Add all ingredients to mixer bowl, blend for 1 min 30 sec/speed 5/MC on.
Scrape mixture out onto piece of gladwrap. Twist the ends and roll tight, squeezing as much air out as possible. Wrap securely with second piece of gladwrap. If you need to see a visual guide watch: http://youtu.be/s1FNe9iYRUM.
Wash bowl roughly and add 1000 g or 35.2 oz water. Put your deep steaming tray in place and put chicken roll inside. Steam for 35 min/steaming temp/speed 3. Internal temperature should reach 74°C or 165°F for doneness.
Allow the roll to rest for 10 mins before refrigerating for atleast 2 hours. Unwrap and slice as needed. Keeps for 3-4 days in an airtight container in the fridge and can be sliced and frozen.
If you dont want to steam in plastic, you can use baking paper, cheesecloth and string.Feel free to experiment with different meats and flavourings.