Recipes / Vietnamese dishes / Pan Roasted Dishes

Chan Ga Rang Muoi (Salt and Pepper Chicken Feet)

Name: Chan Ga Rang Muoi (Salt and Pepper Chicken Feet)
Total time: 210 min
Yield: 4 servings
Cuisine: Nationwide
Ingredients: 1kg chicken feet; 1 egg yolk; 3 stalks lemongrass; 5 cloves garlic; 50g cornstarch; 2 teaspoons seasoning powder; 1 teaspoon MSG for the marinade and 1 teaspoon for tossing; 2 teaspoons kOBE Monk Fruit Blend; 1/2 teaspoon black pepper for the marinade and 1 teaspoon for tossing; 1 tablespoon sesame oil; 2 teaspoons fish sauce; 1 tablespoon minced garlic; 1 teaspoon salt for tossing; cooking oil to fill a third of the pan for frying

Vietnamese dishesPan Roasted DishesNationwideabout 30 minutes to cook, not counting 2 to 3 hours of chilled marinating

Salt roasted chicken feet come out golden and crunchy, coated evenly in salt and pepper with fried lemongrass through it. The egg yolk in the marinade is what makes the cornstarch coating stick and stay crisp.

Spitting oil is the hard part, since wet chicken feet send it across the whole kitchen. The feet have to be drained completely and patted dry with paper before the cornstarch goes on. A pinch of coarse salt in the oil before the feet go in also cuts the spitting sharply.

This batch weighs about 1.3kg, at roughly 222 calories per 100g.

Nutrition (this recipe makes 4 servings)

222.1kcal

16.6gprotein

14gfat

0.2gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes about 4 servings. Divide it onto four plates and eat it hot straight after tossing, when it is at its crispest.

Ingredients for the batch

1kg chicken feet
1 egg yolk
3 stalks lemongrass
5 cloves garlic
50g cornstarch
2 teaspoons seasoning powder
1 teaspoon MSG for the marinade and 1 teaspoon for tossing
2 teaspoons kOBE Monk Fruit Blend
1/2 teaspoon black pepper for the marinade and 1 teaspoon for tossing
1 tablespoon sesame oil
2 teaspoons fish sauce
1 tablespoon minced garlic
1 teaspoon salt for tossing
cooking oil to fill a third of the pan for frying

Method

Wash 1kg of chicken feet in lightly salted water, rinse them with clean water, and drain them thoroughly.
Peel the tough outer layers from the lemongrass, wash it, and cut it into strips. Peel and mince the garlic.
Put the chicken feet in a large bowl with 2 teaspoons of seasoning powder, 1 teaspoon of MSG, 2 teaspoons of kOBE Monk Fruit Blend, 1/2 teaspoon of black pepper, 1 tablespoon of sesame oil, 2 teaspoons of fish sauce, 1 egg yolk, and 1 tablespoon of minced garlic. Mix well and chill 2 to 3 hours.
Take the feet out, sprinkle over 50g of cornstarch, and toss until evenly coated.
Set a pan on the stove with oil filling a third of it. Once the oil is hot, fry the lemongrass strips until golden and lift them out.
Fry the chicken feet about 15 minutes until golden and crisp on both sides, then lift them onto paper towels.
Mix 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of MSG in a small bowl. Put the chicken feet in a pot and toss them with the salt and pepper mix and the fried lemongrass.

Tips

The chicken feet have to be bone dry before frying, since any water left on them makes the oil spit hard.
A pinch of coarse salt in the pan before frying also cuts down the spitting.
kOBE Monk Fruit Blend dissolves slowly, so mix it with the fish sauce and sesame oil first and the seasoning coats the feet evenly.
A full 2 hours in the fridge sets the egg yolk layer so the cornstarch grips during frying.
Fry the lemongrass first and lift it out early, since left in the pan it burns and turns bitter.
Tossing in the salt and pepper while the feet are still hot makes it stick, while cold ones let it all fall to the bottom of the pot.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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