Author: Neliza Ly
Ingredients:
- 1 lb. ground chicken
- ½ cup (65 grams) raisins
- 1 (6 oz.) carrots, grated
- ½ cup (48 grams) bread crumbs
- ½ tsp. black pepper
- 1 ½ tbsp. Maggi seasoning or soy sauce
- 2 oz. shredded mild cheddar cheese
- 1 XL egg
- ¼ onion, chopped
- 4 cloves garlic, minced
- ½ (60 grams) red bell pepper, chopped
- ¼ cup (60 grams) sweet pickle relish
- --
- 3 hotdogs or sausage (I use ballpark franks because it is less salty)
- 3 foil
- Banana leaves (optional)
- Combine all ingredients. Mix well and divide into 3 equal parts (310 grams each).
- Wash and clean banana leaves. Wilt the leaves using a stove for easy wrapping. You can also microwave the banana leaves for 2 minutes, wipe and set aside. (If you don’t have banana leaves just use foil.)
- Place 1 portion of meat mixture into the banana leaves. Flatten and add hotdog into the center. You can also add boiled egg if you like. Roll into a cylinder shape and then wrap it in a foil. This is how I wrap my cha lua (banana leaves and foil). If you don’t have banana leaves, roll the meat mixture into a foil. I like mine with banana leaves because it add some nice smell.
- Add 1 cup of water into the instant Pot. Place the bamboo steamer or trivet and the rolled embutido.
- Set the instant pot on manual mode, high pressure for 10 minutes, NPR.
- Enjoy.
-
- You can also panfry the chicken embutido after you are done cooking to have some nice brown color with crispy edges.
0 Comments