Crispy Chicken Skin Stir-Fry with Spicy Bird’s Eye Chilies

Oseng Kulit Ayam Cabe Gendot

Ingredients:

• 200 grams chicken skin, cleaned and cut into small pieces
• Himsalt, to taste
• 1 tablespoon Tropicana Slim sweet soy sauce
• For the spice mix:
  • 4 cloves garlic, thinly sliced
  • 6 shallots, thinly sliced
  • 4 pieces cabe gendot (bird’s eye chilies), sliced diagonally

Instructions:

1. Prepare the Chicken Skin:

   • Heat a pan over medium heat and add the chicken skin without any oil. Sauté the chicken skin until its fat renders out and it becomes slightly crispy. Remove from the pan and set aside.

2. Cook the Spice Mix:

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   • In the same pan, use the rendered chicken fat to sauté the sliced garlic, shallots, and bird’s eye chilies until they become fragrant and the shallots are translucent.

3. Combine Ingredients:

   • Return the crispy chicken skin to the pan with the sautéed spices. Stir well to combine and ensure the chicken skin is evenly coated with the spices.

4. Season and Adjust Flavor:

   • Add Himsalt and the Tropicana Slim sweet soy sauce to the pan. Mix thoroughly and adjust the seasoning to taste.

5. Finish and Serve:

   • Once all ingredients are well combined and heated through, remove from the heat. Serve immediately.

6. Enjoy:

   • Enjoy this flavorful Oseng Kulit Ayam Cabe Gendot as a delicious accompaniment to your meal.

Happy cooking! 🙏🙏