Cách làm Chân Gà Ngâm Sả Tắc Trắng Giòn không bị đắng bị nhớt / Ăn Gì Đây

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

calamondin oranges

🥗Healthier: lime

💰Cheaper: regular oranges

Lime provides similar acidity and flavor.

Introduce the dish: Chicken feet pickled with lemongrass and calamondin oranges.

Measure 500 grams of chicken feet (about 20 feet).

Prepare 6 stalks of lemongrass and 1 chili (non-spicy).

Prepare 1 small ginger and some cloves of garlic.

Prepare 10 calamondin oranges and 1/2 lemon.

Juice the lemon and add it to the chicken feet to help remove impurities and keep them white.

Add 1 tablespoon of salt and water to wash the chicken feet thoroughly, rinsing 2-3 times.

Cut the toenails off the chicken feet, and you can choose to cut them or leave them whole.

Thinly slice the ginger and cut the garlic in half.

Cut the lemongrass in half, separating the base and the top; the base will be used for the broth.

Slice the lemongrass root thinly.

Thinly slice the chili and cut the calamondin oranges, removing the seeds to prevent bitterness.

Prepare a cold ice bucket for soaking the chicken feet after boiling.

In a pot, add lemongrass, 1 teaspoon of salt, a few slices of ginger, and 1 teaspoon of alcohol.

Boil gently, then add the chicken feet and cook over medium heat for 15 minutes.

After boiling, transfer the chicken feet to cold water to soak for 10 minutes.

Prepare the pickling liquid: In a separate pot, combine 800 ml of water, 120 ml of rice vinegar, 80 ml of fish sauce, 100 grams of sugar, and 1 teaspoon of salt; stir to dissolve the sugar.

Add ginger, garlic, chili, and lemongrass to the warm water mixture.

Wait for the pickling liquid to cool completely before adding the sliced calamondin oranges.

Ensure the glass jar is dry and clean before adding the chicken feet and pickling liquid.

Refrigerate for 8 hours before serving; this method preserves the dish for 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens