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Salt-Roasted Chicken Cartilage
Rate this recipeSalt-roasted chicken cartilage is loved for its unusual salty, sweet and spicy flavour. It's even better with an ice-cold beer on a sweltering summer day, and it makes a great snack for nibbling at get-togethers and unwinding with friends.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Chicken cartilage
300 g
Mung beans
100 g
Lemongrass
5 stalk
Eggs
1 piece
Glutinous rice
100 g
Tapioca starch
20 g
Ginger
1 piece
Minced shallot and garlic
2 tablespoon
Implementation Steps
01
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.
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.
02
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.
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.
03
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.
04
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.
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.
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Salt-Roasted Chicken Cartilage