How to Make Delicious and Appealing Dried Chicken Using a Convenient Easy Oven Method

How to Make Dried Chicken Using an Oven

• 1

  Prepare and Steam the Chicken Breast

  Wash the chicken breast briefly with water, then soak the chicken breast in 1 liter of diluted saltwater for about 5 – 10 minutes, then remove the chicken breast and place it in a steamer.

  Next, peel the ginger and slice it thinly, clean the stalks of lemongrass, crush them, and cut them into pieces about 2 – 2.5 finger lengths. Wash the kaffir lime leaves and lightly bruise them.

  Then, place a pot on the stove, add 800ml of water, and bring it to a boil over high heat for about 1 minute, then sequentially place a stainless steel pot rack, a stainless steel plate, and a steaming rack into it. Next, layer some lemongrass and ginger, along with the kaffir lime leaves, on the steaming rack, then place the chicken breast on top, adding a bit more lemongrass, kaffir lime leaves, ginger, and remaining lemongrass.

  Cover the pot and steam over medium heat for about 20 minutes, but every 5 minutes, turn the chicken breast over to ensure it cooks evenly and tastes better.

  How to Check if the Chicken Breast is Cooked

  • Method 1: Use a toothpick or chopstick to poke into the chicken breast; if it goes through easily and no juice flows out, the chicken breast is tender and cooked.
  • Method 2: Tear a large piece of chicken and check the inside; if the meat is white and no longer red, and it tears easily, your steamed chicken is cooked!

  Tip: To keep the chicken tender and delicious, let it cool completely before seasoning and tearing it apart.

  

  

  

  
• 2

  Sauté garlic and prepare annatto oil

  First, take the garlic, separate the cloves, peel them, chop them finely, and then put them in a blender, blending on high speed for about 1 minute until the garlic is smooth, then stop.

  Next, place a pan on the stove and add about 3 tablespoons of cooking oil, heating over medium heat until the oil is hot, then add the blended garlic, sautéing on low heat for about 2 minutes until the garlic turns slightly golden, then turn off the heat and use a sieve to remove the sautéed garlic.

  To prepare the annatto oil, add 2 tablespoons of cooking oil to the pan, heat over low heat until the oil is hot, then turn off the heat and add 5g of annatto seeds. Stir well and cover for about 20 seconds to let the seeds release their color, then remove the annatto seeds.

  

  

  

  
• 3

  Make chicken marinade sauce

  After removing the cashew nuts, place a pan on the stove and add 100ml of water for steaming the chicken, 6 tablespoons of sugar, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1/2 teaspoon of turmeric powder, 1/3 teaspoon of curry powder, 1/3 teaspoon of five-spice powder, and 1/2 teaspoon of Korean chili powder.

  Cook on low heat for about 3 minutes until the chicken sauce mixture boils, then turn off the heat, add 1 tablespoon of MSG and 1/2 teaspoon of salt, stir well until the salt and MSG dissolve, and wait for the mixture to cool completely.

  

  

  

  
• 4

  Marinate the chicken

  Once the chicken has cooled, shred it into large bite-sized pieces. Then, add 3 – 4 tablespoons of the chicken marinade sauce to the bowl with the shredded chicken and mix gently to coat the chicken evenly with the sauce, then add 1 teaspoon of seasoning and 1/2 teaspoon of salt.

  Mix well and marinate for about 30 minutes for the chicken to absorb the spices, then add 11 dried chilies and 10 kaffir lime leaves, stirring well.

  

  

  

  
• 5

  Drying chicken

  First, preheat the oven for 20 minutes to heat it up, then place the marinated chicken evenly on a tray.

  Next, place the marinated chicken tray in the second rack of the oven, using a chopstick to create a gap between the oven and the lid, and bake at a temperature of 125 degrees Celsius for 2 hours.

  During the baking time, every 30 minutes, stir the dried chicken once to ensure even drying.

  Tip: To store the dried chicken longer, you should dry it as much as possible!

  

  
• 6

  Final product

  The dried chicken using the dehydrator will have an attractive color and a delicious aroma of lemongrass, lime leaves, and five-spice powder. When eaten, you will feel the spicy taste of chili and the sweet-salty flavor that perfectly complements the chewy and delicious chicken meat, making it incredibly appealing.