Rich and Delicious Chicken Fat (for Salt-Flavored Ramen)
I wanted to make light salt-flavured ramen using chicken stock, so I made chicken fat. Putting this oil into ramen soup adds more flavour.
I just stir-fried the chicken skin and lots of fat came out. It surprised me.
I recommend using a non-stick frying pan. I used an iron frying pan first, but it burned the chicken skin a lot, so I changed it to the non-stick one. Recipe by Masaomasao
Rich and Delicious Chicken Fat (for Salt-Flavored Ramen)
I wanted to make light salt-flavured ramen using chicken stock, so I made chicken fat. Putting this oil into ramen soup adds more flavour.
I just stir-fried the chicken skin and lots of fat came out. It surprised me.
I recommend using a non-stick frying pan. I used an iron frying pan first, but it burned the chicken skin a lot, so I changed it to the non-stick one. Recipe by Masaomasao
Open in Cookpad AppSteps
- 1
Cut the chicken skin into small pieces.
- 2
Heat a frying pan over low heat, and stir-fry the chicken skin.
- 3
When the fat starts to come out, transfer into a bottle. I transferred it once every 10 minutes.
- 4
When the fat in the bottle starts to turn brown, it's done!
- 5
Sprinkle salt onto the crispy chicken skin to make it a delicious drinking appetizer.
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