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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Boneless chicken feet marinated with lemongrass and kumquat using the proper method for boning chicken feet, crunchy and delicious, avoiding bone splinters, much more appealing. The sour and spicy flavor of kumquat and chili combined with the aroma of lemongrass and ginger makes the dish from chicken feet even more appetizing. Let’s go to the kitchen with TasteVN to treat the family to this chicken dish!
Ingredients for Boneless Chicken Feet Marinated with Lemongrass and Kumquat Serves 4
Chicken feet 2 kg Carrot 100 gr Green mango 500 gr Kumquat 500 gr Orange 2 fruits Kaffir lime leaves 10 leaves Ginger 1/2 piece Shallots 250 gr Garlic 100 gr Chili 20 fruits Lemongrass 10 stalks Vinegar 2 tablespoons Sugar 400 gr Fish sauce 100 ml MSG 2 teaspoons
How to Choose Fresh Ingredients
How to choose fresh chicken feet
- You should choose chicken feet that have a natural pinkish white color, without unusual white or green spots.
- When touching the chicken feet, they should not be slimy.
- Do not buy chicken feet that are too soft or have swollen toes that are separated.
- It is advisable to buy from reputable establishments to ensure quality and safety when using.
How to choose fresh and delicious carrots
- Choose carrots that are straight in shape, with smooth skin, bright color, and feel firm and heavy in your hand.
- Avoid selecting carrots with leaves or stems at the base, and those with thick, bulky shoulders, as these are often carrots with large cores, which are not sweet and have fewer nutrients.
- Do not purchase carrots that are misshapen, dark in color, bruised, or have unusual spots.
How to choose fresh and delicious oranges
- Good oranges will still have the knob, and when touched, the knob feels firm and cannot be easily removed by hand.
- Choose oranges with fresh skin, feeling smooth and shiny to the touch, and when gently squeezed, essential oils will be released.
- It is best to choose oranges that are evenly round, feel firm in hand, and have a yellow bottom.
- Additionally, pay attention to the stem end of the orange; if it is sunken compared to the surrounding surface, it indicates a juicy orange.
- Avoid buying oranges with scars, dark spots, or dull skins as these are old oranges, which will have a spoiled smell and be unappetizing when eaten.
How to choose delicious green mangoes
- Choose medium-sized mangoes that look fresh, with evenly green skin.
- Avoid selecting mangoes that are wilted or bruised.
- For this salad dish, you should not choose mangoes that are turning yellow as they are nearing ripeness and cannot be used for mixed salads.
How to prepare Bone-removed Chicken Feet soaked in Lemongrass and Calamansi
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Prepare and boil the chicken feet
When you buy chicken feet, cut off all the nails, then rub them with salt to eliminate the smell. After that, rinse them thoroughly with water and let them drain.
Next, use a knife to make a lengthwise cut along the chicken feet and then make cuts on each toe, then rinse the chicken feet again to remove any blood and let them drain.
To boil the chicken feet, add 3 liters of water to a pot, along with the lemongrass tops and half of the sliced ginger, then bring the water to a boil. After that, add the chicken feet to boil on low heat and add 1 tablespoon of salt and 2 tablespoons of vinegar to the pot.
Boil for about 10 minutes until the chicken feet are cooked, then take them out and place them in a bowl of ice water for about 10 minutes to make them crispy, then take them out to drain.
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Debone the chicken feet
Use your index finger and thumb to push the skin at the tip of the chicken’s toe down to expose the first bone joint, then use scissors to separate the skin, bending the joints until all the bones are out, keeping the tendons intact.
Once the chicken feet are deboned, cut them into bite-sized pieces.
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Prepare other ingredients
Lemongrass is cleaned, old layers are removed, and sliced thinly. Garlic and shallots are peeled and sliced.
Calamondin is cleaned, briefly soaked in saltwater, take 300g sliced, and the remaining 200g is squeezed for juice.
Carrot is peeled, cleaned, and shredded. Green mango is cleaned, peeled, and cut in half.
Chili is cleaned, 15 pieces are minced, and 5 pieces are cut into sections. Kaffir lime leaves are cleaned and finely shredded.
Orange is cut in half and squeezed for juice. Ginger is peeled, cleaned, and shredded.
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Making pickled fish sauce
Put 400g of sugar, 100ml of fish sauce, and 2 teaspoons of monosodium glutamate into a clean bowl.
Stir well until the sugar dissolves, then add the orange juice, calamondin juice, 200ml of water, chopped chili, and adjust the seasoning to taste.
Tip: Depending on your preference, you can adjust the amount of sugar, calamondin juice, and chili to suit.
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Completion
Add the chicken feet and mix well with 2 ladles of the pickled fish sauce mixture, then add the green mango, carrot, lemongrass, ginger, lime leaves, garlic, and chopped chili.
Pour in the remaining pickled fish sauce, mix well, and let it sit for about 10 minutes for the mixture to absorb the flavors.
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Final Product
You scoop the marinated chicken feet out onto a plate and enjoy.
The chicken feet are crunchy, along with the crunchy sour green mango soaked in a rich sweet and sour spicy flavor, enhanced by the aroma of lemongrass and calamondin, very delicious and appealing, right?
If you have leftover lemongrass calamondin chicken feet, you can put them in a food container, place them in the cool compartment of the refrigerator, and they can be preserved for 4 – 5 days!
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With the above recipe, TasteVN wishes you success with your dish boneless chicken feet soaked in lemongrass and kumquat!
*Refer to images and recipes from the YouTube channel: Natha Food
