Posts tagged 'poulet'

The chicken drumstick, or lower leg of the chicken, is one of the oldest and most widely consumed cuts of meat in human culinary history. Even with the domestication of the chicken in Southeast Asia several thousand years ago, this cut of meat was prized for its relatively high meat content, succulence, and ease of preparation.

In the historical everyday cuisine of Europe, the drumstick was long considered a typical dish for simple households. Whole chickens were boiled or braised, with the drumsticks being regarded as particularly nutritious. In many regions, they symbolized a hearty meal, often served on holidays or after hard work in the fields.

The chicken drumstick developed a special cultural significance in North America during the 19th and 20th centuries. With the rise of the fried chicken tradition, it became an iconic part of the local food culture. Its shape was ideal for eating by hand, making it particularly popular with street food vendors and later in fast-food chains.

Today, the chicken drumstick is a global all-rounder. Whether grilled, baked, fried, or braised, it combines culinary tradition with modern cuisine. Its story shows how a simple component, through cultural diversity and practical features, became a timeless classic.

Visiting Thailand - Tom Ka Gai or Tom Khing Kai Tom Kha Gai / Tom Khing Kai with chicken feet 

Tom Kha Gai or Tom Khing Kai is a Thai coconut soup that is usually made with chicken.
In this recipe we use chicken feet, which give the soup an interesting texture and a special taste.

Tom Kha Gai or Tom Khing Kai 
Ingredients (for 3-4 people)

Ingredients:

For the broth: 
500 g chicken feet 
1 piece of chicken breast cut into thin strips 
1 liter of water 
2-3 kaffir lime leaves 
1 pieces of galangal 
2-3 lemongrass 
2-3 red chili peppers 
3-4 slices of fresh ginger 
2-3 cloves of garlic

For the soup: 
400 ml coconut milk 
200 g optional straw mushrooms or button mushrooms, sliced 
2-3 tablespoons fish sauce 
1-2 tablespoons lime juice 
1 teaspoon brown sugar or palm sugar 
Fresh coriander leaves for garnishing 

Preparation:

Preparing the chicken feet: The nails on the feet can be cut off. Then clean the chicken feet thoroughly. Place in a large pot.

Cook the broth: Add water to the pot with the chicken feet and bring to a boil. When the water boils, skim off the foam. Add kaffir lime leaves, galangal, lemongrass, fresh ginger and garlic. Simmer the broth over low heat for about 30-40 minutes until the chicken feet are tender.

Prepare the soup: Strain the broth to remove the solids and return the liquid to the pot. Add coconut milk to the broth and bring to a boil. Cut the chicken breast into thin strips, optionally add the straw mushrooms or button mushrooms and cook for about 5 minutes until tender.

Seasoning: Add fish sauce, lime juice and sugar. Stir well and taste the soup. Add more fish sauce or lime juice if necessary to achieve the desired taste.

Further processing of chicken feet: Marinate the cooked chicken feet with honey, soy sauce and fish sauce and bake in the oven at 200 degrees, of course you can also deep fry them.

Serve: Pour the soup into bowls, garnish with fresh coriander leaves and kaffir leaves. Serve with the baked chicken feet. Serve hot and enjoy! Serve with a bowl of cooked basmati rice. Tips: You can also add other vegetables such as peppers or carrots if you like. If you like the soup spicier, leave the chili peppers whole or cut them open to release more spiciness.