Radish with Cracklings
Appetizers • Jewish
Description
Frugal hosts keep excess skin and fat leftover from chicken preparation in the freezer. If you don't have such reserves, you can buy chicken trimmings at the market where poultry is sold. The trimmings can be slippery, so it's better to freeze them slightly the day before cooking—this will make cutting much easier. It's best to shred the radish into thin strips using a grater with an attachment meant for making Korean-style carrots.
Ingredients
- Radish 20 oz
- Onion 3 heads
- Ground Black Pepper to taste
- Chicken skin with fat 10 oz
- Salt to taste
Step-by-Step Guide
Step 1
Peel the radish and julienne it into thin strips.
Step 2
Chop the chicken trimmings into 2x2 centimeter pieces. Place them in a hot skillet. Render the fat over low heat, stirring constantly, until golden cracklings form. Use a slotted spoon to transfer the cracklings to a paper towel.
Step 3
Drain two-thirds of the fat from the pan. In the remaining fat, sauté the sliced onions until golden brown.
Step 4
Combine the radish, cracklings, and fried onions, then add salt and pepper, and mix thoroughly.
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