Thai cuisine is renowned for its bold flavors and unique ingredient combinations, and this recipe for Thai Baby Eggs with Chicken Feet is a testament to that. This dish, a comforting and surprisingly flavorful street food staple, offers a delightful contrast of textures – the soft, yielding baby eggs against the tender, gelatinous chicken feet. Don't let the unusual combination fool you; the savory broth, infused with fragrant herbs and spices, creates a deeply satisfying culinary experience. The rich, umami-laden flavors will tantalize your taste buds, leaving you wanting more.
This seemingly simple dish is bursting with complex layers of taste, achieved through careful balancing of ingredients and precise cooking techniques. From preparing the chicken feet to perfectly poaching the eggs, each step contributes to the overall deliciousness. Ready to embark on a culinary adventure? Let's dive into the step-by-step process and create this incredible Thai Baby Eggs with Chicken Feet dish together.
Tools Needed
- pot
- stove
- refrigerator
- bowls
- knives
- cutting board
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- young eggs, boneless chicken feet, lemongrass, green mango, garlic, ginger, chili pepper, onion, Thai fish sauce, brown sugar, chili sauce, tamarind juice, Korean chili powder, lime juice, salt, and white wine.
- In a pot, combine brown sugar, fish sauce, chili sauce, tamarind juice. Cook until it boils, remove foam, and simmer until slightly thickened. Add Korean chili powder and lime juice. Set aside.
Step 2. Prepare Chicken Feet and Eggs
- Season chicken feet and eggs with salt and white wine. Rinse thoroughly.
- Bring a pot of water to a boil, add ginger. Gently add eggs and boil for 2 minutes. Immediately transfer to ice water to cool.
- Add chicken feet to boiling water with ginger and cook for 5-7 minutes. Transfer to ice water to cool.
- Cut the cooled chicken feet and eggs into bite-sized pieces.
Step 3. Combine and Marinate
- Combine the prepared chicken feet, eggs, and Thai sauce. Add sliced lemongrass, green mango, garlic, ginger, onion, and chili. Mix well for about 30 minutes to allow flavors to blend.
Step 4. Serve and Store
- Serve immediately or refrigerate for later consumption.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Use brown sugar for a more beautiful sauce color.
- Remove foam from the sauce to prolong its shelf life.
- Don't overcook the sauce or it will be too concentrated.
- Adjust the amount of Korean chili powder according to your spice preference.
- Adjust the amount of lime juice to your taste.
- Gently stir the eggs when adding them to boiling water to prevent breakage.
- Don't overcook the chicken feet; 5-7 minutes is sufficient to maintain their texture.
- Consume young eggs within the day for optimal taste.
Nutrition
- Calories: Unknown
- Fat: Unknowng
- Carbs: Unknowng
- Protein: Unknowng
FAQs
1. Where can I find Thai baby eggs?
Thai baby eggs are often found in Asian grocery stores. Look in the refrigerated section where other eggs are typically located. They are smaller than regular chicken eggs.
2. Can I substitute the chicken feet?
While chicken feet contribute significantly to the broth's richness and collagen, you can substitute them with chicken wings or thighs for a simpler version. The flavor will be slightly different, but still delicious.
This Thai Baby Eggs with Chicken Feet recipe delivers a unique and rewarding culinary experience. The combination of tender eggs, gelatinous chicken feet, and flavorful broth creates a dish that's both comforting and exciting. Enjoy this delicious and surprisingly easy-to-make Thai street food classic!