Chicharon Manok

Ingredients:

• 1 lb chicken skin, cut into squares
• 1 small onion, quartered
• 2 tbsp patis (fish sauce)
• 1 ½ cups water
• ½ tsp whole peppercorn

Cooking Directions:

1. In a non-stick pot, add the chicken, peppercorn, and onion, then pour in the patis and water. Bring to a boil and let it simmer for about half an hour, or until the oil has rendered and the skin is tender. Stir occasionally.
2. Allow it to cool then scoop the chicken skin out. Put it in a wide tray and keep in the refrigerator for several hours or overnight. Discard the rest of the broth but skim the oil that floats on the surface. You will need this for the deep frying later on.
3. Heat the reserved oil in a deep frying pan or wok. Deep fry the chicken skin in batches until they turn light brown or crispy.
4. Drain the oil or put them in a tray lined with paper towel to remove the excess oil.
5. Transfer to a serving dish and serve with your favorite dipping sauce.
6. Enjoy!