Marinated chicken feet with lemongrass and kumquat is a snack that is very suitable for enjoying with friends and family. In the article below, TasteVN will cook guide you on 3 ways to make delicious and crunchy marinated chicken feet with lemongrass and kumquat at home in no time!
1. Marinated chicken feet with lemongrass and kumquat
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Marinated Chicken Feet with Lemongrass and Kumquat Serves 4
Chicken feet 1.5 kg Lemongrass 7 stalks Kumquat 200 gr Garlic 1 bulb Shallots 5 bulbs Lime 4 fruits Chili 10 fruits Rice wine a little Fish sauce 1 cup (rice bowl) Ice cubes a little Salt/ sugar a little
Tools needed
Ingredient images
How to prepare Marinated Chicken Feet with Lemongrass and Calamondin
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Prepare the chicken feet
You wash the chicken feet with a little salt, then cut them in half and boil them. You add about 1 teaspoon of salt, a little rice wine, 2 stalks of lemongrass, and 5 crushed shallots into the boiling water, then cook until it boils and turn off the stove.
To keep them crispy, you take the chicken feet out and put them in a bowl of ice water for 15 minutes. After that, you take the chicken feet out to drain.
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Make the marinade sauce for the chicken feet
You place a pot on the stove, then add 1 bowl (rice bowl) of fish sauce and bring it to a boil, then add 2 bowls of sugar into the pot and continue to simmer over medium heat. Wait until the mixture boils, then turn off the stove and let it cool.
Next, you slice 5 stalks of lemongrass, 200g of calamondin, 3 chili peppers, grind or smash the garlic and the remaining 7 chili peppers, and squeeze to get 1/2 bowl of lime juice.
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Soak chicken feet
After preparing the ingredients, place the chicken feet in a bowl, then gradually add minced garlic, chili, horn chili, kumquat, sliced lemongrass, and cooled sauce, mixing everything well.
Next, let the mixed chicken feet sit at room temperature for 1 hour, then store in the refrigerator refrigerator.
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Final product
Chicken feet soaked with lemongrass and kumquat have an eye-catching red and green color. When eaten, you will experience the crunchy texture of the chicken feet, the sour and spicy flavor, along with the fragrant aroma of lemongrass and kumquat blending together, extremely appealing.
2. Chicken feet soaked with lemongrass and kumquat Thai style
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Preparation
30 minutes
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Processing
40 minutes
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Difficulty
Easy
Ingredients for Thai-style Pickled Chicken Feet with Lemon Grass and Calamansi Serves 2
Chicken feet 500 gr Lemon grass 40 gr Horn chili 50 gr Kaffir lime leaves 10 leaves Calamansi 5 fruits Chili 15 gr Galangal 50 gr Cilantro 5 stems Shallots 5 bulbs Garlic 1 bulb Fish sauce 100 ml Vinegar 100 ml White wine 10 ml Salt/ sugar a little
Product Information
- The recipe uses a multi-functional blender 400W, 1.5 liters to blend the ingredients. It uses a special 4-blade stainless steel knife that helps enhance sharpness, making it easy to puree food, including small ice.
- The anti-slip base helps stabilize the machine during operation, ensuring safety in use.
- You can get yourself a multi-functional blender to have a reliable assistant in the kitchen.
- If you want to make a delicious dipping sauce for the pickled chicken feet, get this blender to have a great helper.
Tools Required
Ingredient Image
How to Prepare Thai-style Pickled Chicken Feet with Lemon Grass and Calamansi
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Prepare Chicken Feet
Wash the chicken feet thoroughly, then boil them with 1 crushed lemon grass stalk, 3 bird’s eye chilies, and 10ml of white wine until cooked. Remove and soak in ice water for 10 minutes to firm up the chicken feet. Then chop the chicken feet in half.
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Make the marinade for chicken feet
You place a pot on the stove and add 100ml of water, 100ml of fish sauce, 100ml of vinegar, 120g of sugar, and 1 tablespoon of salt. Boil it, turn off the heat, and let it cool to have the marinade for chicken feet.
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Completion
First, you grind the mixture of shallots, garlic, coriander root, chili, horn chili, and galangal.
After cutting the chicken feet in half, marinate the chicken feet with the ground mixture above and 5 calamondin limes, then pour the marinating liquid over the chicken feet, mix well, and let it sit for about 2 hours before serving.
