Making Crispy Fried Chicken Cartilage Shaken with Cheese Never Gets Boring
Besides salted fried chicken cartilage or garlic chicken cartilage, try making crispy fried chicken cartilage shaken with cheese. The crispy and delicious flavor of this interesting snack will surely attract you and your family.
Ingredients
- 250g of chicken cartilage
- Cheese powder
- Unsalted crispy frying powder
- 1 chicken egg
- 2 dry onions, 1 ginger
- Coarse salt
- Spices: seasoning powder, fish sauce, MSG, ground pepper
Instructions
Preparation
Massage the chicken cartilage with rock salt and ginger wine to cleanse and remove any unpleasant odors. If ginger wine is not available, you can use white wine and add some fresh crushed ginger. After massaging the chicken cartilage with salt and wine, rinse it thoroughly and let it drain.
Next, marinate the chicken cartilage with the following seasonings:
- 1 teaspoon of seasoning powder
- 1/2 teaspoon of MSG powder
- A pinch of ground pepper
- 1 teaspoon of fish sauce
Add crushed dry onions and ginger to the marinade for extra flavor.
Add the yolk of an egg to the marinade to give the chicken cartilage a rich taste and an appealing color when fried.
Massage the cartilage evenly and let it marinate for about 15-20 minutes.
Frying the chicken cartilage
Before frying, coat the chicken cartilage evenly with batter. Shake off the excess so that a thin layer of batter covers the cartilage.
When the oil starts to heat up, add the chicken cartilage and fry it over medium heat so it cooks slowly from the inside and the outer layer gradually crisps up. The oil should be deep enough to almost cover the chicken cartilage. This will ensure the cartilage is crispy and not soaked in oil.
When the cartilage is cooked, it will slowly rise to the top. At this point, flip it over to continue frying.
When frying breaded food, do not flip it immediately after adding it to the pan. This could cause the batter to peel off and separate from the food.
You can fry the chicken cartilage twice to make it crunchier or if you want to eat it immediately, just fry it until it turns golden and crispy, then remove and drain the oil.
Making crispy fried chicken cartilage with cheese
After the chicken cartilage has drained some of the oil, put it in a container with a lid or a bowl with a lid, then sprinkle a layer of cheese powder on top. You only need a thin layer as the cheese powder is already salty. Then cover the container and shake it so the cheese powder evenly covers the chicken cartilage.
The cheese-coated chicken cartilage is fragrant, golden, and crunchy. The cheese powder on the outside creates a salty taste that's just right. You can serve it with chili sauce or ketchup for a more savory taste.
I wish you success in making this delicious dish!
