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Chicken Feet Pickled with Lemongrass and Kumquat
Rate this recipeA pungent aroma and gentle tang you won't be able to forget.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Chicken feet
10 piece
Lemongrass
4 stalk
Ginger
1 piece
Kumquats
5 piece
Chilies
3 piece
Garlic
1 bulb
Lime leaves
5 leaf
Fish sauce
6 tablespoon
Sugar
6 tablespoon
Implementation Steps
01
Wash the chicken feet and trim off the claws. If any skin is still attached, peel it off, then soak in salt water for about 10 minutes.
02
Finely chop the lemongrass. Wash and slice the chilies. Wash the kumquats and slice them into rounds. Peel the garlic, and finely shred the ginger and lime leaves.
03
Bring water to the boil and briefly blanch the chicken feet. Boil water with a few slices of ginger, a pinch of coarse salt and a few lemongrass stalks and cook the feet in it to remove any odor.
04
After boiling, lift out the chicken feet and soak them in ice water for about 5-10 minutes, then lift out and put them in a jar.
05
First, bring about 1 l of water to the boil. When it boils, add about 6 spoonfuls of sugar, 6 spoonfuls of good fish sauce and 1 spoonful of salt and stir until dissolved. Use a ladle to skim off the foam so the pickling liquid is clear. Let the fish sauce mixture boil for about 1 minute, then turn off the heat and leave to cool.
Then pour it into the jar with the chicken feet.
Then pour it into the jar with the chicken feet.
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Chicken Feet Pickled with Lemongrass and Kumquat