In Vietnamese cuisine, chicken feet are a prized delicacy, often simmered to tender perfection and bursting with flavour. This recipe for Crispy & Chewy Lemongrass Chicken Feet offers a unique twist on this traditional dish, perfectly balancing the chewy texture of the feet with a vibrant, aromatic lemongrass infusion. Forget tough, flavorless chicken feet; this recipe delivers a truly unforgettable culinary experience, perfect for sharing with friends and family, especially during the celebratory Tet holiday. The fragrant lemongrass combines beautifully with the rich chicken broth, creating a complex and satisfying dish.
Prepare for a delightful journey into the art of preparing incredibly delicious chicken feet. This recipe unveils a carefully crafted process that will transform humble chicken feet into a culinary masterpiece. From preparing the ingredients to achieving that perfect balance of crispiness and chewiness, each step is meticulously detailed to ensure your success. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Bowl
- Jar
- Stove
- Ice water
Ingredients
- Boneless chicken feet: 500g
- Kumquats: 15-20
- Cassava: 100g
- Dried King's vegetables: 30g
- Chili peppers: 4-5
- Lemon leaves: 5-7
- Ginger: 1 piece
- Lemongrass: 3 stalks
- Rice vinegar: 500ml
- Water: 100-200ml
- Sugar: 300g
- Salt: 10g
- White wine: 100ml
Step-by-Step Instructions
Step 1. Prepare the Chicken Feet
- Wash chicken feet. Add 100ml white wine and 1-2 spoons of salt, squeeze for 1-2 minutes. Rinse.
- Boil a pot of water with a little white vinegar and crushed lemongrass. Add chicken feet and boil for 10-15 minutes (10 for crispy, 15 for soft).
- Immediately transfer chicken feet to a bowl of ice water to make them crispy.
- After soaking, squeeze the chicken feet with sugar to remove excess collagen (if storing for a long time). Wash again and drain.
Step 2. Prepare the Marinade and Ingredients
- Combine rice vinegar, water, sugar, and salt in a pot. Bring to a boil and simmer for 3-4 minutes. Let cool completely.
- Cut kumquats, cassava, chili peppers, lemongrass, and ginger into desired shapes. Soak dried King’s vegetables until expanded.
- In a bowl, mix some sugar (30-40g), vinegar, and the prepared ingredients (excluding lemon leaves).
Step 3. Combine and Marinate
- Combine the prepared ingredients and cooled vinegar-sugar mixture. Mix well and refrigerate for 30 minutes to 1 hour.
- Arrange chicken feet and other ingredients in a clean jar, pour vinegar-sugar mixture over them.
Step 4. Refrigerate and Serve
- Let stand at room temperature for 1-2 hours then refrigerate for 3-4 hours (or overnight) to fully soak.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- For longer storage or early preparation, use boneless chicken feet.
- Use ripe, golden-brown kumquats for best flavor.
- Adjust the amount of vinegar and sugar according to your preference for sourness and sweetness.
- Soaking the ingredients with vinegar and sugar before combining prevents spoilage.
- The three-step process (wine and salt, blanching, and sugar squeezing) helps remove fishy smell and preserve the chicken feet.
Nutrition
- N/A
FAQs
1. Can I use frozen chicken feet?
Yes, but make sure to thaw them completely before cooking to ensure even cooking and prevent tough texture.
2. How can I make the chicken feet extra crispy?
After simmering, you can shallow fry the chicken feet for a few minutes to achieve extra crispiness. Ensure they are fully dry before frying.
3. What can I substitute for lemongrass if I don't have any?
You can try using galangal or a combination of ginger and lime zest for a similar citrusy and aromatic flavor profile. However, the taste will differ slightly.
This recipe for Crispy & Chewy Lemongrass Chicken Feet elevates a humble ingredient into a celebratory dish perfect for Tet. The delightful blend of textures and flavors will surely impress your guests and become a new family favorite. Enjoy the delicious results of your culinary adventure!