Homemade Chicken Powder . 自家製天然雞粉

Homemade Chicken Powder 

 自家製天然雞粉

Making chicken powder at home is easy as long as you got a great blender or food processor, an oven or a food dehydrator. There are many ways to get the job done and I used the simplest and fastest method here.  And I believe the chicken aroma comes out better over medium temperature roasting. 

Let's do it together. This homemade chicken powder could be done from scratch within an hour. No further dehydrating needed. It's very simple and easy.

在家自製雞粉很容易，只要家中配備上好的攪拌機或打粉机，或是食品處理器，再有一部烤箱或食品脫水機，製作上完全没有麻煩。 其實自家製雞粉也有很多方法，而我就用最簡單和最快捷的方法，這和一般做法不太一樣。 我總覺得雞肉要用中温烤過香氣才能釋放，更適合自己口味。

來，你也來做吧！這雞粉製造過程不超過一小時，烤好略涼就可打粉，完全不用再低温風乾，簡單方便。

Homemade Chicken Powder 

Ingredients:

Chilled Chicken fillet  300g

Sea Salt, grinded   1.5 tbsp

White Pepper Powder  1/4 tsp

Ginger powder   1/2 tsp

Garlic powder    1-1/2 tsp

Tumeric    1 tsp (optional)

Lime leaf, veins removed  grinded  1 pc (optional)

Method:

1. Preheat oven at 170°C

2. Clean chicken fillets and take away the white tendons, use

food processor to grind it till minced like

3. Use food processor to grind all the dry seasonings till fine

4. Mix the minced chicken with the seasonings

5. Lay the chicken onto a parchment paper and Pat it flat like a sheet, any shape is fine

6. Bake at 170°C for 10 minutes, reduce to 160°C and bake for another 10 minutes, lower down temperature to 150°C and bake for another 20 minutes or till dry

7. Let cool for 10 minutes. Grind it using food processor till small particles or powder like to your desire

8. Keep it into an air-tight jar when it's completely cool.

Cooking Tips:

1. I use Thermomix for all the grinding and blending job

2. I add in Sea salt and tumeric for flavoring and as natural preservatives. As long as the chicken powder is kept dry, it will stay good for 6 months.

3. All the seasonings are optional, you could adjust it to your desire 

 自家製天然雞粉

材料： 
冰鮮雞柳  300g

磨碎的海鹽  1-1/2 tbsp

白胡椒粉 1/4 tsp

生薑粉 1/2 tsp

大蒜粉 1-1/2 tsp

薑黃 1 tsp（隨意）

檸檬葉，去葉脈  磨碎  1 pc（隨意）

做法：

1.將烤箱預熱至170°C

2.清潔雞柳，去掉白筋，使用

食物加工機將其磨碎直到像

3.使用食物處理器將所有乾燥的調味料磨碎至細末

4.將切碎的雞肉與調味料混合

5.將雞肉放在羊皮紙上，輕輕拍打成薄片，任何形狀都可以

6.在170°C下烘烤10分鐘，降温至160°C 烘烤10分鐘，再降温至150°C烘烤20分鐘或直到干燥

7. 取出冷卻10分鐘。 使用食物處理器將其研磨至小顆裝或粉末裝

8. 待其完全冷卻後，將其放入密封罐中保存。

提示：

1.我使用Thermomix完成所有研磨和混合工作

2.我添加海鹽和薑黃作為調味及用作天然防腐。 只要雞粉保持乾燥，它可保持良好狀態 6個月。

3. 所有調味料都可隨口味加減