Ingredients for drying chicken with lemon leaves
- 450g boneless chicken breast
- 3 branches of lemongrass
- 1 small ginger
- 4 purple onions
- 1 handful of lemon leaves
- 3 cloves of garlic
- chili fruit
- 1/2 tbsp chili powder
- 1/4 teaspoon five spice powder
- 1 tablespoon sugar
How to dry chicken with lemon leaves in the microwave or oven
Boiled chicken
First, you use dilute salt water to wash the chicken thoroughly. Next, add sliced ginger, lime leaves, salt and lemongrass to the chicken to make it more flavorful. Put the chicken in boiling water to boil for about 20 minutes, then turn off the heat.
Savory seasoning
Remove the cooked chicken to a plate to cool, then tear into small pieces but not too crumbly. Mix chopped lemongrass leaves, garlic, onions and minced lemongrass into the shredded chicken to infuse the spices. Finally, you add sugar, chili powder, fish sauce and five spices, mix well, marinate for 25-30 minutes.
How to do 1
- Step 1: You add sliced chili, lemon leaves and 1 tablespoon of cooking oil to the pre-marinated chicken, then mix well for the spices to penetrate into the meat.
- Step 2: Use a layer of foil to cover the baking tray, spreading the shredded chicken evenly on the surface of the tray.
- Step 3: Preheat the oven for 10 minutes and then add the chicken to the grill. Note, you should only bake at 150-200 degrees Celsius for 15 minutes so that the meat does not burn. When the chicken turns dark brown, turn off the oven, wait for the meat to cool and enjoy.
How to do 2
- Step 1: Put the cooking oil in the pan, then fry the onions, lemongrass and garlic until fragrant, then turn off the heat.
- Step 2: Put onions, lemongrass and garlic in the pot, add half a cup of chicken broth, then add sliced chili, lemon leaves and seasoned chicken to mix well.
- Step 3: Put the pot on the stove and cook with medium heat. Note, continue to stir until the chicken is fully spiced, then turn off the heat.
- Step 4: Spread the chicken evenly on the baking tray covered with foil, put in the microwave oven at 150 degrees Celsius for 10 minutes. You can then check to see if the chicken is dry to your liking and can bake as much as you like.
How to dry chicken with lemon leaves in a rice cooker
- Step 1: Use a brush to soak in cooking oil, then sweep a thin layer around the inside of the rice cooker.
- Step 2: Add sliced chili and a little lemon leaf to the marinated chicken, then spread the chicken evenly around the pot.
- Step 3: Press the cook button to bring the chicken to a boil and let the steam escape.
- Step 4: When the rice cooker switches to reheat mode, wait for 5-10 then turn on the cooking mode again to dry the chicken.
- Step 5: To let the chicken dry and dry completely, you need to repeat the operation in step 3 and step 4 from 6-8 times to get the best finished product.
Dry the lemon-leaf chicken with a non-stick pan
- Step 1: Put 1 cup of chicken broth in a non-stick pan, then add the five spices, lemongrass, garlic, onion, chili powder, fish sauce, sugar, sliced lemongrass and shredded chicken and mix well.
- Step 2: Put the pan on the stove, turn on low heat, then stir the chicken continuously so that the chicken does not burn. After the chicken turns golden brown and dry, turn off the heat.
To be able to store dry chicken for longer, you need to pay attention to processing chicken and accompanying spices such as lemon leaves, chili, garlic until dry. Besides, you can put the finished chicken in the refrigerator to extend its shelf life.