Recipes
Fermented Red Bean Curd Chicken with Kimchi Salad(For 1 serving)
Fermented Red Bean Curd Chicken with Kimchi Salad(For 1 serving)
Recipe Details
喜歡研究自己食譜的職業插畫師工千芊曾在餐廳吃這味南乳燒雞，但外面所吃到的一般是吊燒雞，略嫌太油膩，所以她決定要在家中做出適合自己口味的南乳燒雞扒！自家製時用上無油炸鍋，沒有了油膩口感之餘，更能去除雞身的多餘油份。而伴在旁邊的拌泡菜五色沙律亦非常健康，運用了五色蔬菜的營養理論，含豐富營養價值。南乳燒雞扒味道較重，拌泡菜五色沙律則為這餸加添了一點清新感，是絕配的味道呢！
<a href="http://www.daydaycook.com/article/en/details/3031/index.html?">按此了解職業插畫師工千芊的詳細故事</a>
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Ingredients 1
Step 2
Ingredients 2
Step 3
Place garlic, fried onion, ginger, fermented red bean curd, light soy sauce, distilled rice wine, galangal, five-spices powder, star anise, chicken powder and sugar in the food processor and blend int
Step 4
Rub the paste evenly on the chicken and marinade for an hour.
Step 5
Let it air dry for 3 hours.
Step 6
Mix together the glaze ingredients and brush it over the chicken skin.
Step 7
Place the chicken skin side up in the airfryer at 180°C for 20 minutes, flip it over and cook for another 10 minutes.
Step 8
Cut the chicken into small pieces and ready to serve.
Step 9
Soak the black fungus in water until soft.
Step 10
Peel and slice the carrot. Peel the carrot, slice it
Step 11
Remove seeds and slice the yellow and red pepper.
Step 12
Peel and slice the lotus root.
Step 13
Combine kimchi, kimchi juice, Kewpei mayonnaise, parmesan cheese and mix together.
Step 14
In a large mixing bowl, add carrot, lotus root, yellow pepper, red pepper, lettuce, black fungus and the sauce. Mix well and ready to serve.
Ingredients
General Ingredients
喜歡研究自己食譜的職業插畫師工千芊曾在餐廳吃這味南乳燒雞，但外面所吃到的一般是吊燒雞，略嫌太油膩，所以她決定要在家中做出適合自己口味的南乳燒雞扒！自家製時用上無油炸鍋，沒有了油膩口感之餘，更能去除雞身的多餘油份。而伴在旁邊的拌泡菜五色沙律亦非常健康，運用了五色蔬菜的營養理論，含豐富營養價值。南乳燒雞扒味道較重，拌泡菜五色沙律則為這餸加添了一點清新感，是絕配的味道呢！
<a href="http://www.daydaycook.com/article/en/details/3031/index.html?">按此了解職業插畫師工千芊的詳細故事</a>
Step by Step Instructions
Step 1
Ingredients 1
Step 2
Ingredients 2
Step 3
Place garlic, fried onion, ginger, fermented red bean curd, light soy sauce, distilled rice wine, galangal, five-spices powder, star anise, chicken powder and sugar in the food processor and blend int
Step 4
Rub the paste evenly on the chicken and marinade for an hour.
Step 5
Let it air dry for 3 hours.
Step 6
Mix together the glaze ingredients and brush it over the chicken skin.
Step 7
Place the chicken skin side up in the airfryer at 180°C for 20 minutes, flip it over and cook for another 10 minutes.
Step 8
Cut the chicken into small pieces and ready to serve.
Step 9
Soak the black fungus in water until soft.
Step 10
Peel and slice the carrot. Peel the carrot, slice it
Step 11
Remove seeds and slice the yellow and red pepper.
Step 12
Peel and slice the lotus root.
Step 13
Combine kimchi, kimchi juice, Kewpei mayonnaise, parmesan cheese and mix together.
Step 14
In a large mixing bowl, add carrot, lotus root, yellow pepper, red pepper, lettuce, black fungus and the sauce. Mix well and ready to serve.