- Chicken Oil
- 500 g Chicken Butt/Neck
- 1 tsp Salt
- 1/2 tbsp Annato Powder (Atsuete)
- 1 clove Garlic
- Fried Rice
- 4 cups leftover steamed rice
- 1/4 tsp salt
- 1/2 tsp Garlic, minced
- 3 tbsp Chicken Oil
For Chicken Oil:
Make sure to wash and clean the chicken thoroughly
Put 1tsp salt to the chicken. Slightly massage just to absorb the salt.
Put into preheated wok over medium heat. Let it cook until the oil come out. Occasionally stir until become crispy. Add 1 clove of garlic cut into half.
Transfer the crispy chicken butt in bowl.
Add 1/2 tbsp Annato Powder on the wok stir in oil. Let it cool before transferring in the bottle.
Use strainer or cheesecloth to separate impurities. Store in a clean bottle.
For Fried Rice:
Gently mash the leftover rice using your hands to loosen it. Make sure that your hand are clean.
Heat the oil, then saute garlic until golden brown.
Add the rice. Cook and continuously toss every minute for 5 minutes
Transfer to a serving plate. Serve. Share and enjoy!
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