Clear Chicken Oil|鶏油 （チーユ）

Chinese have their own unique method and using ‘Clear Chicken Oil’ seem  to be one of them. Similar to the Italians using ‘Olive Oil’ for most all of their cooking, using ‘clear chicken oil’ (chi-yu) seem a step closer to fine chinese cooking.

It’s not difficult to make, as long as you know a good butcher (chicken) who provide you with a very FRESH CHICKEN FAT.  Extract the oil from the chicken fat under low heat for couple of hours. You will start to see the fat melting, transforming into a very clear yellow transparent chicken oil.

As with these organic oils, to avoid oxidation keep it frozen in few jars and use as required.

中華料理で旨味を感じる下味の一つとして『鶏油（チーユ）』があるようです。檀流クッキングをよんでいたら『鶏油（チーユ）』は中華料理にの鍵となるみたいです。早速いきつけの『信濃屋（五反田）』から新鮮な鶏脂を分けてもらいのんびり、ゆっくり、低温で『鶏油（チーユ）』作製。酸化を防ぐために多めに作った鶏油は冷凍保存。