Cabbage salad served with chicken leg boneless sweet and sour taste easy to eat, used as an appetizer is very suitable. a great recipe if you were looking for something interesting to make this weekend.
Resources:
- Chicken feet: 500 gr
- Carrots
- Purple cabbage
- Big red chili peppers
- Onion
- Roasted peanuts
- Aromatic herbs
- Lemon or octopus.
Making:
- First, buy chicken feet fresh and delicious. Pick a big leg to help ease the bone.
- Wash chicken legs with salt and crushed ginger. Cut off the nail.
- Put the feet into the pot, flood the face with water. Add thin slices of ginger and lemongrass to prepare together. Cook medium heat, medium boiling water, lower heat to make the skin cooked evenly and not soft. Chicken skin is very quick to cook, so it only takes a couple minutes of boiling water to cook.
- Put boiled chicken legs in ice water-soaked for around 10-20 minutes. Remove to drain, keep chicken feet in the refrigerator to dry and brittle skin. Leave it for about 1 hour in the refrigerator and remove the bones, if you do not have enough time, then leave it as it is, it will still be delicious.
- Remove chicken leg bone: use a knife to slit each toe, use scissors to break joints, and remove. The long bones cut with a long knife and hand peeling the skin around and plucking up to the joint then broken bones. Do turn to the end.
- Note: each time a few legs are removed and then put back into the compartment to cool, for a long time will not taste good, turn to the end.
- Cabbage 1/2 small grated corn, carrots 1/2 tubers, red chili to a little spicy, cut fruit, washed herbs.
- Making mixed water: 2 tablespoons of sugar, 1 tablespoon of fish sauce, lemon juice, or lemon juice to slowly add to the rich and sour taste. Add chopped chili and mix well.
- For large chicken feet into a large bowl, add a little water mixed with salad, mix cabbage, carrots, and herbs, add water to squeeze gently to absorb.
- When the plate is out, add some roasted beans, fried onions, and herbs on the surface.
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