The simplest way to cook chicken skin

I believe that many of my friends don’t like to eat chicken skin, mainly because chicken skin is too greasy and tastes bad, so chicken skin is often discarded by us. However, for those who know how to cook chicken skin, it is a good ingredient, because chicken skin can be used to make many kinds of delicious food, and the taste is better than chicken. There are many ways to cook chicken skin. Here we will introduce some of the simplest ways to cook chicken skin so that you don’t have to waste ingredients next time.

How to cook Houttuynia cordata

1. Remove the sweat stains, fine hair and oil tendons from the chicken skin, wash it clean, blanch it in boiling water and remove it from the chicken.

2. Put it in cold water to cool and trim it neatly.

3. Put the Houttuynia cordata in it, wrap it into a roll, and cut it into 5 cm long strips for later use.

4. Mix chili oil and other ingredients into spicy sauce.

5. Place the chicken skin rolls neatly on a plate, pour the spicy sauce on them and sprinkle with chopped green onions. This dish contains nutrients such as protein, fat, vitamins, and minerals.

How to make braised sauce bento

1. Because we need to achieve a quick victory. So removing the chicken skin is a good choice. First, it is easier to color. The chicken skin in the quick-cooking method is not fried thoroughly or cooked through to release the oil. I don't like the taste. It's better to remove it. The chicken skin can produce a little bit of oil. This little bit of oil is enough to moisten the bottom of the pan.

2. Remove the skin from the chicken wings, wash them and marinate them with cooking wine.

3. When marinating, you can fry pork intestines and chicken skin together. Fry until browned on the outside and cooked through on the inside. Discard the chicken skin.

How to make fried chicken skin with clams:

1. Use a knife to cut the cooked chicken skin into diagonal slices of the same size as the clam meat;

2. Wash the chives and cut into 3 cm long segments;

3. Wash the clams, blanch them in boiling water until the shells open, then remove them and peel off the shells;

4. Rinse the meat with the original soup, clean the sand, squeeze out the water and set aside;

5. Take a small bowl, add Shaoxing wine, MSG, salt, starch, and chicken broth to make a sauce for later use;

6. Heat the pan and add oil. When the oil is 70% hot, fry the clam meat briefly and pour it out quickly;

7. Add leeks to the original pot, stir-fry the chicken skin for a few times, pour in the marinade, then add the clam meat, quickly stir twice, remove from the pot, serve on a plate, and sprinkle with pepper.

Food incompatibility

Clams: Clams should not be eaten with snails, oranges, and celery.