Swallow chicken feet are one of the most popular snacks thanks to the delicate combination of crunchy crunches, the strong aroma of lemongrass, the clear sour taste of the stewed and the spicy taste of the chili.
Accordingly, housewives can refer to the following recipe to quickly get a delicious, crispy pot of chicken feet soaked in lemongrass.
To make a stewed chicken feet, you need to prepare ingredients including 1kg of chicken feet (there should be many industrial chicken feet with meat and thick skin); 300gr of kumquat (ta); 10 - 12 branches of lemongrass; Korea chili and Hanh chili (depending on the family's spicy taste); ginger, garlic, purple onions, lemon leaves... The spices mixed in the stewed water include delicious fish sauce, sugar, rice vinegar, salt...
The chicken feet that you buy should be processed thoroughly, crushed thoroughly with salt and a little vinegar (or lemon) to remove the odor. Then rinse many times with water and remove all the nails. Next, prepare a pot of water, add a few slices of ginger, a few purple onions and a teaspoon of salt. Bring the chicken feet to a boil and simmer for about 7 - 10 minutes. Note that do not boil for too long, which will leave the chicken feet feeling weak.
After removing the chicken feet, immediately put them in a bowl of ice and steep for about 15 - 20 minutes. This is an important step to help the chicken feet become crispy and crunchy. Remove the chicken feet, leave them with water or put them in the refrigerator for about 30 minutes to let the skin dry.
For lemongrass, divide it into thin slices, then beat and slice. half of the kumquat is removed from the seeds and scooped with the juice, and the other half is thinly sliced. Sliced garlic, chili, chopped lemongrass leaves.
Mix the chicken feet soaking water with the formula of 1 bowl of fish sauce: 1 bowl of sugar: 1 bowl of rice vinegar: 3 bowls of filtered water. Add the mixture to the stir-fry evenly, boil until the ingredients are completely dissolved and then let cool. Boiling helps the chicken feet soaking water to store longer and avoid swelling.
When the soaked water has completely cooled, add the juice, garlic, and sliced chili and stir well. Stack the chicken feet in a clean glass jar, interspersed with lemongrass, lemongrass and sliced sticky rice. Pour the soaked water mixture slowly into the jar until the chicken feet are flooded. Finally, add the stripped lemon leaves on top, cover and store in the refrigerator.
The soaked chicken feet can be used after about 8 - 12 hours. The ideal soaking time is 1 to 2 days for the soaked chicken feet to absorb the spices while still maintaining their delicious brittle texture.
