Yum chicken feet. In Thailand we make efficient use of all of the chicken, including the feet! Provided you're not put off by the fact they're chicken feet, they quite crunchy and add an interesting texture to the curried noodles. To us they're a treat! Typical of the Isan region of Thailand, they are eaten with masses of fresh green salad vegetables.
500 gms Rice Noodle
400 gms Chicken Feet
500 gms Soft Meat Flat Fish
20 gms Dried Red Chillies
20 gms Red Onion
20 gms Garlic
20 gms Kasay
20 gms Lemon Grass
10 Kaffir Leaves
50 gms Chopped Spring Onion
3 Tablespoons Old Fish Sauce
1 Tablespoon Salt
3 Tablespoons Fish Sauce
1/2 Teaspoon Sugar
2 Litres Water
1. Boil the water, add the old fish sauce, fish sauce, salt, sugar, dried chillies, red onion, garlic, lemon grass, kasay and kaffir leaves and continue to boil.
2. Clean the chicken feet carefully, clean the fish too, remembering to gut it. Add to the boiling pan and simmer for 1 hour.
3. Remove the chicken feet and fish from the pan and set aside.
4. Strain the liquid from the pot into another pan. Take the chillies, kaffirs leaves etc. you strained out into a Thai mortar and pound them to a pulp.
5. Add the pulped seasonings back into the strained sauce-pan.
6. Remove the meat from the cooked fish, pound that too and add that to the sauce pan. Be careful to remove all the fish bones.
7. Finally put the chicken feet back into the pan and cook for a further 20 minutes.
8. In a separate pan of boiling water, cook the noodles for 3 minutes, rinse with cold water.
9. Serve some of the noodles, together with some chicken feet and sauce.
Raw Green Beans
Raw Green Cabbage