Ingredients:
0.5kg breast chickens
1 part hour. paprika dried (it never happens much, rinse, pour)
½ tsp curry
½ tsp dried garlic (optional)
2-3 tsp soy sauce
spicy pepper to taste
If you have a formed flavoring preferences - use your favorite seasonings and do not suffer from moral torment.
So, we cut the chicken. We try to cut along the fibers into strips 2 cm² in cross section.
We fall asleep all our ingredients in the package. It is better to stir the spices with the sauce first. Mix well, so that the spices are distributed evenly. If you get shit, then pour a little vegetable oil on them, with it, everything will be smeared well. And we put it in the refrigerator for an hour to be missed.
Chicken needs a little salt (that's a quarter of a teaspoon of salt, we remember that we have a salty soy sauce already there) and mix again well. Before pickling, we did not salt it, so that the salt did not draw moisture out of it. Then we'll turn the sausage from the chicken. We spread the chicken on the film, leaving a film for the tails on the sides. We try that the sausage everywhere was the same thickness and that the chicken fibers were along the sausage, so that we cut it later across the fibers.
Do not regret the film, turn 3-4 turns. Twist the tail like a Soviet candy and tie a strong thread / rope. A little tamper the chicken inside the sausage, let the film stretch, and the chicken inside shrink. We try to create pressure inside and drive out all the air. We tie a second tail.
In order to keep our sausage shape we braid it into a sausage corset. Probably you can and without it, but I do not mind, let it be.
We remove the thread meter and tie one end to the tail of the sausage.
You can cook. 40-50 minutes to be sure. If you have a thermometer, then as soon as the inside is 80 degrees the chicken is exactly ready. True, if you poke a thermometer in a sausage, then the most delicious will flow out of it. Better not poke. During cooking a little air is puffed up, it's normal, we ignore it. We cook under the lid in the slow-shuttle mode.
Let's cool without opening it, even though some of the juices will be absorbed back. When it cools down, we drain the water from the sausage (it is, by the way, delicious, you can use it as a broth) and the chicken is ready for consumption. In the refrigerator is stored for 5 days, you can wind a few sausages and freeze extra to the best of times. Only before cooking they will need to be thawed.
