#chicken, #food Chicken Feet and Pig Ear with Lemongrass & Kumquat
This dish is a delicious Vietnamese snack featuring the crunchy texture of chicken feet and pig ears, combined with the fragrant aroma of lemongrass, the sourness of kumquat, and the spicy kick of chili. It's a perfect dish for gatherings and parties. Ingredients:
500g chicken feet
300g pig ears
6 – 7 kumquats
4 – 5 stalks of lemongrass
1 piece of ginger
2 – 3 fresh chilies
1 garlic bulb
100ml vinegar
50ml fish sauce
100g sugar
1 tsp salt, 1 tsp seasoning powder
200ml water
Vietnamese coriander (optional)
Instructions: Step 1: Prepare the chicken feet and pig ears
Trim the nails off the chicken feet, wash them with diluted saltwater, then blanch them in boiling water with some ginger slices to remove the smell.
Clean the pig ears by rubbing them with salt, rinse well, then boil them with ginger and lemongrass for extra fragrance. Once cooked, transfer them to ice water to maintain their crunchiness.
After cooling, cut the chicken feet and pig ears into bite-sized pieces.
Step 2: Make the pickling sauce
In a pot, combine 200ml of water, 100g of sugar, 50ml of fish sauce, and 100ml of vinegar. Bring to a light boil, then let it cool.
Thinly slice the lemongrass, peel the garlic, slice the chili, and cut the kumquats in half, removing the seeds to avoid bitterness.
Step 3: Marinate the chicken feet and pig ears
Mix the chicken feet and pig ears with the sliced lemongrass, chili, and kumquats.
Pour the cooled pickling sauce over the mixture, stir well, then transfer it into a sealed container.
Let it sit in the fridge for about 4 – 6 hours to absorb the flavors before serving.
Serving
This dish is best enjoyed cold, with a crunchy and tangy flavor. You can serve it with Vietnamese coriander and a dipping sauce of salt, pepper, and lime juice for extra taste.
