Chicken Feet Salad

This tangy, spicy, and refreshing chicken feet salad is a perfect appetizer or side dish. The combination of lemon, chili, and aromatic spices provides a delicious, crisp bite, making it ideal for pairing with drinks.

Course Side Dish, Snack

Cuisine Chinese

Prep Time 10

Cook Time 15

Marinate Time 2

Servings

Calories 494kcal

Ingredients

25 Chicken Feet cleaned and trimmed
20 g Ginger sliced (for blanching)
4 scallions tied into a knot
1 tbsp cooking

For the Dressing:

100 g Green Chilies chopped
100 g Red Chilies chopped
3 cloves Garlic minced
100 g Onion finely chopped
20 g Ginger minced
1 Lemon thinly sliced
10 tsp Light Soy Sauce
8 tsp Aged Vinegar
2 tsp Oyster Sauce
2 tsp Sesame Oil
2 tsp Sugar

Instructions

Prepare the Chicken Feet:

Clean the chicken feet thoroughly, removing any impurities. Trim the nails and cut each foot into three pieces for easier handling.
Blanch the chicken feet by placing them in a pot of cold water with 20g sliced ginger, 1 tbsp cooking wine, and 4 scallions. Bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook for 12 minutes.
Remove the chicken feet from the pot, drain, and rinse under cold running water. Discard the ginger and scallions, then soak the chicken feet in cooled boiled water for about 10 minutes to cool them down.

Prepare the Side Ingredients:

While the chicken feet are soaking, chop the green and red chilies, mince the garlic and ginger, finely chop the onion, and slice the lemon. Set everything aside.

Make the Dressing:

In a bowl, mix 10 tsp of light soy sauce, 8 tsp of aged vinegar, 2 tsp of oyster sauce, 2 tsp of sesame oil, and 2 tsp of sugar until well combined. This dressing will serve as the base for your salad.

Combine the Chicken Feet and Dressing:

After soaking, drain the chicken feet and place them in a large bowl or container.
Add the prepared dressing, sliced chilies, garlic, ginger, onion, and lemon slices. Mix everything together, ensuring the chicken feet are evenly coated with the sauce and the aromatics.

Marinate:

Cover with plastic wrap and let the chicken feet marinate for at least 2 hours, turning them occasionally to help the flavors penetrate. For a more intense flavor, you can refrigerate and marinate overnight.

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