For Rendered Chicken Fat, the fat on the chicken has to be accumulated and frozen everytime you cut up a whole chicken. As soon as you have a sandwich bag full of chicken fat, it is time to render. Put them in large corningware with a lid and microwave on high until the fat has rendered.
Ingredients:
1 1/2 cups Rendered Chicken Fat
4 ozs/113 g ginger - peeled
5 ozs/150 gm garlic - peeled4 ozs/113 g ginger - peeled
6 tsp salt
6 tsp Knorrs Chicken Broth Mix/chicken granules/cubes
Method:
Using the food processor, process the ginger and garlic into a paste.
Pour into a large bowl which is microwave-safe, add in the rendered chicken fat and microwave on high for 3 minutes, one minute at a time and stir.
Add in salt and Knorrs Chicken Broth Mix.
Cool before bottling and keep in the fridge.
Serves
this looks like a great condiment to always have around!
ReplyDeleteI LOVE this sauce!! Thanks for the recipe. Its a MUST when I have chicken rice.
ReplyDeleteHappy New Year!
HAPPY NEW YEAR from Abu Dhabi ... My wife has followed one or five :-) of your recipes over the previous 1/2 year we have been here, and I have enjoyed each and every meal!
ReplyDeleteCheers :-)
Have I told you how much I love your site? haiyah... I remember finding you when I was desperate for the CHEE CHEONG FUN recipe... lols.. thank you for still continuing on ... RENDERING CHICKEN FAT .. OMG gotta love ya!!
ReplyDeleteHave a delicious New Year!!!
Lizzie Slothouber from Perth, Western Australia
note: before? From Petaling Jaya ... lols ...
Lily, it is indeed a good recipe as it tasted so good. I have not tasted chicken rice with ginger sauce for ages as Penang chicken rice sellers don't supply it only in Ipoh. Thank you so much. Happy New Year and happy cooking.
ReplyDeleteWow, never knew this sauce was made from chicken fat. Heh..never mind, will still eat :) Sounds nice and simple to make too. Best wishes for the New Year Lily!
ReplyDeleteHi Lily, I've always enjoyed reading your blog and your recipes have turned out great for me, thank you so much for sharing!
ReplyDeleteOn this sauce, how long do they keep in the refrigerator?
Thanks.
MC
mc
ReplyDeleteit can be kept for 2 - 3 months with no problem unless you double dipped
julian si
ReplyDeletehappy new year to you and family.
liya and rebecca
ReplyDeletehappy new year to you family too
shaz
ReplyDeletelong time no see, happy new year to you and family too
Lizzie Slothouber
ReplyDeletehappy new year to you and family.
so did you manage to make chee cheong fun?
Hi Lily, can I ask how to make the rendered chicken fat?
ReplyDeleteah sin
ReplyDeleteas i have mentioned in my text - Put them in large corningware with a lid and microwave on high untithe fat has rendered. Depemding on the amount of fat, stirring the fat after every intervals.
you can render in a wok or pot over the stovetop but you would have to stir as the fat renders.
Hihi, love ur recipes!!
ReplyDeleteMay I ask if i can't get chicken fat, can u advise for any substitude?
luvusa
ReplyDeletejust use cooking oil, it will be fine although some flavor and color will be sacrificed