How to Make Vietnamese Boneless Chicken Feet Pickled with Lemongrass and Kumquat

Prepare the Boneless Chicken Feet

After deboning the chicken feet, trim off any blackened areas and remove the nails. Rub the feet with rock salt. If you have white wine and crushed fresh ginger or ginger wine, use them to massage the chicken feet, cleaning and deodorizing them.

Crush 2 lemongrass stalks and slice them into sections. Smash the ginger. The lemongrass and ginger will be used to boil the chicken feet, adding fragrance.

Cut the drained chicken feet in half and prepare to boil them.

Boil enough water to cover the chicken feet, adding the lemongrass and ginger. When the water boils, add the chicken feet. The lemongrass and ginger will not only clean but also deodorize and add fragrance to the feet.

Boil the chicken feet for about 3-4 minutes after the water starts boiling, as they cook quickly without bones.

Once boiled, remove the feet and immediately soak them in a bowl of ice water with a bit of lime juice.

This ice water bath helps the chicken feet stay crispy and white. While soaking, rub off any slime to prevent cloudiness during pickling. Rinse the feet again with clean water and let them drain thoroughly.

Prepare Other Ingredients

Slice the lemongrass into thin rounds at the top and diagonally cut the stalks into longer pieces.

Wash the kumquats in salted water, then slice them into 0.5 cm thick rounds. To prevent bitterness in the pickled chicken feet, remove the seeds from the kumquats.

Wash and slice both the horn chili and the hot chili peppers into long diagonal slices.

Make the Pickling Solution

This step is crucial for achieving the right flavor in your boneless chicken feet pickled with lemongrass and kumquat. There are many recipes for pickling solutions.

Pickling solution recipe:

• 200ml fish sauce
• 400g sugar
• 10g rock salt
• 500ml vinegar
• 200ml water

If you prefer a saltier taste, you can add 1-2g more rock salt.

Stir to dissolve all the ingredients, bring the mixture to a boil, and skim off any foam to keep the solution clear. Turn off the heat and let the solution cool completely before using it for pickling. If it’s too warm, the chicken feet can become slimy.

Pickle the Chicken Feet

Once the pickling solution has cooled and the chicken feet are dry, you can start pickling.

Ensure the jar you use for pickling is clean and completely dry. For extra care, you can rinse the jar with warm salt water to sanitize it, then dry thoroughly.

Layer the chicken feet in the jar, alternating with slices of lemongrass, kumquat, and chili. Continue until all the ingredients are used, then pour in the pickling solution, ensuring that the chicken feet are fully submerged.

With this method, your boneless chicken feet will be ready to eat in about 6-7 hours.

If you don't finish them right away, store the jar in the refrigerator to slow the fermentation process and extend the shelf life of the pickled feet.

Whenever you take out the chicken feet, use clean, dry utensils to avoid contaminating the brine and causing spoilage.

The pickled chicken feet are incredibly crunchy, with a harmonious balance of sour, spicy, salty, and sweet flavors. The pickling solution remains clear and free from bitterness, with a tantalizing aroma that enhances the experience.

Make the Dipping Sauce

You can serve the pickled chicken feet with a dipping sauce for added flavor.

Dipping sauce recipe:

• 4 teaspoons salt
• 1 teaspoon ground pepper
• 2 teaspoons chili sauce
• 3 teaspoons sugar
• 6 teaspoons sweetened condensed milk
• 3 tablespoons lime juice
• 5-6 kaffir lime leaves, finely shredded
• 1-2 hot chili peppers, finely chopped

Whisk or blend the ingredients until smooth. This sauce has a well-balanced flavor of sour, spicy, salty, and sweet, with a thick, creamy texture. It's also great for dipping boiled or steamed chicken feet.

Enjoy making this tasty dish!