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Prepare the Meat Mixture: In a large bowl, mix the minced chicken and crushed ice. Blend well until the mixture is smooth and sticky. (You can also ask your butcher to mince it for you.)
Add the Spices: Mix well until all ingredients are thoroughly combined.
Add Optional Ingredients: If using, mix in the chopped olives, chopped red chili pepper, or whole black pepper.
Shape the Luncheon Meat: Transfer the mixture to a piece of parchment paper and shape it into a cylinder. Press it firmly as shown in the video. For extra firmness, wrap it again in parchment paper and then in foil.
Cook: Steam the luncheon meat in a steamer pot, ensuring the hot water does not touch the surface of the luncheon meat, for about 2 hours or until its internal temperature reaches 75°C (165°F). Alternatively, you can cook it in a large pot of boiling water.
Cool and Slice: Allow the luncheon meat to cool completely before removing the wrapping. Then, refrigerate for 12 hours before slicing it into thin pieces and serving.