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Indulge in the delightful flavors of lemongrass and tamarind-infused chicken feet, a treat not just reserved for Tet holidays but also for hot summer days or cozy get-togethers.
Explore the ultimate recipe for 1kg of lemongrass and tamarind chicken feet, balancing the perfect blend of sweet and sour for a refreshing summer dish.
Uncover the essential ingredients for creating delectable lemongrass and tamarind-infused chicken feet, elevating your culinary skills to new heights.
1kg of chicken feet
1kg of lemongrass stalks
30 kumquats
20 horn peppers (adjust quantity based on spice preference, alternatively, use larger bell peppers)
2 bulbs of garlic
30 lime leaves
1 cup of fish sauce
1 cup of rice vinegar
1 cup of sugar
Ice cubes, white wine, ginger, salt, lime.
2. Step-by-step Guide to Marinating Chicken Feet with Lemongrass and Kumquats
Step 1: Prepare the chicken feet
Prepare the chicken feet by cutting and splitting them. To execute this method, use white wine, finely crushed ginger, lime, salt, lime juice, and massage the chicken feet thoroughly. Try to scrub them clean to remove any odor and whiten the chicken feet. Then, rinse them thoroughly with water and let them drain.
Step 2: Prepare the lemongrass, kumquats, and lime leaves
- Wash the lemongrass thoroughly and divide it into 2 parts:
- Part 1: Slice the stem thinly
- Part 2: After cutting off the thick stem, keep the upper part intact
- Wash the lime leaves thoroughly and also divide them into 2 parts:
- Part 1: Thinly slice 5-6 leaves
- Part 2: Keep the leaves whole, peel and thinly slice the garlic.
Clean, slice, remove seeds, and boil chicken feet.
Prepare ingredients for marinating chicken feet with lemongrass and tamarind.
Step 3: Boil chicken feet
Bring a pot of boiling water with kaffir lime leaves (part 2) and lemongrass (part 2), add chicken feet and boil for about 7-10 minutes. Remove and rinse with boiling water to remove impurities. If the feet are clean, they won't freeze when soaked in water. Rinse quickly. Then, soak the chicken feet in a bowl of iced water with squeezed lime, ensuring the feet are submerged. Soak for about 30-45 minutes. When the feet feel cold and firm, remove them, drain off excess water, and place them in the refrigerator for 2 hours.
Step 4: Make lemongrass and tamarind marination for chicken feet
- Prepare: 1 cup fish sauce, 1 cup rice vinegar, 1 cup sugar (if using different vinegar, add sugar accordingly)
- Season the marinade to taste with salty and sweet flavors. Avoid making it bland as it will lose flavor when mixed with chicken feet and other spices. Boil and let it cool.
- Once the fish sauce mixture is completely cool, soak the chicken feet with garlic, chili, and lemongrass for 3 hours to marinate.
- Arrange the chicken feet in a container, add tamarind, then pour the garlic chili fish sauce over the chicken and marinate for 1-2 hours, add lime leaves and mix well. With this method, you can marinate for an additional 2-3 hours before serving. Store in the refrigerator and consume gradually.
The finished product of lemongrass and tamarind marinated chicken feet
3. Notes for making lemongrass and tamarind marinated chicken feet
- Adding too many kaffir lime leaves can make the chicken feet bitter and prone to spoilage.
- If you want to ensure the chicken feet are flavorful, consider adding seasoning while boiling.
Note to prevent bitterness when marinating lemongrass and tamarind chicken feet
- If using dried tamarind, pay attention to carefully prepare it to prevent bitterness when marinating the chicken feet: soak the dried tamarind in warm water for 20 - 30 minutes to remove bitterness and soften.
- For both fresh and dried tamarind, always remove the seeds when slicing, as they can cause bitterness in lemongrass and tamarind marinated chicken feet.
- When boiling the chicken, only add a moderate amount of kaffir lime leaves. Adding too many will affect the appearance of the chicken feet and impart a bitter taste from the kaffir lime leaves.
- When preparing the marinade for lemongrass and tamarind marinated chicken feet, wait for the water to cool down before adding the tamarind and lemongrass. If the water is still hot, it can extract bitterness from the tamarind peel and lemongrass, resulting in bitterness in the finished dish.
Note to prevent bitterness and sliminess in lemongrass and tamarind marinated chicken feet
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