Chicken Feet Pickled with Lemongrass and Chili

Name: Chicken Feet Pickled with Lemongrass and Chili
Cuisine: American
Ingredients: Chicken feet (1 package as shown in the picture, about 10 feet); 15 large stalks lemongrass; 4 calamansi (or substitute with 2 limes if unavailable); 1 large red chili pepper, 3-4 bird’s eye chilies; 1 small piece ginger; Fish sauce (use a mild, less pungent variety); Sugar, vinegar, salt

Lâm Lâmm @cook_2625955

Hà Nội

A super tasty snack for the Lunar New Year. Each piece of chicken foot is crunchy, fragrant with lemongrass and calamansi, spicy from chili, and has a sweet and sour flavor that's easy to enjoy.

Lâm Lâmm @cook_2625955

Hà Nội

A super tasty snack for the Lunar New Year. Each piece of chicken foot is crunchy, fragrant with lemongrass and calamansi, spicy from chili, and has a sweet and sour flavor that's easy to enjoy.

Saved

Ingredients

Chicken feet (1 package as shown in the picture, about 10 feet)
15large stalks lemongrass
4calamansi (or substitute with 2 limes if unavailable)
1large red chili pepper, 3-4 bird’s eye chilies
1small piece ginger
Fish sauce (use a mild, less pungent variety)
Sugar, vinegar, salt

Saved

Steps

1

Scrape the yellow outer layer off the chicken feet, trim the nails, and rub with salt and vinegar (you can also use a little white wine if you have it). Let sit for 5 minutes, then rinse thoroughly with clean water.
2

Lightly crush 5 stalks of lemongrass and place them at the bottom of a pot. Add the chicken feet and enough water to just cover them. Add the crushed ginger and a pinch of salt. Bring to a boil, stir the chicken feet, and let boil for another 2 minutes. Turn off the heat.
3

Immediately rinse the chicken feet under cold running water to remove any foam or residue, then soak them in a bowl of cold water for about 5 minutes. Remove and place in the refrigerator for 15 minutes to make them firm and crunchy.
4

Prepare the other ingredients: Slice the lemongrass into thin rings, cut the calamansi into thirds, slice the large chili diagonally, and finely chop the bird’s eye chilies. Do not add kaffir lime leaves at this stage; slice them thinly and sprinkle on top just before serving if desired.
5

Make the pickling liquid: For a batch this size, use 1/2 the container of water. Bring the water to a boil, then add 4 tablespoons sugar, 6 tablespoons fish sauce, and 4 tablespoons vinegar. Adjust the amounts to taste; the pickling liquid should be quite flavorful so the chicken feet absorb enough seasoning. Let the liquid cool completely.
6

Chop the chicken feet into thirds. In a container, layer sliced lemongrass on the bottom, add 3 pieces of calamansi, 2 chopped bird’s eye chilies, and half the chicken feet. Add another layer of lemongrass, 2 more pieces of calamansi, some sliced red chili and bird’s eye chilies, then the rest of the chicken feet. Finish with the remaining lemongrass, calamansi, and chilies on top.
7

Pour the cooled pickling liquid over the chicken feet, cover, and refrigerate. They’ll be ready to eat after one day. If you like it spicy, add extra chili.
8

Good luck and enjoy! Thank you for trying this recipe!