On relaxing evenings after work or tiring study, a delicious snack will be favored by many families. Housewives can refer to the delicious crispy fried chicken cartilage that does not take too much time to prepare.
To make fried chicken cartilage, prepare 500g of chicken breast cartilage (white cartilage, still with a little meat), 100g of crispy frying flour (type already seasoned).
The accompanying spices and herbs include 1 chicken egg, 2 cloves of garlic, 1 chili pepper, a few sprigs of scallions and 5-7 lemon leaves. Other basic spices to prepare are seasoning powder, ground pepper and fish sauce. Using just sliced lemon leaves in the final stage will be the secret to help the dish have a characteristic aroma when enjoying.
After buying chicken cartilage, rub salt and minced ginger and wash it off many times. A small tip to make chicken cartilage completely clean is to blanch it briefly in boiling water mixed with a little white wine for about 2 minutes and then take it out to drain thoroughly.
Next, marinate the cartilage with seasoning, ground pepper and fish sauce for about 15 minutes. Before frying, break the chicken egg into the cartilage bowl, mix well and then cover the crispy frying powder on the outside to create the best adhesion.
When cooking, pour oil into the pan so that it is filled with chicken cartilage, bring the oil to a boil thoroughly, then reduce the heat to medium and add the cartilage to fry. Note that you should not add too much chicken cartilage to fry at the same time, causing the dish to be soaked in oil and lose its crispness.
When the crust turns golden brown, increase the heat for about the last 30 seconds to squeeze out excess oil and then take it out onto oil blotting paper.
Finally, use another pan to sauté minced garlic until fragrant, then add fried chicken cartilage with scallions, sliced chili and lemon leaves. Quickly stir-fry over high heat for about 1 minute to allow the flavorings to stick evenly before turning off the heat.
Standard chicken cartilage needs to have a beautiful golden color, rich taste, a crunchy crunchy feeling when chewing and a strong aroma of garlic mixed with lemon leaves. This dish should be enjoyed while still hot, dipped in spicy chili sauce.
