Fish

November 2, 2018
4 Ways Chicharon

DIFFICULTY: Easy
Makes 12 servings
Preparation and cooking time: 1 hour


Ingredients:

Fish Chicharon:
4 cups tilapia skin
Salt, to taste
Ground black pepper, to taste
Oil, for frying
Cayenne powder (optional), to taste

Butcheron:
4 cups chicken butse (craw)
Salt, to taste
Ground black pepper, to taste
Garlic powder, to taste
Oil, for frying
Cayenne powder (optional), to taste

Chicken Skin Chicharon:
4 cups chicken skin
6 pieces garlic clove, peeled and smashed
Salt, to taste
Ground black pepper, to taste
Oil, for frying
Cayenne powder (optional), to taste

Mushroom Chicharon:
2 cups wood ear mushroom (tenga ng daga)
Hot water
3/4 cup flour
3/4 cup cornstarch
1 teaspoon baking soda
Salt, to taste
Ground black pepper, to taste
Oil, for frying
Cayenne powder (optional), to taste

Procedure:

Fish Chicharon:
1. Separate skin from tilapia meat carefully with a fillet knife. Season with salt and pepper
2. In a large pot over medium-high heat, deep fry the fish skin pieces for a few minutes until crisp. Drain excess oil.
3. Season with cayenne powder.

Butcheron:
1. Slice chicken butse pieces in the middle.
2. Rinse chicken butse pieces well under running water. Drain and pat dry. Season with salt, pepper, and garlic powder.
3. In a large pot over medium-high heat, deep fry the butse pieces for a few minutes until crisp. Drain excess oil.
4. Season with cayenne powder.

Chicken Skin Chicharon:
1. Remove the excess layer of fat under the skin.
2. In a pan with a bit of water, add chicken skin and garlic, season with salt and pepper then bring to a boil. Cook for a few minutes, until chicken has rendered most of fat.
3. Drain chicken skin of liquid and pat dry.
5. In a large pot over medium-high heat, deep fry the chicken skin pieces for a few minutes until crisp. Drain excess oil.
6. Season with cayenne powder.

Mushroom Chicharon:
1. Rehydrate wood ear mushroom by soaking it in hot water for a few minutes. Drain and chop into bite sized pieces.
2. In a bowl, mix together flour, cornstarch, baking soda, salt, and pepper until well combined.
3. Coat mushrooms with the flour mixture.
4. In a large pot over medium heat, deep fry the mushroom pieces for a few minutes until golden and crisp. Drain excess oil.
5. Season with cayenne powder.