Chinese Food, Meat, Poultry/Chicken, Recipe
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Clear Chicken Oil|鶏油 (チーユ)

 

Clear Chicken Oil|鶏油

 

Chinese have their own unique method and using ‘Clear Chicken Oil’ seem  to be one of them. As with the Italians using ‘Olive Oil’ for their most all of their cooking, having this ‘clear chicken oil’ (chi-yu) seem to get closer to fine chinese food.

It’s not difficult to make as long as you know a good butcher (chicken) who will sell you very FRESH CHICKEN FAT. Just slowly extract the oil from the chicken fat under low heat for couple of hours. You will start seeing the fat melting, transforming into a very clear yellow transparent chicken oil.

As with these organic oils, to avoid oxidation keep it frozen in few jars and use as required. The cooking process seem rather grotesque….but it surely tastes good.

Anyone interested in good organic Chinese food? give it a shot!

 

中華料理で旨味を感じる下味の一つとして『鶏油(チーユ)』があるようです。檀流クッキングをよんでいたら『鶏油(チーユ)』は中華料理には欠かせないと書いたあるからにゃ〜、、早速いきつけの『信濃屋(五反田)』から新鮮な鶏脂を分けてもらいのんびり、ゆっくり、低温で『鶏油(チーユ)』作製。酸化を防ぐために多めに作った鶏油は冷凍保存。

野菜炒めでも鶏油を使うと旨味が増します〜。

 

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