Air-Fried Roasted Chicken serve with rice. (4pax)
Roasted Chicken Rice is one of my all time favourite hawker food. So, decided to attempt to make a healthier version.
Ingredient (roast chicken) 1. Chicken drumstick complete with thigh- 4pcs 2. Sea salt - 1tbsp 3. Cooking wine - 2 cap full 4. 5 Spice powder - 0.5 tsp 5. Pepper - 0.25 tsp 6. Dark soy sauce - 0.5 tbsp
Ingredient ( rice) 1. Garlic - 6 cloves (peeled skin) 2. Red onions (shallot) - 7 bulb (peeled skin) 3. Ginger - 10 slices 4. Salt - 2 tsp 5. Leftover oil from roasting chicken 6. All-in-one seasoning powder(optional) - 1tsp 7. Rice grains - 3 cups 8. Water - 3cups 9. Pandan Leaves - 2 leaves ( knotted)
Preparation (chicken) 1. Rub 1 tbsp of salt sea onto the chicken drumsticks and left it in fridge for 1 hours.
2. Add in 0.5 tsp of 5 Spice Powder, 0.25 tsp of pepper, 2 cap full of cooking wine and rub it evenly on the chicken. Keep it covered in fridge for another 2 hrs with the skin facing downwards.
3. Remove the cover and continue to keep in fridge for another 2 to 3 hrs with the skin facing upwards so that will dry up slightly to give u a crispy finish when air-fried.
4. 5 mins before Air Frying, add in 0.5 tbsp of dark soy sauce and rub it evenly on the drumsticks to give you a nice colouring after Air Fry.
Preparation (chicken rice) 1. Blend the garlic, red onion and ginger in a blender. If you do not have a blender like me, pound them into fine paste.
2. Wash the desired amount of rice, drain it and set aside.
The Dish (roast chicken) 1. Pre-heat Air Fryer @ 180 degree for 5mins.
2. Add in 2 drumsticks (first batch) into the tray with skin facing upwards. Set the temp to 180degree and timer to 10mins and place the tray in.
3. Once timer sounded, pull out the tray and turn the chicken around and continue to air fry at the same temp and timing.
4. Once done, turn the chicken around to check the colour. If you deem that the colour can be darker, place the tray back and air fry for another 2 to 3mins.
5. Continue with 2nd batch. Once done with 2nd batch, pour out the chicken oil at the bottom of the tray and set it aside.
6. Allow the chicken to be air cool before chopping it. The air cooling with allow the skin to soften a bit and turn slightly chewy which will not tear into bits easily.
The Dish ( Chicken Rice) 1. Heat wok with medium heat and pour in the chicken oil together with another tbsp of cooking oil to heat it slightly and add in the mixture of garlic, red onion and ginger.
2. Saute the mixture till fragrance and add in the washed rice grains. Stir fry it continuously until you realise that the rice grains starts to stick slightly to the wok. Upon seeing that, off heat and transfer it into a rice cooker.
3. Add in the same amount of water into the cooker as the rice. Add in the salt and seasoning powder (optional) and pandan leave. Allow it to be cooked in the cooker. Water and Rice ratio is 1 : 1.
4. Once rice is cooked, loosen the rice and cover it up for another 10 mins before serving.
Serve your roasted chicken with slice cucumber and some premix soy sauce.
Skined the cucumber, cut it into 4 quadrants, remove the seeds and do diagonal cuts to achieve hawker style. I am too lazy to do the chilli myself, so I uses those canned chilli.
Premixed soy sauce, light soy sauce 1tbsp, cooking wine 1 cap full, sugar 2 tsp, sesame oil 2 tsp. Mixed well till sugar melts. Sprinkle onto the chicken when served.
Hope these are useful.
Happy cooking and Bon Appetit!
