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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!!


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