Airfryer氣炸鍋鹽焗雞

2019 年 11 月 28 日發佈列印

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咯咯咯…”依家豬瘟，啲豬肉加晒價，不如食多啲雞！雞實在好好食，而且有好多種整法。煎、炸、蒸、熬湯咩都得！我地之前已經教過點樣氣炸叫化雞、氣炸鹽酥雞，今次一齊氣炸鹽焗雞！以前客家人逃亡遷徙嘅時候，唔方便帶著活雞，於是將雞肉放進鹽巴度封存。但係依家講究少油少鹽，所以食譜都用少左鹽啦。用埋氣炸鍋逼晒啲雞油出黎，就更加健康啦！

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食材（5-6人） 1小時以上

- A
- 鹽salt 1大匙1tbsp
- 白胡椒粉ground white pepper 1茶匙1tsp
- 五香粉fice spice powder 1/4茶匙1/4ts
- B
- 春雞 chicken 1隻 1
- 蔥段scallion 適量
- 薑片ginger slice 適量
- 米酒cooking rice wine 適量
- C
- 蛋白egg white 1份 1
- 鹽salt 1tbsp

1將鹽, 白胡椒粉和五香粉以小火炒出香味備用 Stir salt, ground white pepper and fice spice powder with small fire for use
2用叉刺雞的表皮 Pricking lots of holes in the skin
3抹米酒去腥 Wipe with cooking rice wine
4並將蔥薑塞入雞腹 Put scallion and ginger slice into the chicken stomach
5抹上將鹽, 白胡椒粉和五香粉並稍微按摩 Massage with salt, ground white pepper and fice spice powder
6將蛋白打發成蛋白霜 Whipped egg white be cream
7拌入1大匙鹽 Add 1 tablespoon of salt
8將蛋白抹蓋整個雞 Scrape all the cream and cover the surface of the chicken
9氣炸160度烤60分鐘即可 Airfry 160 ℃ and 60minutes