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Chicken Oil
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A picture of Chicken Oil.

Chicken Oil

Angela Mertoyono
Angela Mertoyono @tenshi
In my kitchen!

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Read more

Chicken Oil

Angela Mertoyono
Angela Mertoyono @tenshi
In my kitchen!

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Liquid version of chicken fat. This is handy because you can add it to stir-fry dishes, soup, baked chicken or veggies, etc.

Read more
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Ingredients

150-200 ml
  • 500 grchicken skin
  • 5garlic, peeled and crushed
  • 1/2 tspblack pepper
  • 1 tspsalt
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Steps

  1. 1

    Using low heat, add garlic to a pan. Add chicken skin. Stir occasionally.

  2. 2

    Add black pepper and salt. Stir now and then (I stir every a couple of minutes) until the oil oozes out.

  3. 3

    Wait until the skin is turning brown. You will notice that more oil will appear.

  4. 4

    Strain the oil and keep in a sterilized jar.

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Angela Mertoyono
Angela Mertoyono @tenshi
on July 02, 2017 14:05
In my kitchen!
A full time mom and freelance writer. Sorry, I use Cookpad on my PC so I cannot receive or send chat.
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Keywords

Pepper Chicken Garlic

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