Radish with chicken cracklings
4 servings
30 minutes
Radish is such a juicy and fresh product that it easily neutralizes the fat from chicken cracklings - very fatty, but very tasty. The recipe calls for vegetable oil - for frying the cracklings. Take a little bit of it, or better yet, try frying without it first - often chicken fat is quite enough.
1
Peel a large radish and grate it on a coarse grater. Add a little salt, mix, and transfer to a colander placed in a pot to drain excess juice.
- Radish (daikon/black): 1 piece
- Salt: to taste
2
Finely chop chicken fat with skin and fry in sunflower oil - first on high heat, then reduce. When the cracklings turn golden, add the finely sliced onion (a large onion is needed). Add salt. Fry, stirring until golden, then cool.
- Chicken fat with skin (schmaltz): 1 piece
- Sunflower oil: 1 tablespoon
- Onion: 1 head
- Salt: to taste
3
Put the radish in a bowl, add the cracklings with onion, and mix.
- Radish (daikon/black): 1 piece
- Chicken fat with skin (schmaltz): 1 piece
- Onion: 1 head