Monday, 5 October 2015

香茅炸鸡 Lemongrass Fried Chicken (空气炸锅版 / Air Fryer Version)

炸鸡总是椰浆饭的最佳配搭,我煮椰浆饭时都很喜欢准备炸鸡来配搭。我蛮喜欢吃炸鸡这类的香口食物,不过却不是很喜欢炸的过程,因为会把整个厨房都弄得很油。最近我都在想一些比较简易的食谱,最好是可以预先准备,而且是可以用空气炸锅来炸的。 马来黄姜炸鸡香料炸鸡我都试过了,这次就以香茅为主,准备香茅炸鸡。用空气炸锅来炸的的香茅炸鸡香味十足,再搭配健康版椰浆饭,这个晚餐真的吃得很满足!

























香茅炸鸡

材料:
鸡全腿 3个(切半)

腌料:
香茅 4支
红葱头 100克
蒜头 50克
黄姜 20克
有机纯椰子油 4汤匙
粟粉 2汤匙
鱼露 2汤匙
糖 1/2 汤匙
盐 1/2茶匙

做法:
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。把腌好的鸡肉放在烤盘里,炸大约20分钟或至金黄色即可。盛出排盘,伴与白饭或椰浆饭乘热享用!


备注:
*炸的时间视鸡肉的大小而定,请自行调整。




Lemongrass Fried Chicken

Ingredients:
3 chicken whole legs, cut into half

Marinade:
4 stalks lemongrass
100 g shallots
50 g cloves garlic
20 g turmeric
4 tbsp organic extra virgin coconut oil
2 tbsp cornstarch
2 tbsp fish sauce
1/2 tbsp sugar
1/2 tsp salt

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

2. Preheat air fryer to 180°C. Arrange the marinated chicken on the air fryer grill pan. Air fry the chicken for about 20 minutes or until golden brown. Dish out and serve hot with white rice or Nasi Lemak.


Note:
*The time of frying is depending on the size of the chicken, please adjust accordingly.








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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