3 Ways to Make Lemongrass Chicken Legs – Satay – Delicious Thai Sauce
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3 Ways to Make Lemongrass Chicken Legs – Satay – Delicious Thai Sauce

Is Lemongrass Chicken Legs Good For Health?

Currently, lemongrass chicken feet are quite popular and loved by many people. Basically, chicken feet have many good uses when prepared and stored properly. Let’s find out some of the nutritional benefits that this dish brings to our health.

Provides a large amount of collagen, protein, calcium

The first feature of chicken feet is that it contains an extremely abundant amount of natural collagen. The addition of this nutrient helps support new cell production, replace dead cells, and improve skin health and elasticity. In addition, collagen also supports fat metabolism, promotes the absorption of proteins and minerals and produces more red blood cells.

Collagen together with protein and calcium have an important effect to help limit bone-related diseases such as bone pain, aches and pains, joint pain, … while supporting the development of bone structure. That’s why people with injuries are often advised to use dishes from chicken feet to help heal wounds.

Improve digestive system, immune system

In addition to the above three nutrients, chicken feet also contain chondroitin, glucosamine, which are very good for the health of the digestive system. Specifically, the intestinal tract will work efficiently, digest food better, and reduce the occurrence of stomach and stomach pains. The trace elements such as copper, magnesium, zinc, phosphorus, … also help you have resistance, good immune system to fight against some diseases such as cough, fever, flu, …

Above are the typical benefits of chicken feet researched, verified and announced by nutritionists. Let’s see how to make delicious lemongrass chicken feet, full of flavor.

How to Make Super Delicious Lemongrass Chicken Legs

Material

  • Chicken feet: 500g
  • Lemongrass: 10-12 branches
  • Kumquat (kumquat): 150g
  • Toad or mango: 300g
  • Ginger: 2 pieces
  • Garlic: 100g
  • Small chili peppers: 10 pieces
  • Lemon leaves: 10-15g
  • Alcohol: 30ml
  • Mixed seasoning with pickling water: 300g sugar, 100ml white vinegar, 100ml fish sauce, 500ml filtered water

Doing

Step 1: Wash the ingredients and prepare them

Buy chicken feet, wash, cut off the nails and the remaining skin. Soak the chicken feet for about 20 minutes in water mixed with a little wine or vinegar and a few slices of crushed ginger to remove the smell. Then, rinse with cold water, cut the chicken legs in half and dry.

The white part of the lemongrass is thinly sliced, the green part is cut and smashed.

Mango or toad you also peel, remove seeds and cut into bite-sized pieces.

You sand slices of ginger, garlic, chili; lemon leaves are finely chopped; Cut the zucchini in half, remove the seeds.

Step 2: Prepare water to soak and boil chicken feet

Put the seasonings of the soaked water into the pot and stir with a spoon to dissolve it all. Then bring the mixture to a boil and let it cool.

Put the chicken feet, the green leaves of lemongrass, a few slices of ginger, ½ teaspoon of salt and 30ml of white wine into the pot to boil. Boiling time for half a kilo of chicken feet is about 15-20 minutes, counting from the time when the water boils. When cooked, take out and soak in a bowl of ice water for about 5 minutes, then drain and put in the refrigerator to keep the crispness.

Step 3: Soak chicken feet

When the mixture has cooled down completely, you will add lemongrass, kumquat, chili, garlic, ginger, and sliced ​​lemon leaves, mix well, continue to add chicken feet and mix again. Put lemongrass chicken feet into a glass jar, you can use a compression blister to ensure that the chicken feet are always submerged in the soaking water. You leave the chicken feet at room temperature for 2 hours and then put them in the refrigerator for another 5 hours to enjoy.

How to Make Chicken Legs Soaked with Lemongrass & Satay

Material

  • Chicken feet: 500g
  • Lemongrass: 10-12 branches
  • Kumquat (kumquat): 150g
  • Ginger: 2 pieces
  • Minced garlic: 20g
  • Small chili peppers: 5 pieces
  • Lemon leaves: 10g
  • Alcohol: 30ml
  • Mixed seasoning for soaking water: 20g satay, 30g chili sauce, 200g sugar, 100ml white vinegar, 100ml fish sauce, 500ml filtered water

Doing

You prepare and prepare the ingredients similar to the instructions above. Chicken feet soaked with lemongrass and satay are only different from the recipe for the mixed water. Put the pot on the stove and add a little cooking oil, wait until the oil is hot, you will fry the minced garlic until fragrant, then add satay and chili sauce to stir-fry until fragrant. Continue to add filtered water, fish sauce, vinegar, and sugar and stir to combine the spices. When the mixture boils, turn off the heat and let it cool completely, then start adding the remaining ingredients to the soak. This dish should also be stored in a glass jar and stored in the refrigerator.

