Buzz
During the summer, enjoy a refreshing beer or a gathering with friends, accompanied by a plate of chicken feet pickled in tangy vinegar and crispy chili. The perfect combination of crunchiness, tanginess, and tenderness, dipped in authentic chili salt. What could be more fantastic?
Make a jar to gradually marinate at home!
Ingredients:
- 0.5 kg chicken feet
- 5 lemongrass stalks
- 3 fresh chili peppers (quantity depends on your desired spice level, this is for a mildly spicy chicken feet dish)
- Ginger
- Fish sauce, sugar, rice vinegar, refined salt
- Boiled and cooled filtered water
- Ice water
Tools:
- Soaking jar, suitable for 1 kg
- Chopping knife
- Cutting board
This vinegar-infused chili chicken feet dish is perfect for entertaining friends with its delightful tenderness.
How to Make:
Step 1: Clean the chicken feet thoroughly, remove claws, separate the toes and the ankle part for faster marination. Arrange them in a more fitting jar.
Step 2: Boil water with a pinch of salt, crushed ginger, and the lemongrass stalks. Add the chicken feet and boil for about 5 minutes.
Once the chicken feet are cooked, remove them with a strainer, rinse with ice water to maintain crispiness, let them drain, and refrigerate for about 20 minutes.
Clean the chicken feet, remove claws, boil with ginger and lemongrass for about 5 minutes
Step 3: During this wait, prepare the soaking liquid.
- Cut lemongrass into short pieces about 3 – 4 cm, lightly crush, then separate into thin strips.
- Take 500ml filtered water or boiled water to cool, add 3 teaspoons sugar, 6 teaspoons rice vinegar, 1/3 teaspoon refined salt, and stir well.
- Boil this mixture, let it cool, finally add 3 tablespoons of fish sauce, stir well (at this step, you can adjust the taste, making it more sour, sweet, or salty based on your preference)
Step 5: Layer lemongrass, a few slices of chili, chicken feet, and repeat until finished. Then pour the soaking liquid over and seal tightly.
After 1 to 2 days and nights, it's ready to be enjoyed.
Note:
- Store this marinated chicken feet jar in the refrigerator for extended freshness.
- Avoid overcooking the chicken feet as it may become too tender during marination.
- Let the soaking liquid cool completely before pouring it over the chicken feet.
The mildly tangy taste of vinegar, the crispiness of chicken skin, combined with the softness and fragrance of lemongrass, make this dish perfect with rice. However, it's best enjoyed tenderly with friends, dipping in a bit of chili salt for an extra perfection.
Check out more delicious snack recipes here:
How to make marinated chicken feet with lemongrass and tamarind
Create incredibly tasty mixed rice paper in just 8 minutes
