Skip to main content

Refreshing lemongrass chicken feet





Every part of the chicken makes a delicious dish. Do you agree? Chicken feet, wings, and necks are also quite popular in addition to chicken. Such treats can be found at numerous food stalls. Even though the meat on chicken feet is not particularly flavorful, I find that the more I eat, the more I want to lick my fingers at the end. 

Chicken feet can be eaten in a variety of ways. Chicken feet broth, braised, soup, fried, cold dish, sweet and sour, and more variations are all available. The taste of the chicken feet is excellent regardless of the cooking method.

There was once my husband, and I went to visit my brother and I made one or two dishes there. Lemongrass chicken feet was one of the dishes that I made that day. I was initially concerned that they wouldn't enjoy this cold food because not everyone enjoys cold food. My nephew commented that the taste was bland. That was because I prepared the chicken feet in a tray overnight.  The sauce is entirely at the bottom. The ate without stopping after I stirred well the chicken feet.


The cold chicken feet are hard to taste. It's not like the stewed chicken feet that will be boiled in the brine. The cold chicken feet are just mixed in the seasoning, so it often tastes unappetizing. If you want to add chicken feet to taste, the most correct way should be to boil the chicken feet first in boiling water, wait for the chicken feet to be cooked, then dry them, and then put them into the seasoning that has been prepared and stir. Then cover the chicken feet with plastic wrap and put them in the refrigerator overnight and the taste will be better the next day.

Chicken feet will take an hour or longer to soften when cooked and boiled on the stovetop. It only took me twenty-five minutes to cook it in a pressure-cooker. I soaked the cooked chicken feet in a bowl of ice water after cooking to give them a springier flavour.


Chicken feet consist of skin, cartilage, tendons, and bones. They are rich in collagen, the most prevalent protein in your body, even though they don't contain much meat. This spicy and sour lemongrass chicken feet is extremely refreshing and appetizing, the recipe is simple and straight forward, and one of the best made ahead dish that you will not get tired of eating every day.

 

 

INGREDIENTS

1.5 kg chicken feet

3 tbsp of minced garlic

6 pcs bird eye chilies, minced

1 stalk coriander leaves, cut into sections

1 big onion, cut into chuck

3 red small onion, sliced

1 lemon glass (bottom part), sliced

1 lemon, sliced

5 calamansi, cut into half

3 tbsp light soya sauce

3 tbsp Thai chili sauce

3 tbsp Chili sauce

2 tbsp brown sugar

 


METHOD

1) Wash chicken feet thoroughly and cut off the nail.

2) Bring the pressure cooker with enough water to boil over high heat, put in the chicken feet, cover the pressure valve when the steam begins to emerge, reduce to medium heat, and cook for 15 minutes, then turn off the heat and simmer for 10 minutes. Remove the pressure valve and completely release the steam in the pot, then remove the chicken feet from the pressure cooker and soak it into a bowl of ice water. Drained and set aside.

3) In a mortar and pestle, put in all the sauce ingredients into the mortar, slightly pounded them until they are evenly mixed.

Note: Feel free to adjust with the sauce's ingredient measurements to suit your tastes.

4. Poured all the sauce in the cooked chicken feet, hand stir them well until all incorporated. Then cover the chicken feet with plastic wrap and put them in the refrigerator overnight and the taste will be better the next day. ENJOY!!


Labels:

Comments

Post a Comment

Popular posts from this blog

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more