Herbs and street food
Fried chicken skin is one of the common street foods you can find in the Philippines. In almost every street corner you will find a vendor with his cart containing a deep-fryer, frying chicken skin, wrapping them in brown bag with an assortment of dips. You have a choice of spicy vinegar dip or just a plain one. Deep fried chicken skin, crisp and golden, dipped in spicy vinegar. It’s quite delicious once you get past thoughts of cholesterol 
Perfect as appetizers and with San Miguel Beer.
My own version of this street food is to add a mixture of herbs to the chicken skin. The herbs make the skin rather tasty and removes the oiliness. The skin I fried to chicharon crispness, much like the chicken skin streefood around the corner.
In a bowl, mix salt, herbs and spices (I had basil, rosemary, sage, oregano powder and crushed chili). Mix in chicken skin. Slightly dredge the skin in flour and deep fry until grown. Drain in paper towels and serve with vinegar.
***
Ever wondered how food markets look like around the world? Check out To market, to market…, a blogging event featuring the marketplace where we source our food. Share yours, too.
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Stumble It!
