Radish with Chicken Cracklings
Appetizers • Jewish
Description
Instead of chicken fat, you can use chicken backs — they are sometimes sold separately in stores. You will need about three hundred grams.
Ingredients
- Radish 1 piece
- Onion 1 head
- Safflower Oil 1 tablespoon
- Chicken skin with fat 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Peel the large radish and grate it using a coarse grater. Add a little salt, mix well, and transfer it to a colander set over a pot to allow the excess juice to drain.
Step 2
Finely chop the chicken fat with skin and sauté it in sunflower oil—first over high heat, then reduce the heat. When the cracklings become golden brown, add the onion, sliced into thin strips (you will need a large onion). Season with salt. Stir-fry until golden, then let it cool.
Step 3
Place the radish in a bowl, add the cracklings with onions, and mix well.
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