The recipe for pindang chicken claws is not only easy to make, but can make you keep adding to it. The savory taste of chicken feet meets the fresh sour sauce of pindang, here’s the recipe!
Recipe for pindang chicken claws? Definitely fun! The claws contain collagen which gives them a savory taste. It’s even more delicious to meet the sweet, sour, and fresh pindang sauce. Serve with warm rice, guaranteed menu of fried chicken claws make you addicted to eating it.
This simple menu basically uses pindang sauce from Palembang. Pindang as a dish is a fish soup dish that has a sour and spicy taste. In Indonesia, this dish is known to originate from Palembang which uses freshwater fish such as catfish, carp, and cork as the main ingredients. For the seasoning, this soup uses certain spices such as shallots, garlic, ginger, turmeric, lemongrass, chilies, brown sugar, and salt. All the spices are mashed and then put directly into the soup. While the fresh sour taste is obtained from pineapple and tomato pieces that are included at the end of the cooking process.
The difference is, in this recipe we will replace pineapple with vegetable starfruit. After washing, cut the star fruit into two parts. The more starfruit you put, the more concentrated the acid created in the chicken claw pindang. Make sure the star fruit is added along with the tomatoes at the end of cooking, okay?
Isn’t it easy to cook? Try other menus that also have a fresh sour taste from vegetable starfruit, such as oxtail gravy padeh acid, spicy sour tempeh, and bamboo shoot chicken curry!
400 g chicken feet, peel the skin, cut the nails, and bruise
1 L water
1 tsp salt
1 tsp brown sugar
1️ tsp white pepper powder
5 star fruit vegetables, halved
3 green tomatoes, diced
2 tsp Bango Sweet Soy Sauce
2 tbsp oil, for frying
5 red onion
3 garlic clove
3 red chili
2 cm turmeric
1 cm ginger
How to make
1 In a saucepan, boil chicken feet until tender.
2 Add the ground spices, salt, brown sugar, pepper, and Bango Sweet Soy Sauce . Stir well.
3 Add star fruit and green tomatoes. Cook until the spices absorb.
4 Lift and serve.
This recipe was published on the Bango official website.