Thursday, October 13, 2016

虾酱炸鸡 Shrimp Paste Chicken


If you love fried chicken but worry about the fats, here is one healthier and yet yummy version using air fryer.
您若是爱吃炸鸡但又担心油炸的高脂肪,这是一项采用汽炸锅的健康版本。味道并不输于传统油炸的炸鸡,炸出来的效果一样酥脆,里面软嫩。

Ever since we acquired an air fryer 2 years ago, I have assigned the reliable appliance to perform most of the deep frying cooking. I have no tried it for baking though hence can't comment much on the performance in terms of baking. Perhaps will give it a try one day and revert on my findings.
自从我们两年前购买了汽炸锅后,家里大部分的油炸式的烹饪工作都是交托给那架可靠的汽炸锅来取代。对于蛋糕及糕点的制做方面我还没正式去尝试,不能给予任何意见。或许将会试一试后才跟您分享结果。


虾酱炸鸡
Shrimp Paste Chicken

Ingredients 材料
(A)
1/2 Chicken 半只鸡

(B)
2-3 Tbsp Shrimp Paste 虾酱
2 Tsp Sugar 砂糖
2 Tsp Sesame Oil 麻油
3 Tsp Ginger Juice 姜汁
1 Tbsp Soy Sauce 酱清
1 Tbsp Shoaxing Wine 绍兴花雕酒

(C)
Corn Flour 玉米粉
4 Tbsp Cooking Oil 食油

(D)
Air Fryer 汽炸锅


Directions 做法


Wash and chop chicken (A) into chunks.
鸡肉A洗净切块。

Grate some ginger to squeeze out the required amount of juice. Retain the pulp.
把姜刨丝挤出足够的姜汁,挤干的姜丝和姜汁保留待用。

Combine ingredients (B) and the ginger pulp into a bowl and mix until a paste is formed. Toss in chicken and marinate evenly. Cover and refrigerate overnight.
将所有材料B及姜丝一起混入碗里,搅匀成糊便把鸡肉块拌入,把酱料完全混入鸡肉块。再用保鲜纸盖上,放入冰箱隔夜。


Preheat air fryer at 180C degrees for 5 mins.
汽炸锅预热5分钟至180C度。

Coat the chicken pieces evenly with corn flour. Lightly brush the cooking oil over the chicken. Alternatively you may use cooking spray to spray over the chicken prior to air frying.
鸡肉块均匀的盖上玉米粉沾裹,接着又在表面涂抹上食油。您也可选择采用喷雾式的食油。


Arrange one layer of chicken pieces into the air fryer basket. Air fry the chicken for 10 mins then turn the chicken pieces over and continue to air fry for another 7-8 mins until it turn golden brown.
铺入一层鸡肉块入汽炸锅的网篮里,烧烤10分钟后又把鸡肉翻面继续烧烤7-8分钟至熟透及表皮酥脆即可。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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