Chicken Feet in Red Sauce ( Ka Gay Num Dang )


Before you skip this recipe, you can use pork thigh instead of chicken feet if you really can't cope with chicken or duck feet. But they really add a firm crunchy texture.

150 gms Chicken Feet
350 ml Water
2 Tablespoons Salt
1 Teaspoon White Pepper
100 gms Green Chinese Cabbage

Ingredients for Red Sauce
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Red Wine
2 Tablespoons Chilli Sauce
2 Tablespoons Ketchup
1 Tablespoon Dark Soy Sauce
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoons Oil
4 Garlic Cloves

1. Into a saucepan, put the water, salt and white pepper and bring to the boil.
2. Add the chicken feet, boil for 30 minutes then remove from the water, keeping the water in the pan.
3. Clean the chinese cabbage and soak in the hot water the chicken feet were cooked in for 2 minutes (to soften and partly cook them). Remove and place on a plate.
4. Remove the bones of the chicken feet so that only the meat and skin remain.
5. To make the red sauce, put oil into a frying pan, chop the garlic and fry for 20 seconds to release the smell.
6. Add all the other red-sauce ingredients, and stir over the heat for 1 minute.
7. To serve, pour the red sauce over the chicken feet and vegetables.

Serve With
Thai Fragrant Rice

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