Chicken Skin Chicaron is one authentic Filipino snack that you can pair with a keg of beer with friends and family. It is a perfect match!
Although there are many variations of Filipino chicaron, the method of cooking it is still the same. This snack is best served with a nice cold beer and dip it in vinegar. But I have to warn you that if you are a health conscious fellow then definitely this snack is not for you as this guilty pleasure is high in cholesterol and fat, plus the fact that you are consuming it with a good amount of alcohol.
Ingredients
1kg Chicken Skin, sliced into roughly 3×3 inch squares
1 tbsp salt
1/4 cup vinegar
1/2 tsp freshly ground black pepper
Method
- In a non-stick pot, add chicken skin, salt, vinegar, and pepper.
- Now pour enough water just enough to cover the chicken skin.
- Bring to a rapid boil and do not cover the pot, once the liquid has evaporated turn the heat to medium and let the skin extract its oil.
- Once oil comes out give it a light mix just to make sure that skin does not stick to the bottom of the pan.
- Now fry the skin on its own oil until crispy.
- Drain, let it cool, serve and enjoy with ice cold beer
ENJOY!
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