Air Fryer Recipe - Lemongrass Chicken Wings

I love air frying my chicken wings because the skin always turned out crispy and the meat tender and juicy. I don't know how the hot air circulating in the machine did this but this beats deep frying chicken wings anytime, in my own opinion that is. 

Drawing inspiration from some nice Thai food I had a week ago, I decided to experiment using some common ingredients found in Thai cuisine - lemongrass and fish sauce. I was pleasantly surprised by the results given the little ingredients this dish requires! The hubs loved it so much that he requested that I marinate a kilogram of these in the fridge so that he can air fry it himself whenever he wants. 

Serves 2, or 3 

Ingredients:

6                       chicken wings 

3 stalks             lemon grass

3 cloves            garlic

2 tablespoon     fish sauce

1 tablespoon     honey 

                         ground white pepper 

Method: 

- Remove the outer skin of the lemongrass. Bruise it using the back of a knife or a pestle. Chop the lemongrass and garlic roughly. 

- Place all ingredients together in a ziplock bag and marinate overnight. 

- Take the chicken wings out from the bag, removing any excess aromatics that may be stuck on it. 

- Air fry for 15 - 20 minutes at 160 degree celsius, turning the wings once half way. 

- Serve with some Thai chilli sauce, if preferred. 

Thai Steamed Fish with Lime Garlic Chilli

This dish can easily be summed up by three words: Easy, healthy and uberlicious. All you need to do is to steam a fresh white pomfret and pour the rest of the ingredients over. Seriously. This just can't get any easier or tastier.

Ingredients:

1                      medium white pomfret, cleaned and gutted
2                      lime (1 sliced thinly and the other juiced)
4                      chilli padi, sliced
4 cloves           garlic, minced
1/2 cup            chicken stock or hot water with 1/4 bouillion cube
2 tablespoons   fish sauce
1 bunch            coriander leaves, roughly chopped

Method:

Place the sliced lime in the gut and on top of the fish. Steamed on boiling water on high heat for 10 - 13 minutes or until the fish's eyes are white and fully popped out.

Mix 1/2 cup of chicken stock, 2 tablespoons of fish sauce, chopped chilli padi, minced garlic and juice of 1 lime together.

When the fish is ready from steaming, pour the prepared sauce mixture over and garnish with coriander leaves. Serve with a bowl of steamed white rice.

Thai Green Curry

Curry doesn't necessarily needs tons of time or pounding of spices. One method I realise that simplifies the entire process is the usage of a ready made curry paste. I know some of you may argue the authenticity or the lack of taste for it but I promise you that it is worth a try especially if you have a craving for it but with very little time to spare. Having said that, I still chose to cook chicken curry the traditional way though. This green curry, is really just an exception.

Serves 2
Ingredients:

2                      chicken thigh, skinless and cut into smaller pieces
1 tablespoon     Thai green curry paste
200ml               coconut milk
2 stalks             scallion, chopped
1 tablespoon     vegetable oil
400ml               chicken stock or 1 piece of chicken boullion cube with water
1/2 cup             frozen green peas
1 bunch            french beans, cut into 2 inches long
2 stalk              chilli (chilli padi if you prefer it spicier)

Method:

Heat a pot with 1 tablespoon of vegetable oil. Add in the chopped scallions and stir fry for a minute. Add in 1 tablespoon of Thai green curry paste and fry for another minute, taking note not to burn them.

Stir in the chicken thigh pieces and cook for another 2 minutes. Pour in the coconut milk, chicken stock and bring to boil.

Mix in all the prepared vegetables including the chilli and cook for another 5 minutes or until the chicken is fully cooked. Serve with a bowl of steamed rice.