PenangTime.com: Recipe Guide
KERABU CHICKEN FEET
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Main: 500g Chicken feet (deboned is best), 1 cucumber (julienned), 1 tomato (wedges), 1 onion (sliced).
- Dressing: 5 Bird's eye chilies (pounded), 3 cloves garlic (pounded), 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, chopped coriander.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prep Feet: If using raw feet, boil with ginger and salt for 1 hour until tender, then debone/chop. Ideally, buy pre-deboned thai style feet.
- Dressing: Whisk all dressing ingredients in a large bowl until sugar dissolves. Adjust sweet/sour balance.
- Toss: Add chicken feet, cucumber, tomato, and onion to the dressing. Toss well.
- Rest: Let it sit for 10 minutes for flavors to absorb before serving.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Rinsing the boiled chicken feet in cold water helps tighten the skin for a better crunch.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Kerabu Chicken Feet in Penang and compare flavour profiles.