Chicken Salami

Ingredients:
1 kg chicken thighs mince 
1 tbsp Supreme Garlic Powder 
2 tbsp Supreme Onion Powder 
1 tsp Supreme Chilli Powder 
1 tsp Supreme White Pepper Powder 
1 tsp Supreme Black Powder 
3 tsp salt 
1 grated beetroot-grated 
½ cup water 
1 tbsp agar agar 
2 tbsp dried mixed herbs 

Method: 
Add the grated beetroot and water into a bowl. Mix together and set aside for 10 minutes. Strain the beet root and reserve the water. Add agar agar into beetroot water and mix well. 
Add chicken mince, spices and beetroot water into a food processor and blend until smooth and well combined. 
Place a sheet of greaseproof paper on the worktop. Sprinkle some of the mixed herbs on the greaseproof paper then add half of the chicken mixture on top. Sprinkle more herbs on top then roll tightly into a log. Then wrap tightly in foil. Repeat with remaining chicken mince. 
Add some water to a deep pot and bring to a boil. Once the water comes to a boil place the steamer on top and add the salami. Reduce heat to low and cover. Steam on low for 1 hour. Once the salami is cooked, remove from heat and set aside to cool. Once cooled, slice.and serve. 
Store in the fridge and consume within 3 days.