Serving
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Chicken Foot Green Mango Salad
Malaysia
  -   Kerabu Kay Kar
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
1-1/4 hr  
Best
A rather pleasant salad with an interesting set of textures. Very similar boneless chicken foot salads are made in Thailand and Vietnam and are sufficiently popular that deboned feet are easily available from some of the larger Asian markets in Los Angeles.



1

1
3
3
5
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3
3
1
1
1/16
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#


oz

oz
----
T
T
T
T
t
----
Chicken Feet,
    boneless (1)
Green Mango (2)
Shallots
Thai Chilis (3)
Onion
-- Dressing
Lime Juice
Fish Sauce
Palm Sugar
Sesame Oil
Pepper, black
-- Garnish
Cilantro Leaves
Scallions, chopped.
  1. Slice CHICKEN FEET into pieces about 3/8 inch thick and blanch in boiling water. Drain and cool
  2. Peel MANGO and shred using the large holes side of your grater. Slice SHALLOTS thin. Chop CHILIS very fine. Peel ONION and cut in half lengthwise. Cut crosswise into thin slices. Mix all together.
  3. Squeeze LIMES and mix all Dressing Items into salad. refrigerate for at least 45 minutes to blend flavors.
  4. Separate CILANTRO leaves from stems. Chop SCALLIONS small including green.
  5. Garnish and serve.
NOTES:
  1. Chicken Feet:   Boneless chicken feet can be found in markets that serve a large Southeast Asian community. If you can't find them, you'll have to debone the regular chicken feet yourself. Those you can find in a wide range of ethnic markets. For details see our Chicken Foot Page.
  2. Green Mango:   These need to be very unripe. Markets serving Southeast Asian communities have bins of green mangos, usually at a significantly higher price than ripe ones. The weight should 13 to 16 ounces.
  3. Chilis:   3 Thai chilis gives a noticeable bite but pretty mild by Thai standards. Feel free to bump it up if you like. For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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