Kerabu Kaki Ayam with Enoki and Quince by @chefamirgani

1h
Medium

4 servings

🍗

500 g

Chicken Feet

🍄

100 g

Enoki Mushroom

0.5

Quince

🍋

70 g

Cherry Tomato

🧅

50 g

Shallot

🌶️

9

Bird's Eye Chili

🌿

9 g

Coriander Leaves

🌸

5 g

Torch Ginger Flower

🍋

60 ml

Lime Juice

🐟

37 ml

Fish Sauce

🍬

22 g

Thai Palm Sugar

🌶️

6 g

Thai Chili Flakes

15 ml

Budu

🧅

15 g

Fried Shallots

🌰

28 g

Mixed Nuts

🧂

3 g

Salt

💧

Water

🥚

Fried Egg

Preparation Steps

  1. Step 1/16

    Bring a pot of water with salt to a boil over the stovetop.

    salt
    🥄wooden spoon

  2. Step 2/16

    Wash the chicken feet thoroughly under cold running water.

    chicken feet
    🧺colander

  3. Step 3/16

    Boil the chicken feet for 30 to 40 minutes until tender.

    chicken feet
    🥄slotted spoon

  4. Step 4/16

    Remove the cooked chicken feet from the pot and soak them in ice water to stop the cooking.

    chicken feet
    🥄slotted spoon
    🥣mixing bowl

  5. Step 5/16

    Remove the bones from the cooled chicken feet if desired.

    chicken feet
    🔪chef's knife
    🪵cutting board

  6. Step 6/16

    Soak the enoki mushrooms briefly in water and drain them well.

    enoki mushrooms
    🥣mixing bowl
    🧺colander

  7. Step 7/16

    Dice the kedondong fruit and halve the cherry tomatoes.

    kedondong fruit
    cherry tomatoes
    🔪chef's knife
    🪵cutting board

  8. Step 8/16

    Thinly slice the shallot and torch ginger flower.

    shallot
    torch ginger flower
    🔪chef's knife
    🪵cutting board

  9. Step 9/16

    Slice the bird's eye chilies and roughly chop the coriander leaves.

    bird's eye chilies
    coriander leaves
    🔪chef's knife
    🪵cutting board

  10. Step 10/16

    Combine the Thai palm sugar and fish sauce in a large mixing bowl.

    🍬Thai palm sugar
    fish sauce
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/16

    Stir lime juice, Thai chili flakes, and budu into the dressing until the sugar dissolves.

    lime juice
    🌶️Thai chili flakes
    budu
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  12. Step 12/16

    Add the chilled chicken feet and drained enoki mushrooms to the dressing.

    chicken feet
    enoki mushrooms
    🥣mixing bowl
    🥄wooden spoon

  13. Step 13/16

    Add the kedondong, cherry tomatoes, shallot, chilies, coriander, and torch ginger flower.

    kedondong fruit
    cherry tomatoes
    shallot
    bird's eye chilies
    coriander leaves
    torch ginger flower
    🥣mixing bowl
    🥄wooden spoon

  14. Step 14/16

    Toss the salad thoroughly until every ingredient is coated with dressing.

    🥣mixing bowl
    🥄wooden spoon

  15. Step 15/16

    Roughly pound the mixed nuts, then transfer the salad to a serving plate.

    mixed nuts
    ✨mortar and pestle
    ✨serving plate

  16. Step 16/16

    Garnish with fried shallots and the pounded mixed nuts before serving.

    fried shallots
    mixed nuts
    ✨serving plate

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Fruits, Condiments, Fish, Sweeteners, Spices, Garnishes, Nuts, Seasonings

Ingredients

Chicken feet, Enoki mushroom, Quince, Cherry tomato, Shallot, Bird's eye chili, Coriander leaves, Torch ginger flower, Lime juice, Fish sauce, Thai palm sugar, Thai chili flakes, Budu, Fried shallots, Mixed nuts, Salt, Water, Fried egg

Allergens

Citrus, Fish, Tree nuts, Peanuts

Dietetics

Dietary regimen

Dairy-free, Gluten-free, Low-carb

Calories

280 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 20g, Fat: 13g, Fiber: 3g, Sugar: 13g

Nutritional Information

Minerals

Sodium: 1650mg, Iron: 2.4mg, Potassium: 370mg, Calcium: 55mg

Vitamins

Vitamin C: 31mg, Vitamin A: 58µg, Vitamin K: 18µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, colander, slotted spoon, measuring spoons, wooden spoon, mortar and pestle, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Salad, Appetizer, Side Dish

Occasions

Lunch, Dinner, Party, Potluck

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian, Thai, Southeast Asian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Chewy, Tender, Crunchy, Juicy, Crisp

Flavors

Spicy, Sour, Salty, Sweet, Tangy, Umami, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the dish contains cooked chicken and fish-based condiments), fridge : 2 days (Store in an airtight container at 4°C or below,Keep garnish separate where possible,Consume promptly for best texture), freezer : 0 min (Not recommended because enoki mushrooms, fresh herbs, tomatoes, and kedondong lose texture after thawing)