INGREDIENTS: 

800g Veg Plain Chicken

1 cup Plain yogurt

1 spoon Lemon juice

1 tbsp Mixed spices

1 tbsp Black pepper

1 tbsp Cayenne pepper

2 tbsp Ground cumin

1 tbsp Ground ginger

2 tbsp Salt

1 tbsp Smoked paprika

1 spoon Thai chili paste

 

METHOD:

  1. Fill the bowl with all the ingredients, and mix together;
  2. Pour the above mixture in the Vacuum Seal Bag. (Make sure all the sauces evenly stick on the plain chicken, and also vacuum conditions.)
  3. Put into the fridge for 12-24 hours, flip the bag regularly every certain period of time.
  4. Preheat the oven to 200˚C, and bake the plain chicken for 8 minutes and serve. 

   Hiang Kee Veg Plain Chicken

 

 

材料:

白素雞 800

原味乳酪 1

泰式辣椒醬 1湯匙

新鮮檸檬汁 1湯匙

2茶匙

綜合香料 1茶匙

黑胡椒 1茶匙

紅椒粉 1茶匙 (又名辣椒粉, Cayenne pepper)

小茴香粉 2茶匙 (又名孜然芹粉)

薑粉 1茶匙

紅椒粉 1茶匙 (又名辣椒粉, Smoked paprika)

 

做法:

  1. 將以上材料放碗中攪拌至均勻;
  2. 用密實袋將白素雞及醬汁袋起 (確保每塊素雞表面沾上醬汁,並排出袋內空氣,以確保真空狀態)
  3. 放雪櫃12-24小時,間中把密實袋翻動;
  4. 預熱焗爐200˚C,放入爐內焗8分鐘即可。

 

  香記白素雞