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MANILA, Philippines — You love Chorizo, but commercially available ones make you cringe with anxiety.
First, you’re trying to stay away from pork, so you prefer Chicken Chorizo, but hardly any commercial brand available in the supermarket and meat stalls in the wet market offer your preferred variant. Second, you are wary of the kind and amount of preservatives that they add to their products to make them last longer. As much as possible, you want yours to be all natural. Third, you are not confident with the way they may have handled — and stored — their Chorizo from the time they made it to the time they delivered it to the market or supermarket.
With such requirements, which are actually good to use as a standard for the commercial food that you ingest, you are better off making your own Chicken Chorizo. The good news is that culinary expert Nancy Reyes-Lumen is happily sharing her recipe in her newest cookbook, "The U.S. Poultry Adobo Collection," which she put together for the USA Poultry & Egg Export Council.
She also did an online live demonstration, titled "Online Cooking Demonstration for Poultry-preneurs," in tandem with seasoned chef Jackie Ang Po, and U.S. Chicken Chorizo was one of the featured recipes.
Here is the U.S. Chicken Chorizo that they featured in the online demo:
US Chicken Chorizo
Ingredients:
For the filling:
500 grams deboned U.S. chicken thigh adobo, one-half diced and one-half minced finely
100 grams (or more) chicken fat, blanched and diced
1 tsp. rock salt
2 tsps. freshly ground peppercorn
1 tbsp. brown sugar
3 tbsps. strong cider vinegar
1 tbsp. soy sauce
3-5 tbsps. smoked paprika
2 tbsps. garlic, garlic-pressed
1/2 cup crushed ice*
Tools for chorizo making:
Natural hog casing
Strings
Ice cream scooper (1/4cup size)
Funnel
Toothpicks
Procedure:
1. In a glass bowl, combine all ingredients for the filling and knead together with the crushed ice (*which will keep the mixture firm to make stuffing easier) while slapping the mixture against the sides of the bowl. This firms up the mixture and activates the gluten in the meats. Drain off any excess water when ready to stuff.
2. To make stuffing easier, place filling mixture in the refrigerator and keep it there for 15 to 30 minutes. Very important tip: Before using the filling as stuffing, cook a small portion of it to test and adjust seasoning accordingly.
3. Prepare the hog casing, strings, and funnel. Use an ice cream scooper to make uniform sized meatballs.
4. Fit the hog casing onto the end of the funnel. Stuff the hog casing with filling, one meatball at a time. After each stuffing or segment, leave a half-inch space between links. Tie it. To tie, make a knot at each end and at the start of each link because each link must have two tied ends.
5. To pan-fry chicken chorizo, use a toothpick to carefully prick the chorizo all over. This prevents bursting during cooking and also releases trapped air inside the links. Combine a small amount of water and oil in a nonstick pan. Pan-fry chorizo, shuffling the pan to avoid browning, until chorizo is well done. Serve with rice and fried egg for breakfast.
Yield: Makes 8 to 10 2-inch chorizo links.
