#Chicken cartilage dish #Stir-fried cartilage #Stir-fried cartil
Normally, stir-fried cartilage is made with pork cartilage Strangely enough, one of the main menus at the chicken feet restaurant is chicken feet and cartilage. That was fascinating. I don't know if this is real pork cartilage...Is it chicken cartilage. Hahaha I'm sure pigs have cartilage, and chickens have cartilage. I ordered chicken feet and cartilage, too Boil chicken feet and cartilage so that it doesn't smell It's stir-fried chicken cartilage. I put in capsaicin to make it very spicy. That's how it tastes. What should be spicy is the taste of stir-fried cartilage!! Rather than just eating it, add seaweed flakes to the rice If you have a flying fish roe, I strongly recommend putting it in and eating it with sesame oil and sesame seeds. So I made rice balls with stir-fried cartilage.
4 serving
Within 90 minutes
강철새잎
Ingredients
  • Chicken meat
    1kg
  • Milk
    1L
  • an octagonal angle
    1ea
  • Garlic
    3ea
  • Whole pepper
    5ea
  • Cheongju
    3TS
  • red pepper paste
    3TS
  • Flavored Flavored with fire
    2TS
  • Capsaicin sauce
    1ts
  • crushed garlic
    2TS
  • chopped ginger
    1ts
  • plum extract
    1TS
  • brewed soy sauce
    3TS
  • Sugar
    2ts
  • cooking wine
    2TS
  • leek
    3TS
  • Cheongyang red pepper
    3ea
  • Red pepper
    2ea
  • ground pepper
    1TS
  • onion
    1ea
  • Stir-fried cartilage
    1/2cup
  • instant rice
    2bowl
  • Flying Fish Roe
    1TS
  • seaweed flakes
    2TS
  • Sesame oil
    1ts
  • Sesame
    1ts
Cooking Steps
STEP 1/13
The cartilage is big. When I boiled it, it broke into small pieces. After washing it, add whole garlic, pepper, and rice wine and boil it. That way, the smell will disappear and the smell will disappear.
STEP 2/13
Wash the boiled cartilage three or four times in running cold water. That way, foreign substances can fall into running water.
STEP 3/13
Let's start seasoning the cartilage. If you boil cartilage, it cuts naturally. But you can start seasoning the big ones by cutting them. If you cut it too small, the texture of cartilage will decrease, so you can cut it into small pieces. Add green onions, minced garlic, minced ginger, cheongyang red pepper, and red pepper.
STEP 4/13
To give it a hot spicy taste, I added fire flavored oil and capsaicin. And add rice wine, cooking wine, sugar, plum juice, and pepper.
STEP 5/13
Season with red pepper paste and brewed soy sauce. Add red pepper paste and brewed soy sauce and mix them well. I'm going to add onions when I fry them later.
STEP 6/13
Put the seasoned chicken cartilage in the refrigerator for a while and let it ripen. So that the sauce can soak in well. It's good to let it marinate for 2-3 hours. You can leave it longer. I put you to sleep for about half a day.
STEP 7/13
Cut the onions before frying. Cut it into pieces the size of cartilage. If you add onions, it becomes a softer stir-fried cartilage and gives it a sweet taste.
STEP 8/13
The cartilage and onions that I marinated!!! All you have to do is stir-fry it.
STEP 9/13
Cover a heated pan with green onion oil and stir-fry seasoned chicken cartilage with onions.
STEP 10/13
All you have to do is cook the onions over high heat. Since the cartilage is boiled anyway, you can heat it up to stir-fry it in the sauce. If the onion was out of breath, it was all fried. Lastly, turn off the heat and add sesame oil. And mix it well. Then the stir-fried chicken cartilage is done.
STEP 11/13
Since stir-fried cartilage is done, we should make rice balls while it's hot. Add rice, flying fish roe, seaweed flakes, sesame seeds, and sesame oil.
STEP 12/13
Add the stir-fried chicken cartilage that was fried here. You need to add enough so that you can season it with rice. Mix it well and make a rice ball the size of a ping pong ball.
STEP 13/13
If you put rice balls in the plate, it's done. If you have any regrets, you can sprinkle seaweed flakes on top. Stir-fried cartilage using chicken cartilage and stir-fried cartilage rice balls are complete.
Kimchi Recommended recipe
  • 1
    Cabbage water kimchi with sweet radish, which is perfect for swe
    4.90(42)
  • 2
    Golden recipe for green onion kimchi. How to make green onion ki
    4.94(759)
  • 3
    Yeolmu Kimchi with cold young radish kimchi
    4.71(38)
  • 4
    Bossam radish kimchi - to my daughter #
    4.99(94)
chicken Recommended recipe
  • 1
    Garlic chicken, it's a charming taste
    5.00(54)
  • 2
    Making Kyochon Chicken - Soy Sauce Seasoned Chicken
    4.76(21)
  • 3
    Healthy Chicken Made with Air Fryer Garlic soy sauce chicken
    4.83(6)
  • 4
    How to make curry chicken, make boneless curry chicken :)
    4.86(7)