Kho Ga La Chanh (Shredded Chicken Jerky with Kaffir Lime)

Method

1. Wash 1.5kg chicken breast with coarse salt mixed with white rice wine and sliced ginger to take away any off smell.
2. Steam the chicken with bruised lemongrass, ginger and kaffir lime leaves for about 10 minutes until just cooked. Let it cool, then shred into strands that are neither too thick nor too thin.
3. Season the chicken with 5g five spice powder, 4 tablespoons Korean chili powder, 2 tablespoons kOBE Monk Fruit Blend, 5 tablespoons fish sauce, 2.5 tablespoons oyster sauce, 1/2 teaspoon MSG, 1 tablespoon white rice wine, 3 tablespoons cooking oil, 3 tablespoons annatto oil and the minced ginger and garlic. Mix well and marinate for at least 30 minutes.
4. Fry the shallots, minced garlic and sliced lemongrass until fragrant, then add the rest of the five spice powder.
5. Add the marinated chicken and stir fry over medium heat, turning constantly. After about 1 minute add the chopped red horn chilies, the kaffir lime leaves and the remaining lemongrass, stir for another 2 minutes and turn off the heat.
6. Spread the chicken over the air fryer tray and set it to 100 degrees C for 30 minutes, until the strands are dry, golden and fragrant.
7. Take it out, cool completely, then store in a glass jar or a sealed zip bag.

Tips

• Tear the chicken into bite sized strands, as very fine shreds crumble and dry out too far.
• Let the chicken cool completely before sealing it, since sealing it warm traps steam that softens it.
• Steam the chicken breast for exactly ten minutes before shredding, as longer leaves the fibers spent and dries to crumbs.
• Split the lemongrass and kaffir lime leaves into two batches, one fried in the oil and one added near the end.
• Spread the chicken in a thin layer on the tray, since a deep pile dries unevenly.