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Soaked in lemongrass and tamarind, these chicken feet are irresistibly crispy and tangy, perfect for gatherings with friends and family. Especially delightful when the bones are removed beforehand, leaving you with a dish ready to be enjoyed. Let's explore PasGo team's recipe for preparing boneless lemongrass and tamarind chicken feet below!
Chicken feet are a familiar ingredient for many home cooks. From chicken feet, we can create numerous delicious dishes, but if we had to choose one that's perfect for summer, refreshing during feasts and celebrations, it's undoubtedly lemongrass and tamarind soaked chicken feet. The recipe is simple, quick, and yields incredibly tasty results, it's no wonder why lemongrass and tamarind chicken feet are such a popular appetizer, loved by many.
How to make crispy and flavorful chicken feet soaked in lemongrass and tamarind, crunchy and bursting with flavor
1. Ingredients for preparing boneless lemongrass and tamarind chicken feet
(Serving 5 people)
- Chicken feet: 20 pieces
- Bird's eye chili: 2 fruits
- Green persimmons (kumquats): 5 fruits
- Lemongrass: 10 – 15 stalks
- Ginger: 1 small piece
- White wine
- Seasonings: sugar, salt, fish sauce, vinegar
Note: You can purchase either locally sourced or industrially processed chicken feet depending on your preference and availability. Locally sourced chicken feet tend to be crispy, while industrially processed ones are softer, so choose according to your preference for making lemongrass and tamarind chicken feet.
2. How to prepare boneless lemongrass and tamarind chicken feet
Step 1: Preparing lemongrass and tamarind chicken feet
+ Preparing chicken feet without removing bones
- Remove outer membrane from chicken feet, wash thoroughly, trim nails, then massage with 1 – 2 tablespoons of white wine to eliminate odor. Rinse with water to clean, then halve the chicken feet.
- Place chicken feet and crushed ginger with 1 teaspoon of salt in a pot, boil together. Once boiling, skim off foam. Adjust heat to low, let it simmer gently for about 10 more minutes, then remove chicken feet, immediately placing them in a bowl of ice water to make them crispy and white.
- When the water with chicken feet starts to heat up, remove the chicken feet, drain excess water, then place them in a colander to drain further, and transfer to the refrigerator's cool compartment for about 1 hour.
Ingredients for preparing lemongrass and tamarind chicken feet
If you're unsure how to debone chicken feet, check out PasGo Team's super quick method for deboning chicken feet!
+ Preparing deboned chicken feet:
Pre-packaged deboned chicken feet available in the market are usually pre-cooked and deboned. However, it's still necessary to prepare them to ensure food safety. Soak the deboned chicken feet in diluted salt water for 15 minutes, then rinse and boil again before transferring to a bowl of ice water for 10 minutes. Store them in the refrigerator's cool compartment while proceeding to the next step of preparing lemongrass and tamarind chicken feet to ensure they are firm and crispy.
Step 2: Preparing ingredients for lemongrass and tamarind chicken feet
- Remove old parts of lemongrass, wash thoroughly, thinly slice the bulb part, cut and finely chop the part near the leaves.
- Wash and deseed chili peppers and persimmons, slice thinly. Remove the first 2 slices from the persimmon to reduce bitterness.
- Boil 1 liter of water with 6 tablespoons of sugar. Stir well until the sugar is completely dissolved.
- Once the water cools down, add 6 tablespoons of vinegar and 6 tablespoons of fish sauce, stir well, season to taste.
Broth for preparing lemongrass and tamarind chicken feet
Step 3: Soaking deboned lemongrass and tamarind chicken feet
- Take the chicken feet out, place them in a large container with a lid. Then layer lemongrass, persimmons, and chili peppers on top, finally pour the prepared fish sauce mixture over the chicken feet. Use a pressing plate to keep the chicken feet submerged.
Preparing lemongrass and tamarind chicken feet
- Cover the container and store it in the refrigerator. The chicken feet will be ready to use after soaking for about 1 day.
- When serving, take out the chicken feet, sprinkle with some pepper and thinly sliced lime leaves, then enjoy immediately (do not soak the lime leaves beforehand as they will become bitter if soaked for too long). If there are leftovers, you can store the chicken feet in the refrigerator for about 2 – 3 days.
3. Finished lemongrass and tamarind chicken feet
The aromatic and irresistible chicken feet with lemongrass and tamarind are now ready to be savored. Crispy yet tender chicken feet infused with a delicate balance of sweet, sour, and spicy flavors. This dish is not only perfect for summer gatherings but also ideal for cozy family meals during winter days.
Indulge in the tantalizing sight of boneless chicken feet marinated in lemongrass and tamarind.
Wishing you success and culinary delight with this superb recipe of boneless chicken feet marinated in lemongrass and tamarind!
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