1. Ingredients for lemongrass, lime and mango pickled chicken feet
Chicken feet: 20 pieces
Young mango: 500g
Carrot: 1 root
Lemongrass: 4 stalks
Kumquat: 10 fruits
Garlic: 4 cloves
Ginger: 2 roots
Chili: 5 fruits
Fish sauce: 100ml
Vinegar: 80ml
Cooking oil: 2 tablespoons
Chili powder: 2 teaspoons
Ice cubes: 350g
Sugar: 150g
Salt: a little
White wine: a little
2. How to make lemongrass, lime and mango pickled chicken feet
Step 1: Prepare ingredients
Wash the chicken feet. To remove the odor, use a knife to cut off the nails and rub the chicken feet with white wine and a few crushed ginger slices, then rinse 2-3 times with water and drain. Finally, chop the chicken feet in half to make it easier to absorb the spices and enjoy.
With young mango, you wash and peel. Peel and wash carrots. Then, cut green mango and carrots into thin slices.
Wash and chop lemongrass. Peel ginger, wash and cut into strips. Peel garlic, wash, crush and chop finely. Remove stem of chili, wash and slice.
Wash the kumquats and soak them in diluted salt water for 15 minutes. Next, wash the kumquats again, drain and cut into thin slices.
Step 2 : Steam chicken feet
Put the chicken feet in a steamer with 4 lemongrass stalks, 1 sliced ginger root, 1 teaspoon salt for about 15 minutes. When the chicken feet are cooked, remove them and soak them in a bowl of ice water for about 10 minutes, then drain.
Step 3 : Make chicken feet mixed with mango
Place the pan on the stove, add 2 tablespoons of cooking oil and add half of the minced garlic and saute until fragrant. Next, add 100ml of fish sauce, 80ml of vinegar, 150g of sugar, 2 teaspoons of chili powder to the pan, stir well and cook over medium heat until boiling, then turn off the heat and let cool.
Then, cut the chicken feet into bite-sized pieces. Next, put the chicken feet in a large bowl, add carrots, young mango, kumquat, lemongrass, shredded ginger, a little minced garlic, sliced chili, then add all the cooled fish sauce, mix well and leave for 2 hours for the chicken feet to absorb the spices.
Step 4: Finish
Scoop out the chicken feet and enjoy. The crispy chicken feet with sweet and sour spices are extremely stimulating to the taste buds.
3. Notes when making lemongrass, lime and mango pickled chicken feet
Fresh chicken feet will have a natural pink-white color, the bones inside are still red. Do not choose chicken feet that are too plump, puffy on the outside, and the skin is not wrinkled.
Avoid buying chicken feet that have deformities, lumps, or blood clots because they may be from sick chickens. Also, do not buy chicken feet that are scratched or bruised because they are usually chicken feet that have been stored for a long time.
To choose delicious green mangoes, you need to choose fruits that are round at the waist and gradually narrow towards the tail. The outer skin has a moderate green color, not too light or too dark.
Regarding preservation, lemongrass and lime pickled chicken feet can be used for 4 to 5 days if kept in the refrigerator.
Do not let utensils such as plates, spoons, chopsticks, etc. get wet because the food will easily become scum and spoil quickly.
You should use a glass jar to store the lemongrass and lime chicken feet, which is both aesthetically pleasing and has a longer shelf life than other food containers. Note that you need to wash and dry the glass jar before storing the lemongrass and lime chicken feet.
Above is how to make delicious lemongrass, lime and mango pickled chicken feet, with a simple, easy-to-make recipe. Hopefully with the above sharing, you can successfully make this extremely attractive snack.
Good luck!
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Source: https://vietnamnet.vn/cach-lam-chan-ga-ngam-sa-tac-xoai-gion-ngon-2314426.html
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