Forget everything you think you know about chicken feet. This recipe transforms this often-overlooked ingredient into a delicious, addictive snack – sweet and sour chicken feet that are surprisingly tender and bursting with flavour. We’re ditching the traditional vinegar-heavy approach for a unique twist, resulting in a subtly sweet and tangy profile that’s both refreshing and intensely satisfying. Imagine perfectly tender chicken feet, coated in a glossy, sticky sauce that’s the perfect balance of sweet and sour – a culinary adventure waiting to happen.
Prepare for a flavour explosion! This recipe uses a blend of aromatic spices and fruits to create a complex and unforgettable sweet and sour sauce. We'll guide you through each step, from prepping the chicken feet to achieving that perfect balance of textures and tastes. Ready to discover a new favourite dish? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Stove
- Large basin or jar
- Wooden board
- Knife
Ingredients
- Chicken feet: 1kg
- Shortcrust (ripe, slightly yellow): 650g (reduce to 550g if less sour preferred)
- Hot chili peppers: a few
- Non-spicy chili peppers: 4
- Lemongrass (fresh, green): 250g
- Fish sauce (low salt): 150ml
- Salt: 2.5 tsp + extra to taste
- Chili sauce: 5 tbsp
- Sugar: 400g
- Water: 1L
- Ginger: a few slices
Step-by-Step Instructions
Step 1. Prepare the Brine and Chicken Feet
- Combine sugar, salt, fish sauce, and chili sauce in water. Bring to a boil, then simmer for 5 minutes. Let cool.
- Clean and wash the chicken feet. Boil them in water with ginger for 15 minutes (adjust time based on size).
- Immediately transfer the boiled chicken feet to a bowl of ice water until the ice melts completely. This ensures crispiness.
Step 2. Prepare Aromatics and Combine Ingredients
- Halve and thinly slice the shortcrust. Crush and finely chop chili peppers and lemongrass.
- Drain the chicken feet and let them sit on a wooden board to remove excess water.
- In a large basin, combine the chicken feet, prepared shortcrust, chili peppers, lemongrass, and the cooled sugar water mixture. Add additional lemon juice for extra sourness, if desired.
Step 3. Marinate and Chill
- If eating immediately, soak for 2-3 hours. For longer storage, soak for 2-3 days,
Step 4. Refrigerate for Storage
- Store the soaked chicken feet in the refrigerator for up to a month.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Choose larger chicken feet for more tendons.
- Use ripe, slightly yellow shortcrust to avoid bitterness. Avoid using unripe fruit.
- Adjust the amount of chili peppers based on your spice preference.
- Remove shortcrust seeds to prevent sogginess.
- Add 2 tbsp sugar and salt to help remove fishy smell from chicken feet before boiling.
- Boiling time may vary depending on chicken feet size. Adjust accordingly.
- Soaking for a longer time may result in a slightly bitter taste due to the shortcrust's essential oils.
Nutrition
- Calories: approximately 2500-3000
- Fat: approximately 40-50g
- Carbs: approximately 400-450g
- Protein: approximately 100-120g
FAQs
1. Can I use other types of meat instead of chicken feet?
While this recipe is specifically for chicken feet due to their unique texture when pickled, you could experiment with other small, bony cuts of meat like pig's trotters. However, the cooking time and final texture may vary.
2. How long can I store the pickled chicken feet?
Store your pickled chicken feet in an airtight container in the refrigerator for up to 5 days. Make sure they are fully submerged in the sauce to prevent spoilage.
So there you have it – a surprisingly delicious and easy recipe for sweet and sour pickled chicken feet, completely vinegar-free! This unique dish is perfect for adventurous eaters and those looking for a flavorful, unconventional snack. Enjoy the satisfying crunch and irresistible sweet and sour taste!