full-fried chicken feet are a snack that many families love because of its crispy, fragrant, and sour taste. However, to make congested chicken feet that are crispy, some of the following processing methods are needed:
Housewives should note not to boil chicken feet for too long. When the chicken feet water boils, reduce the rolling heat, add a few slices of ginger and mass-fried lemongrass to remove the smell. When the chicken feet are just cooked (about 10 - 15 minutes), take them out immediately and soak them in ice for 10 - 20 minutes. This will help create crunchiness, helping the chicken feet become mushy or mushy.
The lemongrass soaking water needs a mixture of spices such as vinegar, sugar, fish sauce and filtered water and then boil until the mixture dissolves. Next, let the water cool until the chicken feet with a little kumquat, lemongrass, and chili mix well to help keep the delicious flavor.
After mixing the chicken feet with the congested water, housewives need to leave them at room temperature for about 1 hour and then transfer them to the refrigerator. If you want to eat the brooms for about 2 - 3 hours, it will be absorbed enough and you can't soak them for another 1-2 days, it will help the taste become more flavorful to enjoy the stewed chicken feet.
