How to make lemongrass chicken feet: A step-by-step guide

While lemongrass chicken feet might sound surprising to some, in many Asian countries, they’re considered a delicacy. In this guide, we’ll walk you through how to make lemongrass chicken feet from choosing the right ingredients to preparing the chicken feet properly and cooking step by step. Whether you’re looking to recreate authentic Southeast Asian street food or simply want to try something adventurous, this recipe will open up a whole new world of flavors. So, are you ready to discover a dish that’s both unique and surprisingly simple to make? Let’s dive in!

1. Ingredients for making lemongrass chicken feet

Before you start cooking, it’s important to gather all the right ingredients. The beauty of the lemongrass chicken feet recipe is that it doesn’t require anything too fancy. Most items are available at your local market or Asian grocery store. Here’s what you’ll need:

• Chicken feet: 2 kg
• Kumquats: 15-17
• Ginger: 1 piece
• Chilies: 4–5 pieces
• Lemongrass: 6 stalks
• Rice vinegar: 7 cups
• Fish sauce: 1 cup
• Water: 2 cups
• Salt: 2 tablespoons
• Sugar: 1 cup

2. How to choose fresh chicken feet

Before thinking about how to make lemongrass chicken feet, you need to know how to choose the right chicken feet first. When buying chicken feet, look for ones with a natural pinkish-white color, firm to the touch, with tight skin and good elasticity. Fresh feet should feel dry rather than slimy, and the toes usually curl inward naturally, only plumping up slightly when pressed.

Avoid feet that look unusually swollen or overly thick, as they may have been injected with water and will not taste good. It’s also best to steer clear of chicken feet with deformities, lumps, or visible blood clots, since these often come from low-quality chickens.

3. Step-by-step recipe for lemongrass chicken feet

Step 1: Preparing the chicken feet

When you bring the chicken feet home, start by trimming off the claws. Then soak them in a mixture of 1 teaspoon of salt and 6 cups of rice vinegar, rinse thoroughly with clean water to remove any impurities, and drain well in a colander. Depending on your preference, you can cut the chicken feet in half or chop them into smaller pieces.

Step 2: Prepare the other ingredients

Peel off the outer skin of the ginger and lemongrass, rinse well with water, and let them drain in a colander. Once dry, slice them into thin, bite-sized pieces.

For the kumquats and chilies, remove the stems and quickly rinse with water. Slice the chilies into small pieces, and cut the kumquats in half.

Step 3: Boil the chicken feet

Place a pot on the stove with about 1 liter of water, 1 teaspoon of salt, and 3 slices of ginger. Bring it to a boil over medium heat for about 2 minutes.

Add the prepared chicken feet and simmer on low heat for 15–20 minutes. Skim off any foam that rises during boiling to keep the broth clear and the feet looking clean. Stir the chicken feet occasionally while boiling to ensure they cook evenly.

Remove them from the pot and immediately place them into an ice bath for about 5 minutes. This helps keep the texture firm and crunchy.

Step 4: Make the marinade

In a pot, combine 1 cup of sugar, 1 cup of vinegar, 1 cup of fish sauce, and 2 cups of water. Bring to a boil over high heat for about 4 minutes until slightly thickened, then adjust seasoning to taste. Skim off any foam while boiling to help the brine last longer. Let the marinade cool completely for about 10 minutes before using.

Step 5: Combine and marinate

In a large bowl, combine the boiled chicken feet with the remaining ginger, kumquats, lemongrass, and chilies. Pour in the cooled marinade and toss well so everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for about 2 hours to let the flavors fully absorb.

Step 6: Final dish

Once finished, the lemongrass chicken feet give off an irresistibly fragrant aroma from all the infused ingredients.

Each bite is crunchy and slightly chewy, with a refreshing hint of lemongrass and calamansi. The brine balances sweet and tangy flavors, with a gentle heat from the ginger that soaks into the chicken feet, making the dish more delicious and addictive than ever.

4. Instructional video: How to make lemongrass chicken feet

5. Variation of lemongrass chicken feet recipes

The beauty of lemongrass chicken feet is that you can easily tweak the recipe to suit your taste buds or the occasion. Here are a few creative variations you might want to know how to make lemongrass chicken feet:

5.1. Lemongrass chicken feet salad

Ingredients:

• 1 lb chicken feet
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 3 tbsp lime juice
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised
• 1–2 chilies, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 1/2 red onion, thinly sliced

Instructions:

• Bring a large pot of water to a boil and blanch the chicken feet with lemongrass for about 20-25 minutes.
• Drain, rinse under cold water, and pat dry. Dry feet hold the marinade better.
• In a large bowl, whisk together the fish sauce, palm sugar, and lime juice until the sugar dissolves.
• Add the chicken feet, garlic, chilies, cilantro, mint, red onion and toss well.
• Let it rest in the fridge for 1 hour. Serve chilled with a sprinkle of fresh herbs on top.

