Serves 2 or one hungry me!
Get your ingredients together!
1 kilogram chicken feet
4 cloves garlic
1 pinch sea salt
Whole peppercorns
water
1 bay leaf
1/2 bunch parsley
thumb size finger, peeled
4 garlic cloves, chopped
2 celery ribs, chopped
2 carrots
2 tbsp cup apple cider
cooking oil for deep frying
For the frying batter
1/2 cup flour
1/2 cup cornstarch
1/2 cup milk
1/3 cup water
3/4 tsp salt
1/2 tsp black pepper
First clean the chicken feet/fingers. Give them a manicure!
I prefer to clip the nails off completely but to each his own.
Remove skin and clean thoroughly in cold water.
Simmer those feet- be patient!
Place chicken feet into pot and put enough water to cover. Add salt, pepper, bay leaf, apple cider vinegar, ginger, garlic, carrots, celery and parsley. 21/2 hours. In a pressure cooker this would be 10-15 minutes.
Drain the chicken feet and pat them dry.
Strain the vegetables and herb and reserve the stock for that collagen goodness.
Heat things up!
Now get a bowl and mix you frying batter mix.
Meanwhile pour enough oil for the feet to be fully emerged oil into a deep pan/wok.
Heat the oil.
Dip chicken feet into batter, shake off excess mixture and deep fry until golden brown and crispy.
Add red pepper flakes for some heat and crunch on this crispy snack!