Chicken Fat

• 300 grams Chicken skin
• 1 slice Sliced ginger
• 1 clove Garlic

1. Heat a wok and stir-fry the chicken skin in medium heat.
2. Once the skins have cooked through, turn down the heat to the lowest.
3. Flip the skins occasionally and cook for 20 minutes.
4. When the skins have browned, add ginger and smashed garlic to the wok and heat for another 10 minutes.
5. Strain in a strainer.
6. Use the rendered fat in ramen noodle broth, fried rice, or gyoza!

chicken skin, ginger, clove garlic

Taken from cookpad.com/us/recipes/151130-chicken-fat (may not work)