Salt-Roasted Chicken Cartilage

Rinse the glutinous rice and mung beans and soak in water for about 3 hours until soft, then rinse and drain.

Toast the rice and beans in a hot pan, stirring constantly, for about 15 minutes, then turn off the heat. Once completely cool, grind the mixture finely in a grinder.

Rinse the chicken cartilage and drain.

Bring a pot of water to the boil and add the crushed ginger and 1 teaspoon salt. Add the cartilage and simmer over low heat for about 15 minutes until cooked, then lift out into a bowl.

Add 1 teaspoon salt, 1 tablespoon sugar, the tapioca starch, ground pepper and 1 egg to the cooked cartilage and toss well. Marinate for about 20 minutes to absorb the seasoning.

Trim the root end and outer layers of the lemongrass, wash off any dust and shred finely.

Heat a pan and add 200 ml cooking oil. When the oil is very hot, fry the lemongrass until golden and fragrant, then lift out. Next, fry the cartilage until golden and crispy and transfer to another plate.

Fry the minced shallot and garlic in a little oil until fragrant, add the crispy cartilage, the ground rice and mung bean mixture and 2 teaspoons salt, and toss for 2 minutes, then turn off the heat.
Transfer the salt-roasted cartilage to a plate, toss with the fried lemongrass and enjoy.