A picture of Rich and Delicious Chicken Fat (for Salt-Flavored Ramen).

Rich and Delicious Chicken Fat (for Salt-Flavored Ramen)

cookpad.japan @cookpad_jp

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

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)

cookpad.japan @cookpad_jp

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

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

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Ingredients

200 gramsChicken skin

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Steps

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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cookpad.japan @cookpad_jp

on April 28, 2014 02:09

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