Wednesday, 28 October 2015

椰香烤鸡腿 Ayam Panggang Rempah | Spicy Roast Chicken (空气炸锅版 / Air Fryer Version)

上星期五为家人准备了马来风味的晚餐,主菜是椰香烤鸡腿,再配与椰油黄姜饭和腌黄瓜与黄梨,然后再准备Sirap Bandung Soda作为饮料。鸡肉先用香料和椰浆腌制过,然后再放入Air Fryer里烤至熟,烤的时候整个厨房充满香味,令人非常期待,烤好后的鸡肉呈金黄色,就连那些一起烤的腌料也烤得香香的,非常下饭。由于之前准备腌料时买多了黄姜,所以就干脆将黄姜连同印度米、椰油和香兰叶一起煮,准备健康版的黄姜饭。

椰油黄姜饭 + 椰香烤鸡腿 + 腌黄瓜与黄梨 + Sirap Bandung Soda



鸡全腿 4个

芫茜籽 4汤匙(烘香)
干辣椒 15条(剪断,浸泡至软,沥干)
红葱头 12粒
蒜头 12瓣
黄姜 30克
南姜 90克
香茅 6支(取下半部)
椰浆 200毫升
食油 100毫升
黄糖 2汤匙
盐 2茶匙

1. 把腌料材料放入食物处理器里,搅拌至顺滑,然后均匀地抹在鸡全腿上,放入冰箱腌至少4小时或隔夜。

2. 把空气炸锅预热至180°C。在空气炸锅的烤盘里铺上一张铝箔纸,把腌好的鸡肉放在铝箔纸上,烤大约15分钟。以腌料涂抹在鸡肉,然后再继续烤15分钟或至金黄及熟即可。盛出,乘热享用!


Ayam Panggang Rempah | Spicy Roast Chicken

(Recipe adapted from A passion for chicken, pg. 78, with some adjustments)

4 chicken whole legs

4 tbsp coriander seeds, toasted
15 dried chillies, cut into sections and soaked in water to soften, drained
12 shallot
12 cloves garlic
30 g turmeric
90 g galangal
6 stalks lemongrass, used bottom part only
200 ml thick coconut milk
100 ml cooking oil
2 tbsp brown sugar
2 tsp salt

1. Place all the marinade ingredients in a blender and blend until smooth paste. Marinate the chicken for at least 4 hours or overnight in refrigerator.

2. Preheat air fryer to 180°C. Line the air fryer grill pan with a piece of aluminium foil, then arrange the chicken whole legs on the aluminium foil. Bake the chicken for about 15 minutes. Baste the chicken with some marinade mixture, and continue to bake for another 15 minutes or until the chicken is golden and cooked. Dish out and serve hot.

*The time of baking is depending on the size of the chicken, please adjust accordingly. I baked the chicken whole legs in two batches.

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

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