Chinks (Chicken Skin Cracklings)

Chinks (Chicken Skin Cracklings)

Ingredients:

500 g Chicken Skin, cleaned and sliced

2 tbsp Brown Rice Vinegar

1/2 tbsp Salt

1/4 tsp Ground Black Pepper

1 L Filtered Water

Instructions:

In a non stick pot, add-in chicken skin, vinegar, salt, and black pepper.

Pour-in water just enough to cover the chicken skin; bring to a rapid boil on medium-high. (Do not cover the pot.)

Once the liquid has evaporated, turn the heat to medium, and allow chicken the skin to extract its oil.

Once the oil has come out, toss the chicken skin lightly (Make sure that skin does not stick to the bottom of the pan!).

Then fry the skin on its own oil, until gilden and crisp.

Remove from pot. Place into a stainless colander to drain any excess oil out; let cool a bit before serving, and enjoy with ice cold beer or cola!!

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