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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a pot of boiling water, add ginger slices and a little chicken bouillon powder for seasoning.
local_fire_departmentHigh heat to boilWatch out
The water must be fully boiling before adding chicken feet, otherwise the gamey smell cannot be removed.
Be careful when handling boiling hot water and scooping hot chicken feet to avoid burns from steam or hot water.
Add 30 bone-in chicken feet, cook until fully cooked, remove and soak in light salted ice water to cool down.
local_fire_departmentMedium-high heat for about 8 to 10 minutesWatch out
The chicken feet must be cooked completely before taking out, otherwise there will be bloody water around the bones.
Pay attention to finger safety when cutting bird's eye chili, do not rub your eyes after cutting.
In a large bowl, add 4 tbsp white vinegar, 1.5 tbsp sugar, 2 tbsp fish sauce, 1 tbsp Thai chili sauce, 1 tbsp sriracha sauce, 1 tbsp garlic, 1 lemon juice, 1 lime juice, and 3 diced bird's eye chilies, mix well and set aside.
Watch out
The sugar must be fully stirred and dissolved in the acidic juice, otherwise it will sink to the bottom and lack flavor.
Drain the cooked chicken feet, pour them into the prepared sauce, add 2 stalks of chopped coriander, and mix well until all ingredients are evenly combined.
Watch out
The chicken feet must be thoroughly drained before adding to the sauce, otherwise the water will dilute the flavor of the sauce.
Place the mixed chicken feet into the refrigerator, chill for at least 3 hours or overnight, and it is ready to serve.
Watch out
Chilling for less than 3 hours will lack flavor, it is recommended to chill overnight for better taste.
