Pickled Chicken Feet
Pickled chicken feet is a popular snack in Korea, Japan, and other parts of Asia. Some people might be afraid of eating chicken feet because of their appearance, texture, bones, skin, and lack of meat. But fear not, these chicken feet are delicious and surprisingly packed with many health benefits.
Ingredients
- 10-12 chicken feets
- red chili
- dried kaffir lime leaves
- dried galangal
- lemongrass
- 5 cloves of garlic
- 5 tablespoons sugar
- 4 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- lemon slices
- ginger
- 3 cups of water
- 2 teaspoons of lemon 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 might 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 a boil.
- Add fish sauce, rice vinegar, sugar, salt and cook until dissolved.
- Add 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.
- Drain and collect the juice, discard the remaining.
- Add lime slices, sliced garlic, 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 soal 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 the refrigerator.
Tried this recipe?Let us know how it was!