Chicken Fat

1. 1

   Heat a wok and stir-fry the chicken skin in medium heat.

2. 2

   Once the skins have cooked through, turn down the heat to the lowest.

3. 3

   Flip the skins occasionally and cook for 20 minutes.

4. 4

   When the skins have browned, add ginger and smashed garlic to the wok and heat for another 10 minutes.

5. 5

   Strain in a strainer.

6. 6

   Use the rendered fat in ramen noodle broth, fried rice, or gyoza!

No additional tips available.