I wanted to make a chicken salami at home, but without the casings. Then, I decided to think outside the box (in this case, outside the casings!) and made it in a way that eliminates every excuse of not being able to make it. Plus, I think squares of meat fit better than circles on a slice of sandwich bread (hahaha!). So, here's a recipe for a home-made Chicken Luncheon Meat- it couldn't get any easier than this! Use it like the sausages and salamis one would usually stock in the freezer, only without the guilt of consuming chemical preservatives! Also, it's steamed, making the cooking process approachable as well :)

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The below-mentioned ingredients are not set in stone, by which I mean that you can add/minus spices and sauces (for example soy sauce, oregano, onion powder, etc) and create your own flavour!

Ingredients:
2 Green Chilies (increase if desired)
2 Red Chili Peppers (can be substitute with 2-3 teaspoons of Chili flakes)
1 teaspoon Black Peppercorns
1" Ginger, chopped
6-8 Garlic cloves
1/2 Kg Boneless Chicken pieces (I have used chicken breast)
1 teaspoon Salt
1 Tablespoon Oil
Oil for greasing the tin and spatula/spoon

Tin dimensions: 4-inch square tin
Yield: nearly 600 grams of cooked Luncheon meat

-Steam it in a large vessel (with about 3 cups of water) upon a stand on a medium flame for 25-30 minutes. My vessel lid is curved, so that ensures that the condensation drips towards the walls of the vessel and not into my chicken meat. If you're using a flat lid for the steaming vessel, I recommend covering the mold.
-To check if cooked, the meat must be firm to the touch and an inserted skewer will show little powdery specks of cooked meat. As the chicken cooks, it releases its juices, which will be seen along the sides of the tin. Allow the luncheon meat to cool completely for a couple of hours; the juices will be reabsorbed into the meat making it super moist when you'll bite into it.
-This can be enjoyed the same day, or frozen for later use. It can also be properly kept in a container and plainly refrigerated for 7 days. I would advise you to slice it and freeze it in a container or zip-lock bag. Use this like a precooked salami - heat/fry it and serve as a party finger-food, an accompaniment to a simple meal, or chop and add it to a soup or salad, or place within a sandwich for a snack or quick breakfast!

Music: Guitar Cover of Bencdaita Pai from the famous movie Amchem Noxib