After procrastinating for a bit, finally did it. Chicken Torimahu or in simple plain English, chicken ham. Using chicken breast which means lower fat and a healthier choice. The recipe to this is at justbento. I used cracked black pepper from Sarawak, sea salt, honey and dried rosemary as the marinade and left in the fridge for two days. I don't have any kitchen twine and substitute it using a sewing thread :p
All ready to be popped into the Oven
It is a very small piece as I only use half of a whole chicken breast. For testing purposes :p Was baked in oven for about 35 minutes and do line the tray with parchment paper as it can be a little messy on the tray because the chicken have juices dripping out.
Cooking and Sizzling
The outcome, a little charred piece as I was worried that it wouldn't cook in the inside. Next time I will just allow it to brown lesser as it was a little too dry this time.
A Little Charred
A cut of how it looks like. It is a little salty and had a tinge of spiciness from the black pepper. The chicken was still a little moist but could do better if it was more moist. Probably cutting down on the baking time would help.
Close Up
Had it with some porridge and another time with some sautéed mushrooms. Summary of what could be done better
1. Shorter baking time so that it can turn out to be more moist
2. Make larger batches
3. Desalinate for longer period, it was a little too salty when eaten by its own
Cheers! :)
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