Airfryer氣炸鍋鹽焗雞
2019 年 11 月 28 日發佈
列印
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！
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
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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
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2
用叉刺雞的表皮 Pricking lots of holes in the skin
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3
抹米酒去腥 Wipe with cooking rice wine
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4
並將蔥薑塞入雞腹 Put scallion and ginger slice into the chicken stomach
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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
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6
將蛋白打發成蛋白霜 Whipped egg white be cream
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7
拌入1大匙鹽 Add 1 tablespoon of salt
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8
將蛋白抹蓋整個雞 Scrape all the cream and cover the surface of the chicken
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9
氣炸160度烤60分鐘即可 Airfry 160 ℃ and 60minutes
