Have you tried chicken feet before? If not, you might find it strange and unappealing. After all, what could be so special about chicken feet that people would actually go out of their way to buy and eat them?
What nationality eats chicken feet?
Pickled chicken feet are a popular snack in Korea, Japan, and other parts of Asia. It’s a strange-sounding dish that conjures up images of witchy brews bubbling away in some cauldron. But fear not: these chicken feet don’t taste anything like feet. In fact, they’re delicious!
Similar to gizzards, pickled chicken feet are a by-product of the poultry industry that is usually discarded. But in many cultures, especially those in Asia, they’re considered a delicacy. Pickling chicken feet not only extend their shelf life and adds flavor, but it also makes them easier to digest.
Health benefits of pickled chicken feet
Once you give it a try, it becomes rather addictive. Like any other part of the chicken, the feet are also very rich in protein. In fact, “70% of their total protein content is collagen”. This makes them an excellent source of nutrition for anyone who is looking to improve skin health and reduce joint pain.
Since we’re going to pickle the chicken feet instead deep-frying or serving them with sauce, you can avoid the amount of additional carb, fat, and calorie content.
What do pickled chicken feet taste like?
The texture of pickle chicken feet is acidic and slightly salty. It’s like a mixture of crunchy and sour.
Chicken feet can be a little gummy, but they can also be quite savory. Some people enjoy them cooked in a variety of ways, such as stir-frying or braising.
These chicken feet are boneless, and to make them at home, here are my simple steps you can follow:
Ingredients
- 10 – 12 chicken feet
- red chili
- dried kaffir lime leaves
- dried galangal
- dried lemongrass
- 5 cloves of garlic
- 5 tablespoons sugar
- 4 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- lime slices
- Ginger
- 3 cups of water
- 2 teaspoons of lemon juice
How to make pickled chicken feet
Prepare the chicken feet
- Cut the nails, and wash them with salt water.
- In a pot, boil the water, then add the chicken feet and cook for 20 minutes. Add a few slices of ginger to make the feet more fragrant. Make sure to not overcook the chicken feet, otherwise, they get mushy and lose their crunchiness.
- Drain the feet and soak them in ice-cold water right after boiling them to make the skin crispy and fresh.
- Soak the chicken feet for about 10 minutes. Drain the water and store it in the container in the fridge. Make sure to cover the chicken feet so they don’t dry out.
Marinate the chicken feet
- In a pot, add 3 cups of water and bring to boil
- Add fish sauce, rice vinegar, sugar, salt and cook until dissolved
- Add dried lemongrass, dried galangal, dried kaffir lime leaves (cut in small pieces), and ginger. Simmer for 15 minutes.
- Turn off the heat and wait for the mixture to cool down.
- Pour the mixture through a colander over a bowl to collect the juice and discard the remaining.
- Add lime slices, sliced garlic, dried chili, and lemon juice. Stir for about 1 – 2 minutes. Pour the mixture into the container of chicken feet.
- Store the chicken feet in the refrigerator for about 5 hours before serving.
Notes: We don’t want to boil the lime slices or soak them in hot water, otherwise the skin will make the chicken feet and the marinate bitter.
Picked chicken feet last up to 15 days in refrigerator.
Pickled Chicken Feet
Ingredients
- 10-12 chicken feet
- red chili
- dried kaffir lime leaves
- dried galangal
- dried lemongrass
- 6 cloves garlic
- 5 tablespoons sugar
- 4 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- lemon slices
- ginger
- 3 cups wate
- 2 teaspoons lime juice
Instructions
Prepare the chicken
- Cut the nails, and wash them with salt water.
- In a pot, boil the water, then add the chicken feet and cook for 20 minutes. Add a few slices of ginger to make the feet more fragrant. Make sure to not overcook the chicken feet, otherwise, they get mush and lose their crunchiness
- Drain the feet and soak them in ice-cold water right after boiling them to make the skin crispy and fresh.
- Soak the chicken feet for about 10 minutes. Drain the water and store it in the container in the fridge. Make sure to cover the chicken feet so they don't dry out.
Marinate the chicken feet
- In a pot, add 3 cups of water and bring to a boil.
- Add fish sauce, rice vinegar, sugar, salt and cook until dissolved.
- Add dried lemongrass, dried galangal, dried kaffir (cut in small pieces), and ginger. Simmer for 15 minutes.
- Turn off the heat and wait for the mixture to cool down.
- Pout the mixture through a colander over a bowl to collect the juice and discard the remaining.
- Add lime slices, sliced garlic, dried chili, and lemon juice. Stir for about 1-2 minutes. Pout the mixture into the container of chicken feet.
- Store the chicken feet in the refrigerator for about 5 hours before serving.
