Chicken Oil (for Chicken Noodles)
Ingredients:
- 1/2 chicken skin and fat
- 200 ml vegetable oil
- 4 cloves garlic, crushed
- 1/2 tablespoon whole coriander seeds (or ground coriander)
- 2 cm fresh ginger (or ground ginger)
- 1 cm fresh turmeric (or ground turmeric)
Instructions:
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Prepare the Chicken Skin and Fat:
- Thoroughly wash the chicken skin and fat to remove any impurities. Pat dry with paper towels.
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Crush the Spices:
- Crush the garlic cloves and the whole coriander seeds. If using ground spices, measure them out as specified.
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Cook the Chicken Skin and Fat:
- In a saucepan, heat the vegetable oil over low heat. Add the chicken skin and fat to the pan.
- Cook slowly over low heat to allow the fat to render out and the skin to become crispy. Stir occasionally to ensure even cooking.
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Add the Spices:
- Once the chicken skin and fat are nearly crispy, add the crushed garlic, ground coriander, ground ginger, and ground turmeric.
- Continue to cook until the skin is golden brown and crispy, and the spices are fragrant.
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Strain and Store:
- Remove the crispy chicken skin and fat from the oil using a slotted spoon and set aside. The remaining oil should be strained through a fine mesh sieve or cheesecloth to remove any solid bits.
- Transfer the strained oil to an airtight container and store in a cool, dark place.
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Enjoy the Crispy Bits:
- The crispy chicken skin and fat pieces can be enjoyed as a crunchy snack or used as a garnish.
Note: This flavored chicken oil is perfect for adding richness and depth to chicken noodle dishes or any recipe that could benefit from a touch of savory chicken flavor.
