Chicken oil refers to the fat in the belly of a chicken, which is especially soft and tender, so its oil is easy to dissolve out. There are three traditional refining methods for chicken oil. Although chicken oil is delicious, it has almost no nutrition.
Definition of chicken oil
The first method is to put chicken oil into a boiling water pot to remove some moisture and odor, then clean the pot and fry it with high fire, add chicken oil, ginger and onion, refine it with low fire, and remove residue after refining chicken oil. When refining in this way, we must pay attention to the heat. If the temperature is too high, the chicken oil will become dark and turbid, with reddish brown color and greatly reduced flavor.
In order to reduce these defects, many chefs have made some improvements on the first method of refining chicken oil. They put the chicken oil soaked in water into the pot, add a proper amount of water, and add onion and ginger to refine it together. Refining until the oil comes out and the water is slightly dry to obtain filter residue. This is the second method. The chicken oil extracted by this method is light in color, similar to salad oil, and the effect of cooking braised vegetables is better, but the disadvantage is insufficient flavor.