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With a simple recipe, crispy and fragrant salted chicken cartilage is not only a perfect main dish paired with hot rice but also a fun and tasty snack.
Chicken is a common and familiar ingredient that often graces the family table. Chicken dishes like steamed chicken with lemongrass, fried chicken, and ginger chicken stew always hold considerable appeal, and crispy chicken cartilage is no exception. With readily available ingredients and simple preparation, crispy chicken cartilage is a delightful choice whenever you want to add variety to your family meals.
Ingredients for making crispy chicken cartilage:
(Serves 4)
- Chicken Cartilage: 500 grams
- Chicken Eggs: 2 eggs
- Sticky Rice: 50 grams
- Peeled Mung Beans: 50 grams
- Lemongrass: 3 stalks
- White Salt, Seasoning Powder, Cornstarch
Instructions for Making Crispy Chicken Cartilage:
Step 1: Prepare Ingredients
- Soak sticky rice and mung beans in water for about 2 hours, then drain well.
- Clean the chicken cartilage thoroughly, blanch briefly in boiling water, then remove and drain.
- Trim off the outer tough layers of lemongrass, wash thoroughly, and finely chop.
Step 2: Prepare Salted Crust
- Pour sticky rice and mung beans into a hot pan, roast until golden brown, then add about 1 tablespoon of salt, stir well, and turn off the heat.
- Once the roasted mung beans and rice have cooled, transfer the mixture to a grinder to make the salted crust. Make sure to grind it finely and thoroughly for delicious crispy chicken cartilage.
Step 3: Fry Chicken Cartilage
- Beat eggs in a large bowl, add ½ teaspoon of seasoning powder, ½ teaspoon of cornstarch, stir well until dissolved. Dip chicken cartilage into the egg mixture to create a thin coating on the outside.
- Pour 3 tablespoons of cooking oil into another pan, place the chicken cartilage pieces one by one to fry until golden on all sides, then remove and place on paper towels to absorb excess oil.
- Pour out excess cooking oil from the pan, leaving only a little, then add finely chopped lemongrass and stir well. Once the lemongrass turns golden, transfer it to a bowl.
Step 4: Complete
Heat a medium-sized pan with salt over medium heat, add the chicken cartilage and stir until dry. Then add the roasted salt and stir evenly to coat the chicken cartilage. Add lemongrass to the pan for about 2 minutes, then turn off the heat.
Arrange the chicken cartilage on a plate and enjoy with hot rice or as a standalone dish. The golden crispy chicken cartilage, each piece wrapped in a layer of fine white roasted salt.
Crispy, flavorful chicken cartilage with a fragrant aroma of lemongrass, one bite will make you want more. Salt-roasted chicken cartilage can be a main dish or a delightful snack. On cool days, making this dish will surely be a hit with everyone, especially for those who enjoy casual drinking sessions. Wishing you success, ladies!
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Compiled by Thanh Mai - PasGo.vn