How To Make Chicken Legs With Lemongrass With Thai Sauce

Material

  • Chicken feet: 500g
  • Young mango or young toad: 400g
  • Purple onion: 5 pieces
  • Garlic: 1 bulb
  • Horny chili: 1 fruit
  • Lemongrass: 5-7 branches
  • Lemon leaves: 10-15 leaves
  • Ginger: 2 pieces
  • Thai-style sauce seasoning: 50g Korean chili powder, 30g chili sauce, 150g granulated sugar, 150ml fish sauce, 10g monosodium glutamate, 20g tamarind juice

Doing

Step 1: Preliminary processing

Buy chicken feet, you wash with a little white wine or vinegar to deodorize. Then cut in half and drain.

Peel the young mango, cut into circles; If you use young toads, after removing the shell, you should cut them in half.

Lemongrass is divided into two, the white part is thinly sliced, the green part is smashed.

Ginger and lime leaves cut into fibers; minced red onion, garlic and chili pepper.

Step 2: Boil chicken feet and remove bones

Boil chicken feet with a little white vinegar, ginger and green part of lemongrass. When cooked, soak in ice water for about 10 minutes and then drain. Next, you will perform How to debone chicken feet according to the following instructions.

Place the chicken feet on a cutting board, and use a knife to make a small slit on each toe and along the other leg. Then, use your index finger and thumb to push the skin at the tip of the nail down so that the first bone is exposed, perform in turn on the next fingers and then use your hands to separate the joints, keeping in mind the tendons. This operation requires dexterity to easily remove the bone but still keep the original shape of the chicken leg. Remove the bones from the prepared chicken legs, then put them all in the refrigerator.

Step 3: Make the sauce

Put the pan on the stove and heat a little cooking oil, saute the onion and garlic, then add tamarind juice, fish sauce, chili sauce and stir-fry. When the mixture boils, reduce the heat to low and add sugar, monosodium glutamate, Korean paprika, then stir well. If you find the mixture too thick, you can add ½ cup of filtered water, season to taste, cook until the mixture has a thick consistency, then turn off the heat and let it cool.

Step 4: Mix chicken feet

Put young mango or young toad, kumquat, lemongrass, lime leaves, ginger, minced chili and ½ Thai sauce mixture in a large bowl and mix well. Then, you add the boneless chicken feet and the remaining ½ of the sauce and mix it again so that the spices are evenly absorbed into each ingredient. You can cover it with plastic wrap, leave it at room temperature for about 20 minutes, then you can enjoy it. When not using it all, put it in a glass container and keep it in the refrigerator.

Finished Product Requirements Of Lemongrass Chicken Legs

Finished dishes must have the inherent crunchiness and texture of chicken feet; characteristic aroma of lemongrass, octopus; In addition, the spicy taste of chili blends with the richness of fish sauce and a slight sour taste. All create a great taste, conquering even the most fastidious diners. Pickled chicken feet served with lemon pepper salt, green chili salt or hot and sour dipping sauce is very suitable for you to sip with family and friends when having the opportunity to gather.

Some Notes When Processing Chicken Feet

  • To make this dish more delicious, you should buy industrial chicken feet, choose large, fresh chicken feet without bruises or bruises. You can find boneless chicken feet in stores and supermarkets to make it easier to eat and save time.
  • Boiling chicken feet with vinegar helps to keep the inherent white color and eliminate the fishy smell. In addition to the boiling method, you can also steam the chicken feet.
  • Depending on your taste, you can increase or decrease the spices to be more suitable.
  • You must let the marinade or marinade mixture cool down before you add the other ingredients because adding it while it’s still hot will make the chicken legs greasy and spoil quickly.
  • With the soaking method, you must make sure that the water is soaked through the chicken feet to absorb the spices evenly and not be dark and dry.
  • Using glass jars for food will ensure hygiene and safety for our health.
  • When you observe that the jar of chicken feet soaked with lemongrass and lemongrass has white bubbles on the surface, do not use it because the dish may have been damaged.

How to make these dishes is simple, right? What are you waiting for without hurrying to the kitchen to show off your talents to treat your loved ones? Continue to follow the category to update more delicious recipes!

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