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The Tet menu of many families cannot lack dried chicken with lemon leaves, this dish is loved by both adults and children.
Dried chicken with lemon leaves is currently a very popular snack, often present during holidays or gatherings. This is also a special Tet delicacy.
Ingredients for dried chicken with lemon leaves
1 kg chicken breast. Breast is the most suitable part for making dried chicken with lemon leaves because it is sweet, chewy, high in protein and low in fat.
Fresh lemon leaves 100 gr
Minced garlic, shallots, fresh lemongrass, whole fresh chili
Chili paste, fish sauce, sugar, five spice powder
Salt, pepper and cooking oil
Dried chicken with lemon leaves - attractive and easy-to-make Tet dish
How to dry chicken with lemon leaves
Rub the chicken with a little salt to remove the smell, then wash it, put it in a pot with the crushed ginger and onion. Pour water over the meat and boil. When the water boils for about 5 minutes, turn off the heat, keep the lid on for about 10 more minutes.
Remove the chicken, let it cool and drain, shred it into small pieces along the grain, be careful not to shred it too big (it takes too much time) or too small (the finished product will easily become dry, crispy and burnt, losing its characteristic sweet and chewy texture). The size of the meat fibers needs to be even.
Marinate the meat with 1/2 amount of five-spice powder, chili powder, sugar, fish sauce, oyster sauce, MSG and leave for about 30 minutes.
While waiting for the meat to marinate, prepare the other ingredients: Peel the garlic, crush it and chop it finely. Wash the lemongrass, remove the old leaves and cut off the roots to slice into thin diagonal slices. Wash the kaffir lime leaves, drain them, arrange them in equal parts and cut into large pieces. Wash the chili peppers, remove the seeds and chop them finely.
Put the pan on the stove, add about 3 tablespoons of cooking oil, boil it, then add a little annatto powder to simmer to get the color, then remove the residue. Add minced garlic and chopped chili and saute until fragrant, add the remaining five-spice powder and Korean chili powder and stir-fry for a few minutes. When the mixture has a nice color, add all the chicken, lemongrass and lemon leaves.
Reduce heat to low and stir constantly for about 5-7 minutes to let the chicken absorb the spices.
After the chicken is stir-fried, has a nice color and is well-seasoned, spread the chicken on a tray and dry at 150 degrees Celsius, 3-4 minutes/time, turning the meat after each drying. The number of drying times depends on the size of the chicken fibers you tear.
After drying, take the baking tray out, let the chicken cool completely, then put it on a plate. When eating, squeeze more lemon.
Standard dried chicken with lemon leaves must be dried but still retain its toughness, softness, not crunchy or hard, have a beautiful golden brown color and exude the outstanding aroma of chicken and lemon leaves.
If you don't have an oven, you can dry it directly in a non-stick pan. This method takes more time and effort.
According to VTC
