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Chicken Feet for The Soul

Hi there!

It's been a long time since I wrote here! Last blog was back in 2016 a year after I got married. Maybe it was the busy work schedule that kept me from writing, but here we go again... this pandemic caused a lot of devastating things physically, emotionally, spiritually, psychologically but it also brought out the best in us, our hidden talents and desires. It made us more resourceful, thinking of ways how to make a living out of the things within our reach... It pushed our inner creativity, maximized our talents, gave us plenty of time to look deep within. And so here I am! I hope I still have the ability to write effortlessly, but when I come to think of it... Passion never dies. Maybe it can sleep, but it will never die.

Anyway... back to the topic.

Today is the 9th day of home quarantine for everyone in Mauritius. Not too much to do at home except to think of ways how to spice up my family's every day meal. By "spice up" I did not mean literally spice up by adding plenty of chilies... Oh no no... To make our every day meal more interesting is what I mean by it.

So... we bought chicken feet today which they call "Lapat poule" in creole. Normally, they would cook it l'adobe style but I told them that I would make them try our Filipino version of chicken feet "Adidas" (like the adidas logo, 3 feet = 3 stripes) by grilling it  . 

If you want to try it too, here is the recipe:

3 lbs of chicken feet

Barbecue Stick (optional)- soak for at least 2 hours before using

MARINATION

6 cloves of garlic, minced 

1/2 cup of sugar

1/4 cup of soy sauce

1/4 cup of oyster sauce

1 lime/ lemon juice

1/4 cup of vinegar

2 heaping tablespoon of crushed chili (according to your preference)

2 cups water

1 teaspoon freshly crushed pepper

1 tbsp oil

1 teaspoon red food color



TIP: Make sure that you taste the marination before using, so you can adjust it according to your liking.

1. Clean the chicken feet by chopping off the fingertips and washing all in hot water with ginger.

2. Pour the marinating liquid over the chicken feet, make sure that all are completely submerged.

3. Place in the fridge for at least two hours.

4. After marinating, pour the chicken feet with the marinade on one pot. Add water (enough to submerge all the chicken feet). Add 2 tbsp. salt.

5. Boil the chicken feet until it is tender. Remove from liquid.

6. Skewer chicken feet (optional).

7. Grill.

8. Make a sauce from the water that you used to boil the chicken feet. Instructions below.


Here's what I used to grill the chicken feet indoors.

**Borrowed this portable stove grill from a friend. First time I used it and I was very impressed! Very easy to use. Would definitely recommend! However, I have to search where I can buy this in Mauritius. Once I discover where I can put my hands on it, will definitely let you know. But if you are reading this and you know where I can get it, please leave a comment down below.




SAUCE

1. Boil the sauce to reduce the water.

2. In one small bowl, mix 3 tbsp. of cornstarch with enough water just to dilute it.

3. Lower the heat, pour the cornstarch slurry into the liquid while whisking.

4. Wait until it thickens. Add more cornstarch slurry (if necessary) to achieve desired consistency.

5. Season the sauce with salt, pepper and chili according to taste.



**You may pour some sauce over the grilled chicken before heating it up. This will coat the chicken and make it more juicy... or just dip the chicken feet into the sauce while eating**


CHILI VINEGAR SAUCE

2 tbsp. diced cucumber

2 tbp. minced red onion

2 cloves of garlic crushed

1/4 cup white vinegar

1 birds eye red chili (can adjust according to your spice preference)

salt, sugar and pepper to taste


***After a few hours, all the flavors will infuse into the sauce**


HAPPY EATING!









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