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How to Make Lemon Grass Chicken Jerky with an Air Fryer for Tet
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Preparation
15 minutes
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Cooking
2 hours 45 minutes
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Difficulty
Easy
If you’re a fan of snacks, then you definitely can’t miss out on lemon grass chicken jerky, right? Today, join Dien May XANH as we show you how to make incredibly simple lemon grass chicken jerky using an air fryer to enjoy during Tet!
Ingredients for Lemon Grass Chicken Jerky
For 500g of lemon grass chicken jerky
Chicken breast 500g
Garlic 100g
Shallots 100g
Lemongrass 5 stalks
Ginger 1 root
(100g)
Chili peppers 4
Onion 1
Lemon leaves 100g
Korean chili powder 2 tablespoons
Five-spice powder 1 teaspoon
Curry powder 1 teaspoon
Cooking oil 3 tablespoons
Oyster sauce 2 tablespoons
Annatto oil A little
Fish sauce 4 tablespoons
Salt/ground pepper A little
Product Information
- This article uses an air fryer with a capacity of 1500W. With Rapid Air technology, food is cooked quickly, reducing up to 80% of excess fat.
- In addition, this air fryer also has a cooking timer function of up to 60 minutes, with a maximum cooking temperature of 200 degrees Celsius, giving you many cooking experiences.
Equipment
Pot, Pan, Air Fryer, Chopping board, Knife
How to choose fresh and delicious chicken
- You should prioritize buying chicken at reputable stores and supermarkets to ensure quality!
- To choose fresh and delicious chicken, first observe the color of the chicken. The chicken should be light pink, with a dry surface. Gently press the meat to feel that it is soft and slightly springy.
- Do not buy chicken that is pale or has bruises or black spots, as this may be meat that has been stored for a long time and is no longer fresh.
How to Make Lemon Grass Chicken Jerky
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Prepare ingredients
To reduce the chicken smell, first soak the chicken breast in diluted salt water for 5-10 minutes. Then, remove the chicken, rinse it clean, and drain.
Next, use 2/3 of the ginger and lemongrass, chopped as desired, 1 onion, and 3/4 of the lemon leaves to line the bottom of the pot. Then place the chicken breast on top. Cover the pot and bring to a boil with 500ml of water over low heat until the chicken is cooked and turns white. Turn off the heat and remove the chicken.
After the chicken is cooked, let it cool slightly and then shred it into bite-sized pieces. Peel and mince the remaining shallots (100g), 1/3 of the garlic and ginger. Similarly, mince the remaining lemongrass and chili peppers.
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Make the chicken mixing sauce
Heat a pan over high heat and add 3 tablespoons of cooking oil. Once the oil is hot, add all the minced shallots, garlic, ginger, lemongrass, and chili peppers.
Wait until the ingredients turn golden brown, then remove the residue. Next, add the following spice mixture to the pan: 2 tablespoons of Korean chili powder, 1 teaspoon of five-spice powder, 1 teaspoon of curry powder, 4 tablespoons of fish sauce, 2 tablespoons of oyster sauce, a little annatto oil, and 100ml of the chicken broth from earlier.
Reduce the heat and simmer until the mixture boils, then season to taste.
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Make lemon grass chicken jerky
Add the shredded chicken to the pan and mix well over low heat until the sauce is evenly absorbed into the chicken. Turn off the heat. Scoop the chicken onto a tray, let it cool slightly, then wrap it tightly and store it in the refrigerator for 3-5 hours.
After 3-5 hours, put the chicken and lemon leaves in the air fryer. Dry the chicken for 10 minutes at a temperature of 100-120 degrees Celsius.
After 10 minutes, if the chicken is not yet dry enough, continue drying for another 5-10 minutes at 100-120 degrees Celsius until the chicken is evenly dried, soft, and fragrant.
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Finished product
Put the lemon grass chicken jerky in an airtight container, close the lid tightly, and store in a dry place. When serving, take a small amount out into a bowl.
The chicken jerky is golden brown, evenly seasoned, and retains the soft and chewy texture of the meat. Enjoy it with chili sauce, a can of beer, or milk tea, or lemon tea!
Tips for successful lemon grass chicken jerky
- Do not overcook the chicken or shred it too finely, otherwise, it will crumble when stir-fried and won’t look appealing.
- For beautiful color, in step 5, stir the spice mixture well and reduce the heat before adding the chicken. Stir constantly to ensure even coloring.
- Storage tip: To preserve the chicken jerky for a long time without getting soggy or moldy, remove the fat from the chicken breast during preparation. When drying, make sure the chicken shreds and other ingredients like garlic, chili, and lemon leaves are completely dry. You can store it in a plastic bag or an airtight container in the refrigerator for longer preservation.
With just a few simple steps, we have completed the lemon grass chicken jerky dish. Delicious and easy to make, remember to try it out in the kitchen!
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