Chicken Corn Sausage Chobe Salad Sauce
1.
Prepare the main ingredients for chicken corn sausage
2.
Wash the chicken breast and cut into small pieces
3.
Use a knife to chop the chicken breast into chicken puree
4.
Put the chicken in a bowl and add corn kernels
5.
Add 25 grams of Chobe Spicy Salad Dressing
6.
Add light soy sauce and oyster sauce
7.
Mix all the ingredients and stir well
8.
Put a little oil on the funnel and put the pig casings on the funnel
9.
Pour the puree chicken into the pig casings from the funnel
10.
Divide the filled chicken corn intestines into several sections with a knot. The chicken corn intestines don’t need to be filled too much for fear that the casing will burst
11.
Use a toothpick to make some small holes in the chicken corn sausage to squeeze out the air
12.
Dry the chicken corn sausages on a hanger to dry the moisture on the casings
13.
The chicken corn sausages can be stored in the refrigerator after drying
14.
Wash the chicken corn intestines a bit, and cut off the tied rope
15.
Put the chicken and corn intestines in a pot of boiling water and steam
16.
The chicken corn intestines are steamed until both sides are white.
17.
Chicken corn intestines will change color after being cooled, which is a normal phenomenon. The steamed chicken corn intestines can be stored in the refrigerator and heated when you want to eat.
Tips:
1. If there is no spicy salad sauce, you can make it with chili powder by yourself
2. The saltiness and taste can be adjusted flexibly according to taste
3. It is normal for chicken and corn sausage to change color after being cooked and let cool, and it will turn back to white when heated again.