Mastering how to make lemongrass chicken feet gives you this crisp, tangy version that’s perfect for hot days or as a refreshing side to heavier meals.

5.2. Lemongrass chicken feet soup

Ingredients:

• 1 lb chicken feet
• 8 cups water

• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 3 cloves garlic, minced
• 1 inch ginger, sliced
• 1 stalk lemongrass, bruised

Instructions:

• Rinse the chicken feet under cold water, then blanch in boiling water for 2 minutes to clean. 
• In a large pot, bring 8 cups of water to a boil. Add the chicken feet, fish sauce, sugar, salt, garlic, ginger, and lemongrass. 
• Lower the heat, cover, and let simmer gently for about 2 hours. The longer it cooks, the deeper and richer the broth becomes.
• After simmering, remove the lemongrass stalk and taste the soup. Adjust seasoning if needed. Serve piping hot.

If you want to know how to make lemongrass chicken feet, this variation transforms the dish into a warm, flavorful soup that’s both light and satisfying.

5.3. Steamed lemongrass chicken feet

Ingredients:

• 1 lb chicken feet
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp chili flakes
• 1 tsp sugar
• 1 stalk lemongrass, bruised
• 1 cup water

Instructions:

• Rinse the chicken feet well under cold water. 
• In a bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, chili flakes, lemongrass and sugar. 
• Add the chicken feet, making sure each one gets coated. Let them marinate for at least 30 minutes to soak up the flavors.
• Pour water into your steamer and bring it to a boil.
• Place the chicken feet in the steamer basket, keeping them spread out so they cook evenly. Steam for about 25 minutes. Keep an eye on the water so the pot doesn’t dry out.
• Let the chicken feet rest for 5 minutes after steaming. This helps the flavors settle.
• Serve hot, garnished with cilantro or green onions for a fresh pop of color. 

Wondering how to make lemongrass chicken feet? This method results in soft, juicy feet that retain their aromatic lemongrass flavor without added oil, perfect for a healthier version.

6. Common mistakes when making lemongrass chicken feet 

6.1. Overcooking until mushy

One of the biggest mistakes when learning how to make lemongrass chicken feet is leaving them to boil too long. While they need time to soften, overcooking will turn the skin and cartilage into mush, making them unpleasant to eat. Always simmer gently and check the texture—tender but still slightly chewy is the goal.

6.2. Not cleaning properly

When learning how to make lemongrass chicken feet, chicken feet need extra care during cleaning. If you skip removing the outer yellow skin, trimming the nails, or rinsing off any dirt, the final dish may have an off taste or texture. Take your time in this step—it’s what makes the dish both hygienic and enjoyable.

6.3. Using too little lemongrass

Lemongrass is the heart of this recipe, and understanding this is key to mastering how to make lemongrass chicken feet. Using too little means you lose that refreshing, citrusy aroma that balances the richness of the chicken feet. Don’t be afraid to add enough stalks, and make sure to bruise or finely chop them so the flavor fully infuses the dish.

7. Suggested porcelain plate for serving lemongrass chicken feet

7.1. Traditional round porcelain plates

Round porcelain plates are the most versatile and classic option. They work well for family-style meals where chicken feet are placed at the center of the table for everyone to share. Their balanced shape makes the dish look neat and inviting.

7.2. Shallow-rimmed porcelain plates

Shallow-rimmed porcelain plates are very practical. They hold just enough liquid without spilling over, making them ideal for sweet-and-spicy lemongrass chicken feet or versions with dipping sauce poured on top.

7.3. Large, deep porcelain plates

When serving soup-based dishes like lemongrass chicken feet soup, a large, deep porcelain plate is best. It gives enough space for both broth and chicken feet while keeping the presentation appealing and functional.

8. FAQs

9. Conclusion

Learning how to make lemongrass chicken feet at home might seem intimidating at first, but with the right steps, it’s actually simple and fun. You can even explore variations, depending on your taste. So the next time you want to try something unique, give lemongrass chicken feet a go. You’ll discover why this humble dish is loved across Southeast Asia.

If you want to serve it beautifully, consider using high-quality ceramic plates from Long Phuong Porcelain, a trusted provider of elegant and durable porcelain products. Their range of traditional and modern designs can elevate your presentation and make your homemade dish look restaurant-worthy.