Cold Chicken Skin

Chicken skin 200g	White radish 1/5
Chives 1 root	Sake Appropriate amount
Japanese yuzu vinegar

How to make cold chicken skin

Step 1

Add water to the pot and bring to a boil.

Step 2

Wash the chicken skin and set aside.

Step 3

Peel the white radish and grate into radish puree.

Step 4

After the water boils, pour in the sake.

Step 5

Add chicken skin to the pot and cook.

Step 6

Wash off the excess oil from the cooked chicken skin and cut into appropriate sizes.

Step 7

Gently mash the radish puree with your hands to remove the water.

Step 8

Chop the chives into finely chopped green onions.

Step 9

Place the chicken skin on a plate, top with grated radish, and sprinkle with chopped green onion.

Step 10

Pour over the grapefruit vinegar and serve. Cold chicken skin cooking tips

The quality of this dish lies in the grapefruit vinegar. If you can buy it, you must try it. You will definitely like the taste.