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Product
The Thai-style marinated chicken feet are chewy, crispy, imbued with a balanced sweet, sour, and spicy flavor, truly rich in taste. Especially, the method of making lemongrass and calamondin lime chicken feet has a distinctive flavor of lemongrass and calamondin lime, fragrant with kaffir lime leaves, very appealing.
Product Information
- You can use a multi-purpose blender 400W, 1.5 liters to grind the ingredients. It uses a special 4-blade stainless steel knife, which helps the product increase its sharpness, easily grind food, including small ice. The anti-slip base helps stabilize the machine during operation, ensuring safety.
- Currently, the price of the multi-purpose blender ranges from 350,000 to 6,700,000 VND (price updated in May 2022).
3. Marinated chicken feet with lemongrass and young kumquat
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for marinated chicken feet with lemongrass and young kumquat For 2 people
Chicken feet 500 gr Dried shrimp 30 gr Young kumquat 100 gr Kumquat 50 gr Ginger 10 gr Lemongrass 50 gr Chopped lemongrass 2 tablespoons Chili 20 gr Chopped shallots 2 tablespoons Kumquat juice 50 ml Fish sauce 50 ml Shrimp paste 100 gr Brown sugar 100 gr Cooking oil 2 tablespoons
Required tools
How to choose fresh young kumquat
- Choose kumquats with a bright green skin, without scratches or blemishes, that feel slightly firm when pressed, not too soft.
- The stem should still be intact, attached to the body, possibly with some sap around, indicating that the kumquat was just harvested.
- Avoid choosing kumquats that are yellow as they are ripe, which will not be crunchy when mixed.
How to make Chicken Feet Pickled with Lemongrass and Non-Young Calamondin
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Boil the chicken feet
Clean 500gr of chicken feet, cut the nails, and chop them in half. Put the chicken feet in a pot to boil with a bit of ginger and lemongrass for fragrance. Boil the chicken feet for 10 minutes until cooked, then remove and soak them in cold water for crunchiness, after that take them out to drain.
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Make the calamondin dressing
Heat a pan, add 2 tablespoons of cooking oil, then add 20gr of minced lemongrass and 20gr of minced shallots and sauté until fragrant and golden. Next, add 50ml of fish sauce, 50ml of calamondin juice, 100gr of brown sugar, and 100gr of shrimp paste, stir well until boiling, then turn off the heat.
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Completion
Put the chicken feet into a bowl, add 50g of dried shrimp, 20g of sliced chili, 50g of calamondin (cut in half), and 100g of young starfruit (cut in half), thinly sliced lemongrass. Pour the sauce into the bowl, mix the chicken feet well so that the sauce evenly coats all sides, giving the chicken feet a beautiful orange-red color.
Let it sit for about 30 minutes for the chicken feet to absorb the fish sauce before serving.
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Final Product
Crispy chicken feet combined with the sour taste of young starfruit and calamondin, a bit of saltiness from the satay mixed with the spicy heat of chili, are very appetizing. The chicken feet still maintain their chewy and crunchy texture, making them enjoyable to eat without getting tired of them.
How to choose fresh and delicious chicken feet
- Choose chicken feet that have a natural pinkish-white color, without the appearance of green, red, or yellow spots, and when touched, they should not be slimy.
- Chicken feet should not be too soft or swollen with separated toes. That may indicate water-injected chicken feet.
- It is advisable to buy chicken feet from reputable establishments with clear origins at stores selling clean food to ensure health.
How to boil chicken feet to be crispy and delicious
- During the boiling process, start with high heat until it boils, then reduce to low heat, keeping the water at a gentle simmer. Boil the chicken feet for about 5 – 6 minutes.
- To keep the chicken feet crispy and beautifully golden without darkening, immediately place them in cold water once they are cooked.
How to store lemongrass chicken feet
- After preparation, you should soak the chicken feet for 1 – 2 days in the refrigerator to help the dish absorb flavor, making it more delicious than eating immediately after preparation.
- When eating, use clean chopsticks to take out the desired portion, then cover tightly and continue to store in the refrigerator; it can be kept for 7 – 15 days!
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Above is a guide article on 3 ways to make lemongrass chicken feet that are crispy and irresistibly flavorful, extremely simple to make at home. Wish you success in preparing this snack to treat your family!
