The chicken feet marinated with lemongrass and kumquat are crispy, tangy, and spicy, making them extremely appealing. Not only are they a favorite dish among women, but they are also a tasty option for men to enjoy with drinks. Let’s get cooking with TasteVN and try out these 2 enticing snack recipes right away!
1. Chicken Feet Marinated with Lemongrass and Kumquat Mango
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Chicken Feet Marinated with Lemongrass and Kumquat Mango Serves 20 pieces
Chicken feet 20 pieces Unripe mango 500 gr Carrot 1 piece Lemongrass 3 stalks Kumquat 10 fruits Garlic 3 cloves Ginger 2 pieces Chili 5 fruits Fish sauce 100 ml Vinegar 90 ml Cooking oil 2 tablespoons Chili powder 2 teaspoons Ice cubes 300 gr Sugar 150 gr Salt A little
Images of Ingredients
How to prepare Chicken Feet soaked in Lemongrass and Kumquat with Mango
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Prepare the chicken feet
To eliminate the unpleasant smell of chicken, mix the chicken feet with 1 tablespoon of salt, 2 tablespoons of vinegar, then add enough water to submerge the chicken feet and soak for 10 minutes.
Put about 400ml of water in a pot and bring to a boil, add the chicken feet along with 1 sliced ginger root and 1 teaspoon of salt, and boil for 15 minutes. Then remove the chicken feet, cut off the nails, and soak them in ice water for 20 minutes.
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Prepare the other ingredients
Wash the green mango and carrot thoroughly with water, then peel them. Use a knife to julienne the carrot, and slice the mango into thin, bite-sized pieces.
After buying the lemongrass, wash it thoroughly and slice it thin. Peel the ginger, wash it, and then cut it into strips. Peel and crush the garlic, then finely chop it. Remove the stems from the chili, wash it, and slice it.
Wash the kumquat briefly with water, then soak it in diluted salt water for about 10 minutes. After that, rinse it thoroughly, drain, and slice it thinly.
Make mango salad with chicken feet
Place a pan on the stove, add 2 tablespoons of cooking oil and sauté 1/2 of the minced garlic until fragrant. Then add 100 ml of fish sauce, 80 ml of vinegar, 150g of sugar, and 2 teaspoons of chili powder to the pan, stir well and cook over medium heat until boiling, then turn off the heat and let it cool.
Cut the chicken feet into bite-sized pieces. Then place the chicken feet into a large bowl, add carrots, unripe mango, kumquat, shredded lemongrass, julienned ginger, a little minced garlic, 5 sliced bird’s eye chilies, then pour all the cooled fish sauce mixture over it, mix well and let it marinate for 2 hours for the chicken feet to absorb the seasoning.
Final Product
The final product is crispy chicken feet with a sweet and sour seasoning that is extremely stimulating to the taste buds. When eaten with sour mango, it is incredibly appealing, and the aroma of lemongrass and calamondin is intoxicating. I guarantee that when you serve this dish, everyone will be craving it.
2. Chicken Feet Pickled with Lemongrass and Calamondin Mango (recipe shared by a user)
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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Chicken Feet Pickled with Lemongrass and Calamondin Mango (recipe shared by a user) For 20 pieces
Chicken feet 20 pieces Green mango 1 piece Lemongrass 10 stalks Calamondin 15 pieces Chili 10 pieces Ginger 1 piece Garlic 1 piece Rice vinegar 6 tablespoons Fish sauce 6 tablespoons White wine 1 tablespoon Sugar 6 tablespoons Salt a little
Ingredient Image
How to prepare Pickled Chicken Feet with Lemongrass, Calamondin, and Mango (recipe shared by users)
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Prepare the chicken feet
To eliminate the smell of the chicken, you wash the chicken feet thoroughly, use a knife to cut off the nails, then rub the chicken feet with white wine and a little smashed ginger. Rinse again 2 – 3 times with cold water and let them drain. Finally, cut the chicken feet in half for better absorption of the spices and easier enjoyment.
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Prepare the other ingredients
Wash the calamondins, cut them in half, and use the tip of the knife to remove the seeds.
Tip: To avoid bitterness when pickling the calamondin, be careful not to bruise the peel.Wash the lemongrass, take 2 stalks, smash and cut into pieces, and slice the remaining part thinly into rounds.
Remove the stems from the chili, wash with water, and slice thinly. Peel the garlic, wash it, then smash and chop finely.
Peel the ginger, divide it into 2 parts. One part you smash and chop finely, the other part you slice.
Peel the mango, and cut it into small bite-sized cubes.
