Crispy Chicken Skin (Chicharon)

Ingredients:

½ kilo of chicken skin

1 teaspoon of salt

3 cloves of garlic – chopped

1 cup of water

2 cups of cooking oil
Dipping Sauce:

1 whole red onion – thinly sliced

¼ cup vinegar

TOOLS:

Medium size pan

Colander

Paper towel/wax paper



PROCEDURE:

1. Prepare your pan and put it to medium heat. Then add the water and mix the salt and garlic, once mixed evenly place chicken skin on the pan. Let it simmer for 10 minutes.

2. After 10 minutes, drain the water out of the pan but leaving the chicken skin in it. Then add the cooking oil over medium low heat. Allow the chicken skin to cook thoroughly for 10 minutes until you reach a crispy golden brown texture. You may flip the skin on each side to make sure that it has an even brown color on all sides.

3. Once down, place the skin on a colander to allow the excess oil to drain.

4. Once dry, place them on a serving plate with a paper towel or wax paper.

5. As for the sauce, add the slices of onions to the vinegar and place it on a sauce bowl. Serve it with the crispy chicken skin and enjoy!

Binagoongan with Chicharon and Basil

Ingredients:

300 grams pork liempo, cut into 1 1/2 inch squares
1/2 white onion, sliced
2 cloves garlic, minced
1-2 pieces sili labuyo, chopped
Aji-Ginisa, to taste
2 tablespoons bagoong
1/2 cup water
2 teaspoons brown sugar
1 teaspoon vinegar
4-5 pieces basil
Chicharon, for garnish.


Directions:

1. Saute onion, garlic, sili, pork and bagoong.
2. Add water, vinegar and brown sugar. Season with Aji-Ginisa.
3. Add basil.
4. Top with chicharon.