At home, chan ga hap hanh needs nothing more than a steamer basket. The feet come out springy and crunchy, scented with spring onion, and salt, pepper and lime is the right thing to dip them in. Cleaning the skin properly is the fiddly part.
Scrub the feet with 2 tablespoons coarse salt and half a bowl of white rice wine, trim the nails, rinse and dry them completely. The spring onion goes on only for the last 5 minutes, so it stays green and keeps its scent.
This batch weighs about 685g, at roughly 202 calories per 100g.
Method
Clean the chicken feet with 2 tablespoons coarse salt and 1/2 bowl white rice wine, trim off the nails, rinse well and dry.
Trim the roots and any yellow leaves from the spring onion, rinse and cut 15cm lengths from the root end.
Mix 1 tablespoon kOBE Monk Fruit Blend, 1 teaspoon MSG, 1 teaspoon seasoning and 1 teaspoon ground pepper in a large bowl, then add the chicken feet and turn to coat.
Leave the feet to marinate for 20 minutes.
Steam the feet for 25 minutes, scatter the spring onion over them and steam for another 5 minutes.
Arrange on a plate and serve hot.
Tips
Scrub the feet with coarse salt and white rice wine and dry them completely before the marinade goes on.
The spring onion belongs in the last 5 minutes, where it keeps its green color and its scent.
Trimming the nails before rinsing leaves the feet cleaner and easier to eat.
Twenty minutes of marinating is enough, since a long soak turns the skin flabby.
Steam over medium heat and keep the lid on, because too much escaping steam cooks the feet unevenly.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.