Buzz
1. Essential Ingredients
- Chicken feet: 1kg
- Garlic: 2 large cloves
- Dried shallots: 2 cloves
- Lemongrass: 6 stalks
- Ginger: 1 large piece
- Kaffir lime leaves: 20 leaves
- Mango or you can substitute with young coconut
- Korean chili powder
- Fresh chili: 5
- Seasonings: Fish sauce, White sugar, Black pepper, Bouillon powder, Chili paste
2. Necessary Tools
Induction cooker/Infrared cooker, pot, bowl, plate,...
3. Step-by-Step Guide to Making Spicy Thai Chicken Feet
Step 1: Prepare the ingredients
Peel and finely chop the purple onions and garlic. Clean and thinly slice the lemongrass, leaving 2 stalks for boiling the chicken feet. Wash the chili peppers and chop them finely. Peel and cut the mango or young coconut into square pieces. Rinse the kumquats and divide them into 2 parts: squeeze the juice out of one part and leave the other part with about 7 kumquats sliced crosswise for mixing.
Step 2: Clean the chicken feet
After purchasing the chicken feet, wash them thoroughly with salt and a bit of vinegar to remove any unpleasant odor. Then, chop the chicken feet in half or remove the bones if desired.
Step 3: Boil the chicken feet
Bring a pot of water to a boil and add a small spoonful of salt, 1 piece of ginger, and 2 stalks of lemongrass lightly crushed. Once the water boils, add the chicken feet and boil for about 10 minutes, then soak them in a bowl of ice water for 10 minutes to retain crispiness.
Step 4: Make the sweet and sour Thai sauce
Mix ½ cup of fish sauce, ½ cup of sugar, ⅓ cup of Korean chili powder, ½ cup of chili paste, finely chopped fresh chili peppers, 1 teaspoon of black pepper, and the squeezed kumquat juice together until well blended.
Then, heat a pan, sauté minced garlic, minced shallots, ½ minced lemongrass, and pour the sauce mixture in. Stir constantly until the sugar dissolves, thickens, and slightly boils, then turn off the heat and let it cool.
Step 5: Mix the chicken feet
Place the chicken feet, mango/coconut, and ½ minced lemongrass in a large bowl, then pour the prepared sauce over them. Mix well for about 10 minutes, then add the sliced kumquats and mix again. Store in the refrigerator and wait for about 3-4 hours for the chicken feet to absorb the sauce before serving.
4. Finished Product
Indulge in the delectable Thai-style chicken feet, a favorite snack for many. The crispy chicken feet exude a fragrant lemongrass aroma, free from any unpleasant odor. The tangy, sweet, and spicy Thai sauce adds an irresistible allure. Pair it with a few cold beers, and you've got yourself a joyful gathering with friends or colleagues, wouldn't you agree?
5. Some pointers to bear in mind while preparing this dish
- Infuse ginger and lemongrass into the boiling water to eliminate any undesirable odors.
- While boiling the chicken feet, skim off any scum for a cleaner and whiter appearance.
- Chicken feet cook quickly, so boil them for only 10 minutes to retain their crispiness.
- After boiling, immediately soak the chicken feet in icy water to enhance their crispiness.
- To prevent the sauce from making the chicken feet too soft, let it cool before mixing. For even more deliciousness, refrigerate the chicken feet for about 3-4 hours, stirring occasionally.
6. Handy tips for selecting quality chicken feet
Chicken feet are the star ingredient of this dish, so it's essential to choose fresh and flavorful ones:
Chicken feet in tangy and spicy Thai sauce make for an easy-to-make snack. With the guidance provided by Mytour above, we hope you'll successfully recreate this dish. Don't forget to follow along with the mouthwatering recipes shared in Mytour's Cooking Corner!
