Try something different with rich and delicious Chicken Cartilage with Burnt Garlic
The Chicken Cartilage with Burnt Garlic attracts food lovers with its strong flavor, the fried cartilage has a beautiful golden brown color, crispy, and not dry at all. The combination of aromatic and creamy garlic makes this fried dish even more appealing.
Ingredients
- 350g chicken cartilage
- 4 bulbs of garlic ~ 30-35 cloves
- 2-3 onions
- Crispy batter
- Vegetable butter
- 1 chicken egg
- 2 lime leaves
- Salt, ginger wine
- Seasoning: Fish sauce, flavor enhancer, MSG, ground pepper
Ingredient Notes
There are usually two types of chicken cartilage sold in the market: breast and knee cartilage. While the breast cartilage is crispy, it can easily dry out if not cooked properly. The knee cartilage is harder but tastier.
Breast cartilage
Knee cartilage
You can buy chicken cartilage at the market, supermarket, or specialized stores for agricultural products, food... with a price of about 150,000 VND/kg.
Instructions
Chicken Cartilage Preparation
Massage the chicken cartilage with coarse salt, white alcohol or ginger alcohol to clean and remove any unpleasant smell, then rinse thoroughly.
Once the cartilage is dry, marinate it with:
- 1/2 tablespoon of fish sauce
- 1 teaspoon of seasoning powder
- 1/2 teaspoon of MSG
- 1/3 teaspoon of ground pepper
- 1 egg yolk for added richness
Preparing Other Ingredients
Peel and crush the dried onions.
Peel the garlic and divide it into 2 parts. Crush 4-5 cloves lightly to release the oils. This garlic will be fried with the cartilage, so don't chop it too finely. This way, the garlic will remain crispy and won't burn. Add this garlic and the dried onions to the cartilage marinade for extra flavor.
Crush and finely chop the remaining garlic to make fried garlic.
Thinly slice some kaffir lime leaves.
Frying Garlic
Pour a generous amount of cooking oil into a pan. Since this oil will be used to fry the cartilage, make sure there is enough to submerge the pieces.
Add the garlic to the cold oil, then turn on medium heat to fry. When the garlic is cooked, it will float to the top. At this point, gently stir to ensure even coloring. Especially stir the edges of the pan where the garlic oil tends to collect and can easily burn.
Fry until the garlic turns a light golden color, then remove and drain on a paper towel. Avoid over-frying the garlic, as it continues to cook in the residual heat and can easily burn, resulting in a bitter taste. This is an important note when making fried garlic.
Making Garlic Fried Chicken Cartilage
Before frying the cartilage, coat it evenly with a layer of crispy frying powder. If you have lion powder, add a little to enhance the aroma and give a more appealing golden color.
When the oil is slightly hot, add the cartilage to fry. Fry on medium heat until the cartilage turns a beautiful golden color, then remove and drain on a paper towel.
Unlike frying spring rolls, egg rolls, or fried chicken, you don't need to wait for the oil to be very hot before adding the cartilage. Just slightly hot oil is enough. If you add the cartilage to very hot oil, the outer skin can burn and darken, resulting in a dried, less sweet cartilage.
Next, add about 1 tablespoon of the oil used to fry the cartilage and 3 tablespoons of vegetable butter to a pan. Turn on low heat just enough to melt the butter.
When the butter has melted, add the fried cartilage. Increase the heat slightly. Toss the cartilage to evenly coat it with butter, enhancing the dish's flavor. Once the cartilage is evenly coated with butter, add half of the fried garlic, toss everything together, and turn off the heat.
Transfer the cartilage to a plate, and sprinkle the remaining fried garlic and thinly sliced kaffir lime leaves on top.
The garlic roasted chicken cartilage is incredibly aromatic. The cartilage is golden, crispy, and rich. It's best enjoyed hot, dipped in chili or tomato sauce, with a bit of fried garlic and herbs, and cucumber. This delicious dish can be served as a main dish or a snack, and is always a crowd pleaser.