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Boil chicken feet
Boil pot of water on the stove until it’s boiling, then add the prepared chicken feet along with a few slices of ginger and smashed lemongrass. Boil over high heat for about 5 – 10 minutes until the chicken feet are just cooked, then turn off the heat.
Remove the chicken feet and place them in a bowl of ice water with a little salt added. Soak for 10 minutes. Then take them out and place them in the refrigerator refrigerator for 20 – 30 minutes to make the chicken feet crispier.
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Making chicken foot dipping sauce
Pour 1 liter of water into a pot and bring it to a boil, then add a mixture of seasonings including: 6 tablespoons of fish sauce, 6 tablespoons of sugar, 6 tablespoons of rice vinegar, 1 teaspoon of salt and stir well to dissolve the seasonings. Continue boiling for about 1 minute to ensure the mixture has a certain clarity. Turn off the heat and let it cool.
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Making lemongrass and calamondin chicken feet
When the dipping liquid is warm (about 50 – 60 degrees Celsius), add all the remaining ingredients including: lemongrass, chili, ginger, and garlic that have been prepared, and mix well. The warm water will help the seasonings become more aromatic.
Wait until the dipping liquid cools completely, then add the calamondin and chicken feet and mix well. After thoroughly mixing the ingredients, place everything into a glass jar that has been rinsed with boiling water and put it in the refrigerator to preserve.
Tip: If you don’t have a glass jar, you can also soak the chicken feet in a plastic jar that has been cleaned.
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Final Product
You have just completed the dish of pickled chicken feet with lemongrass and mango with a very eye-catching color from mango, calamansi, lemongrass, and chili that makes you want to eat right away, plus the enticing spicy aroma mingled with the distinctive scent of sour vinegar.
When eaten, the chicken feet are soft, not too chewy, and evenly soaked with spices, with a slight spicy sensation on the tip of the tongue that is very enjoyable. Combined with the crunchy and sour mango pieces, it’s extremely delightful to eat. This dish is sure to make everyone fall in love with it.
How to choose fresh chicken feet
- To select good chicken feet, you need to observe them; fresh chicken feet will have a natural pinkish-white color, and the bones inside will still be red.
- You can also recognize fresh chicken feet by touching them. Fresh and good chicken feet will have elastic skin, no sliminess on the skin, and feel firm when held.
- Do not choose chicken feet that are too plump, swollen, or have skin that is not wrinkled.
- If chicken feet show deformities, lumps, or bruises, they may come from sick chickens.
- Additionally, avoid selecting chicken feet that are scratched or bruised as they are usually feet that have been stored for a long time.
How to choose fresh lemongrass
- Choose lemongrass with tightly wrapped stalks, with older layers on the outside and younger layers inside. The leaves should be bright green.
- If it has a distinctive fragrance when sniffed, then it is good lemongrass.
- Do not buy lemongrass with wilted stems and leaves, or that are bruised. If it doesn’t smell fragrant when sniffed, then it should not be purchased.
How to choose fresh kumquat
- You should choose green kumquats that are evenly colored and have a light, characteristic fragrance.
- Those kumquats that are round, smooth-skinned, and shiny should be selected as they are of good quality.
- Prioritize kumquats that feel heavy when held; avoid those that are large but light, as the latter will have more water.
- Do not buy overly yellow kumquats as they may be slightly overripe, and avoid those that are wilted, faded, or do not have a fragrant smell when sniffed.
How to choose fresh green mangoes
- To select delicious green mangoes, you need to choose those with a rounded waist that tapers towards the tail. The outer skin should have a moderate green color, not too pale and not too dark.
- Pay attention to the stem; if the stem looks fresh, plump, and especially still has sap, then it is definitely a freshly picked mango.
- A good green mango will be moderately firm when pressed, not too hard but also not too soft. When smelled, it will have a mild, characteristic mango fragrance.
How to store chicken feet soaked in lemongrass and kumquat
- Chicken feet soaked in lemongrass and kumquat after preparation can be stored for 4 to 5 days if kept in the refrigerator.
- You should not let utensils like plates, spoons, chopsticks,… come into contact with water as the dish will easily develop a film and spoil quickly.
- It is advisable to use glass jars to store chicken feet soaked in lemongrass and kumquat; this will not only look more aesthetic but also prolong the storage time compared to other types of food containers. The glass jars also need to be cleaned and dried before storage.
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It’s really easy to do, isn’t it? TasteVN wishes you success in quickly and simply making the dish chicken feet soaked in lemongrass and kumquat with mango!
*Source of the recipe and images shared from Facebook Duyên Nguyễn.
