Curry Chicken Cartilage


Curry Chicken Cartilage

Crispy outside and bouncy, with rich curry aroma fried snack: Chicken cartilage first thawed and washed with salt water, then marinated with salt, wine and curry sauce, wrapped in cornstarch and slowly fried in a flat pan until golden brown, crispy and tasty enough, especially suitable for wine dishes or drama snacks.

Ingredients

Steps

  1. Mix one teaspoon of salt into cold water and thaw the chicken cartilage in cold water.
    Mix one teaspoon of salt into cold water and thaw the chicken cartilage in cold water.
  2. After washing, drain the water and pat dry with kitchen paper.
    After washing, drain the water and pat dry with kitchen paper.
  3. Add salt, cooking wine, and curry sauce, mix well, and marinate in the refrigerator for at least 30 minutes.
    Add salt, cooking wine, and curry sauce, mix well, and marinate in the refrigerator for at least 30 minutes.
  4. Mix the marinated chicken cartilage with cornstarch.
    Mix the marinated chicken cartilage with cornstarch.
  5. Add a small amount of cooking oil to a frying pan, heat the pan, add the chicken cartilage and bones and fry over medium-low heat until the chicken cartilage releases oil and the surface is crispy and golden brown. Serve.
    Add a small amount of cooking oil to a frying pan, heat the pan, add the chicken cartilage and bones and fry over medium-low heat until the chicken cartilage releases oil and the surface is crispy and golden brown. Serve.
Languages
Curry-Hühnerknorpel - Deutsch (German) version
Curry Chicken Cartilage - English version
Cartílago de pollo al curry - Español (Spanish) version
Poulet au curry et cartilage - Français (French) version
Kari Tulang Rawan Ayam - Bahasa Indonesia (Indonesian) version
Cartilagine di pollo al curry - Italiana (Italian) version
鶏軟骨カレー - 日本語 (Japanese) version
닭 연골 카레 - 한국인 (Korean) version
กระดูกอ่อนไก่แกงกะหรี่ - แบบไทย (Thai) version
咖喱鸡软骨 - 简体中文 (Simplified Chinese) version