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Chicken Galantina is the perfect dish for dinner served either hot or cold! Ground chicken roll with chopped ham and cheddar cheese with a savory and sweet taste that you will love!

This Filipino chicken dish normally involves deboning whole chiken and stuffing it with sausage, pickle relish, ham, hard boiled eggs, etc. It is similar to making relleno. This recipe on the other hand makes use of ground chicken and rolled into a cylindrical shape.

What makes it easy to make?

Chicken Galantina roll is so easy to make! You can also make this dish using simple ingredients. What’s more is you do not have to debone a whole chicken which is a handful to do. Once you got all ingredients mixed, it’s just a matter of rolling then steaming and voila! Your very own Chicken Galantina that you can also sell to earn some extra bucks.

What sauce can I dip it in?

This chicken roll is good on its own. But here are the few sauces that we tried and really worked well with the dish.

Sweet & Chili Sauce – This is probably my favorite because it gives the dish a bit of an oomph!
Tomato Ketchup – Give it some more sweetness and is popular with the kids.
Dijon Mustard – in my opinion makes the dish more elegant and really a joy to eat.

How to make Chicken Galantina?

Alright! To get started you’ll need the following ingredients:

I used 1 1/2 kilos of ground chicken for this recipe which makes 10 – 12 rolls depending on the size you want it to be. The grated cheese mixed in with the chicken also depends on your taste. But for the cheese stick filling I used cheddar cheese. For the milk, you can either use fresh or evaporated milk. With the ham, either pork or chicken ham will do.

Wash ground chicken and drain excess water then place in a bowl. Add milk, pineapple juice, salt, and sugar and mix well until well incorporated.
Crack three eggs and place in a bowl. Tip in eggs one at a time in the chicken while stirring. Add the all-purpose flour and stir until no traces of flour is left.

Throw in the chopped ham and grated cheese and mix until well incorporated. Cover the bowl with cling film and let marinate for at least and hour or overnight.
When you are ready to cook, prepare aluminum foil by cutting 12″ by 12″ from the roll.

Scoop 3 – 4 tbsp of the chicken mix and place on bottom part of the aluminum foil. Add 1 – 2 cheddar cheese sticks on top of the chicken mix.
Tightly roll the aluminum foil along with the chicken while securing both ends so it won’t come out of the sides. Do this until you finish all the chicken mix.
Arrange the rolls in a steamer and steam over medium heat for 45 minutes. Transfer cooked rolls on a plate to cool. When cool to touch, unwrap the rolls and slice to serving size. Bon Appetit!

Tips for Chicken Galantina

You can freeze chicken galantina and it will last for a month. Make sure that you thaw in room temperature.
To reheat, after thawing, steam for 8-10 minutes or pop it in the microwave without the foil ofcourse.

The secret ingredient is always LOVE

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