Unbeatable Secret to Delicious Fried Chicken Cartilage with Salt
Fried chicken cartilage with salt is crispy, golden, richly flavored and aromatic. In particular, the salt-frying powder recipe that Cookbeo shares in this article will give you more confidence when making other attractive salt-fried dishes like fried chicken with salt, fried duck with salt, fried frog with salt...
Ingredients
- 950g chicken cartilage
- 5 lemongrass stalks, 1 ginger, 4 dry onions, 6 garlic cloves
- 1 chili, 3-4 lime leaves
- Non-salt crispy frying powder
- Lion powder (if available)
- 3 egg yolks
- Spices: seasoning powder, fish sauce, MSG, ground pepper, chili powder
Ingredient Notes
- To make fried chicken cartilage with salt, you can use chicken breast cartilage as in this article or chicken knee cartilage. The way to make and preliminary process chicken knee cartilage with salt can be found here.
- You can buy salt frying powder outside or make it at home. Making salt frying powder is not difficult, combining familiar and easy-to-find ingredients, so you can make it yourself and actively prepare many other attractive salt-frying dishes, for a delicious and balanced taste no less than outside restaurants.
Instructions
Preparation
Mix the chicken cartilage with rock salt and ginger wine (or white wine + crushed fresh ginger) to clean and remove any unpleasant odors. Then wash it thoroughly and drain the water.
Pound the ginger, dried onions, and garlic into rough pieces to marinate with the chicken cartilage.
Peel off the old layer from the lemongrass stalk, wash it thoroughly, and cut it diagonally.
Cut lime leaves into small threads. Cut half of the horn chillies diagonally and cut the other half into threads.
Marinating the Chicken Cartilage
For 950g of chicken cartilage, marinate with:
- 1/4 tablespoon of flavoring powder
- 1/3 tablespoon of MSG
- 1/3 tablespoon of ground pepper
- 1/3 tablespoon of chili powder if you can handle spicy food
- 1 tablespoon of fish sauce
- 3 egg yolks
Mix thoroughly and let the chicken cartilage absorb the seasoning for about 15 minutes.
Making Roasted Salt Powder
Cookbeo's roasted salt powder is made from ingredients like glutinous rice, mung beans, rock salt, peppercorns, dried baby shrimps, and instant porridge powder. These ingredients are roasted until they become aromatic, then finely ground and mixed together. The resulting roasted salt powder has a slightly salty taste, with the aroma and richness of pepper, mung beans, and dried baby shrimp.
For detailed quantities of spices and specific instructions, please refer here.
Frying the Chicken Cartilage
Pour cooking oil into the pan, enough to fully submerge the chicken cartilage. Frying with a lot of oil makes the chicken cartilage cook faster, become crispy, and less oily.
First, add the diagonally cut lemongrass into the pan and fry over medium heat. When the lemongrass turns golden brown, remove it and let it drain, then turn off the stove.
Before frying the chicken cartilage, coat it with 150g of crispy frying powder. Shake and toss to ensure the powder evenly coats the chicken. If you have lion's mane mushroom powder, add a little bit to enhance the flavor of the fried chicken cartilage.
Turn the stove back on, keep it at medium heat, and add the chicken cartilage to fry.
Once the chicken cartilage is cooked, it will float to the top. At this point, you should flip it over to fry until golden brown. Flipping too early will cause the outer layer of powder not to stick to the cartilage, resulting in a loose coating.
You can fry the chicken cartilage twice for extra crispiness. Or if you want to eat immediately, you can fry it once. Fry until the chicken cartilage turns a satisfying golden brown color and the outer layer is hard, then remove and let it drain.
Making Salted Fried Chicken Cartilage
Once the fried chicken cartilage has drained most of the oil, put it in a bowl or container. For the given amount of cartilage, use about 2 tablespoons of roasted salt powder, sprinkle and coat evenly over the chicken cartilage. Shake and toss to evenly coat the chicken cartilage with the roasted salt powder.
After coating with the roasted salt powder, add the fried lemongrass, shake and mix well, then serve on a plate. Sprinkle horn chillies and lime leaves on top. Enjoy while it's hot, dip it in tomato sauce or chili sauce if you want a stronger flavor.
This salted fried chicken cartilage recipe results in a dish that is extremely appetizing, visually appealing, and every bit as good as what you get in restaurants. The chicken cartilage is golden brown, crispy, and wonderfully aromatic. The roasted salt powder has a balanced flavor and is richly savory. This dish can serve as a main course, a snack, or a pairing with alcohol and is always delicious.
Good luck with making this salted fried chicken cartilage dish!
