Salted roasted chicken feet are a favorite dish of many families with crunchy crispy chicken skin accompanied by the salty taste of salt and the strong aroma of lemongrass.
Some tips that housewives can apply to make crispy salted roasted chicken, just like a restaurant.
Accordingly, prepare 1kg of industrial chicken feet because many meats help retain the water while frying; 5 lemongrass, ginger, lemon leaves, nangity powder (or crispy fried dough).
The secret to making crispy roasted chicken feet with salt is to prepare a special type of salt flour by roasting sticky rice and green beans in a pan over low heat until golden brown and fragrant.
Then, puree this mixture with dried roasted sea salt and a little black pepper. Salted flour mixture needs to be ensured to have a mild saltiness and beautiful ao dai white color.
The chicken feet processing process also requires meticulousness when the processing must be thoroughly cleaned and then carefully squeezed with salt and lemon juice to remove the smell.
Next, boil chicken feet with a few slices of ginger and a little turmeric powder to color for about 10 minutes. Remove the chicken feet and steep in a bowl of ice cream with a little vinegar to help the skin hunting back, creating crispiness and not cracking when fried.
Once the chicken feet are completely drained, roll a thin layer of flour around them to create a crispy crust when fried.
Housewives can use a deep pan, boil hot cooking oil and then release the chicken feet into the deep-fried fryer with a large amount of heat to help the skin of the chicken yellow all over the face. Remove the chicken feet to drain the oil and continue to use the pan to fry lemongrass until fragrant.
The final step is to put the chicken feet and lemongrass in a large bowl, slowly sprinkle the mixture of salt and shock to help the salt and salt stack evenly, sprinkle the chopped lemon leaves just to make the dish more delicious and enjoyable.
