foto: TikTok/@resep_debm
Brilio.net - Chicken feet are indeed best when the texture is soft like melting. But usually to make chicken feet soft , you need to boil them using a pressure cooker or the 5-30-7 method which takes a long time. Hey, it turns out there is a faster and more gas-efficient way: fry them directly!
This trick was revealed by TikToker @resep_debm. He said, no need to boil it for hours. Just fry the feet until brown, then soak them in ice water. The result? The texture is soft like it's been boiled for 2 hours!
Steps to tenderize chicken feet ala @resep_debm:1. Clean the feet
- Wash the feet until clean, remove the nails and skin. Drain so that the water is gone.
2. Fry on medium heat
- Heat enough oil in a frying pan.
- Add the chicken feet, fry while turning over until the skin is brown and slightly wrinkled (approximately 10-15 minutes).
photo: TikTok/@resep_debm
photo: TikTok/@resep_debm
3. Soak in ice water
- Immediately dip the hot feet into a container filled with ice water. Press to soak.
- Let stand for 10-15 minutes. This process makes the chicken feet tissue "shocked" so that the texture quickly becomes soft!
photo: TikTok/@resep_debm
4. Ready to be processed!
- After soaking, the feet are immediately tender and ready to be cooked into soup, soy sauce, or chili sauce.
- Frying: The heat of the oil breaks down the fat and collagen in the feet more quickly than boiling.
- Ice Water: Drastic temperature changes cause the chicken feet tissue to shrink and soften at the same time.
- Save Gas: Only need 15 minutes to fry + 15 minutes to soak, compare to 2 hours to boil!
Additional Tips:
- Make sure there is enough oil so that the chicken feet are submerged when fried.
- Use medium heat so the feet don't burn.
- If you want to be more practical, fry the chicken feet in large quantities, store them in the freezer for cooking stock!
1. Can you use used cooking oil?
Yes, as long as the oil is still clean and does not smell rancid. But it is recommended to use new oil so that the frying results are more optimal and do not affect the taste of the feet.
2. How long does it take to fry the chicken feet until they are tender?
Approximately 10-15 minutes on medium heat. Signs that the feet are tender: the skin is brown and the texture is slightly wrinkled.
3. If there is no ice water, can I use regular water?
Yes, but ice water is more effective in shocking the feet so that the texture becomes soft quickly. If using regular water, soak it longer (30 minutes).
4. What is the difference between the 5-30-7 frying and boiling methods?
- Fry: Only takes 15 minutes + soak in ice water. Save gas!
- Boil 5-30-7: Boil for 5 minutes, let stand for 30 minutes, boil again for 7 minutes. Longer and wastes gas.
5. Can you use a pressure cooker after frying?
No need! The frying + ice water method is already soft enough. But if you want it to be softer, pressure cook the fried feet for 10 minutes.
6. Why do we have to soak them in ice water? Wont it make the feet cold?
Ice water makes the chicken feet collagen tissue shrink quickly, so the texture becomes soft. After soaking, you can process the chicken feet again with hot spices, so they are not cold when served.
7. Can I use flour or spices when frying?
Yes! But the main goal here is to tenderize, not season. If you want to add flavor, sprinkle salt or garlic powder before frying.
8. Are the fried chicken feet no longer tough?
Nope! The final texture is soft, similar to being boiled for a long time, as long as the ice water soaking step is done correctly.
9. Can this method be used for free-range chicken feet?
Absolutely! But make sure the kampung chicken feet are completely cleaned because the skin is thicker.
10. If the feet are still hard after being soaked in ice water, what is the solution?
- Fry the chicken feet again for 5 minutes, then soak them again in ice water.
- Make sure the oil is hot enough when frying (medium heat, not low).
(brl/tin)
