Isabella has been bugging me to make vinegar-pepper lemon chicken feet since she first tried them from a restaurant months ago. I have no idea how to make them, but she said she checked out online by herself. She affirmed that all the ingredients are easy to get and the whole process is simple. I believed her. This morning, we bought 800-pound chicken feet, a lemon, a passion fruit, and some coriander. We watched two instructional videos regarding making lemon chicken feet and got started. Firstly, we cleaned and boiled chicken feet with ginger, cooking wine, and green onions for eight minutes. Then we took out the cooked feet and soak them into ice water immediately for a special popping texture. In the mean time of soaking them in the water, we prepared the vinegar-pepper lemon seasoning sauce (or-marinade? