Ingredients
- ***INGREDIENTS FOR CHILLI TOFU CRUMBLE:
- ½ block firm tofu, pressed well
- 1 tbsp olive oil
- ½ tsp Yeo’s Pure Sesame Oil
- ½ tbsp cornflour
- ½ tsp garlic powder
- ½ tbsp Lee Kum Kee salt-reduced Soy Sauce
- ½ tsp chilli powder
- ***INGREDIENTS FOR POTATO NESTS:
- 2 large potatoes, scrubbed, unpeeled (600g)
- 2 tsp sea salt
- 1 tsp ground black pepper
- 4 tbsp cornflour
- 2 tbsp olive oil
- ***INGREDIENTS FOR CHICKEN STIRFRY:
- *For Chicken Marinade:
- 4 skinless chicken thigh fillets, cut into 2cm chunks (500-600g)
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp Lee Kum Kee salt-reduced Soy Sauce
- 1 tbsp Chinese rice wine
- ¼ tsp white pepper
- 2 tbsp cornflour
- *For Spicy Sichuan Sauce:
- 3 cloves garlic, grated (20g)
- 2 tsp minced ginger
- 1 tbsp Chinese rice wine
- 1½ tsp Sichuan peppercorns, measured then ground in mortar and pestle
- 10 dried red chillies (5 long, 5 short) 5 chopped, 5 left whole
- 1 tbsp Lee Kum Kee Chilli Bean Sauce
- 1 tbsp sugar
- 1 tbsp sunflower oil
- 1 tbsp Yeo’s Pure Sesame Oil
- *For Stirfry Vegetables:
- 3 spring onions, cut in 4 cm lengths(40g)
- 60g red capsicum, cut in chunks
- 60g yellow capsicum, cut in chunks
- 60g snow peas, trimmed, string removed
- 50 g cashews, toasted in airfryer at 180°C for 3 minutes until golden
- Chopped spring onions, to garnish
Method
- First mix all the Chicken Marinade ingredients and the chicken together. Marinate covered in fridge for 1-3 hours.
- Meanwhile make the Chilli Tofu Crumble. Using a coarse grater, grate the tofu. Mix gently with remaining ingredients. Place baking paper in airfryer basket. Spread tofu out on baking paper. Airfry 180°C for 13-15 minutes until lightly golden brown (do not overcook or it will become bitter). Set aside to cool and crisp up.
- Next make the Potato Nests. Using a spiraliser, spiralise the potatoes. Cut strands into approximately 20cm lengths. Soak in water for 30 minutes. Then rinse well, spin dry and pat well with paper towels. Place strands in ziplock bag with salt, pepper, oil and cornflour. Toss well.
- Grease 12cm springform cake tin, place it on a piece of aluminium foil large enough to reach over the top of the cake tin. Arrange coated potato strands a few at a time around the bottom and sides of the cake time. Place a small well-greased 8cm ovenproof bowl in centre of cake tin. Wrap foil up and over the edges of the tin, covering the potatoes on the sides (these cook quicker and you don’t want them to burn!)
- Airfry 180°C for 5 minutes. Open foil, remove small bowl. Keep foil open, but leave it under the cake tin. Increase heat to 200°C, airfry 10-15 minutes until golden brown (depends on the amount of potato). Cover edges with foil if they brown too quickly. Allow to cool and firm up before gently removing from tin. Set aside. (make 1-2 at a time and repeat until you have enough for your diners).
- Once the chicken has marinated, spray airfryer basket. Stir chicken, then place half of the chicken in basket, spray lightly with oil. Airfry 190°C for 7 minutes, turning chicken over with tongs halfway through. Set aside and keep warm. Repeat with remaining chicken. Add to first batch. Set aside and keep warm.
- Place Spicy Sichuan Sauce ingredients into lightly oiled metal cake tin or similar. Airfry 170°C for 5 minutes, stirring halfway through. Add cooked chicken, Stirfry Vegetables ingredients, stir gently through Sauce. Airfry 170°C for 6 minutes, stirring halfway through, until chicken is cooked through and vegetables have softened but are still crunchy. Carefully remove pan from basket, set aside.
- Reheat potato nests for 1 minute at 200°C.
- To serve, fill nests with chicken mixture, top with Tofu Crumble and scatter over chopped spring onions.
Product used in recipe
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Dark Soy Sauce
- Lee Kum Kee - Salt Reduced Soy Sauce
- Lee Kum Kee - Chilli Bean Sauce
