriate amount of cold water, and rub it with your hands a few times to make the green onion juice penetrate into the water;

3. Use a knife to trim the corn kernels, either whole or chopped corn kernels;

4. Cut chicken breasts into cubes of about 3 cm, put them in a meat grinder, pour in salt, white pepper, egg white, 30 grams of chive water, and grind them into minced chicken;

5. Then pour in cornstarch and continue to wring for a while to form a fine chicken paste;

6. Pour the corn kernels into the meat puree and stir evenly with a spoon;

7. Put the corn chicken mash into the piping bag, and cut a 1 cm diameter opening at the front of the bag after installation; you can use a fresh-keeping bag without a piping bag;

8. Squeeze the corn chicken mash into the silicone sausage mold in the kitchen, 10 minutes full and then bulge a little bit, and wipe the surface with a spoon;

9. Cover the mold with a lid so that when steaming, firstly, to prevent the water vapor in the steamer from falling on it and affecting the appearance and effect, secondly, the shape of the chicken mash will be fuller after expansion; I put all the remaining corn chicken mash in one In the small pie plate, because it is made of anti-sticking material, the inner wall is not greased;

10. Send the mold into the steam oven of ACA North America Electric Appliances, without preheating, directly select the steaming function, 100 degrees, 20 minutes; the advantage of the steamer is that it can time and set the temperature, and no water vapor will fall on the food, and the heating will be even ; It is also possible to use a steamer or other container, but you need to add a cover and adjust the time according to the situation; after steaming, it can be demoulded directly or after cooling. It can be eaten directly, or sliced, or secondary processing such as frying, stir-frying, and boiling.

11. Chicken corn sausages, delicious and nutritious!

Tips:
1. Putting an egg white in the chicken breast can play the role of bonding and swelling. Adding a little starch also has the effect of bonding and tenderizing meat, but too much starch should not be too much, too much will affect the elasticity and softness of the chicken intestine;
2. The seasoning can be adjusted according to the taste, but in order to enjoy the original fragrance and taste, it is recommended to put less messy seasoning;
3. The steaming time depends on the amount of materials used and the depth of the mold.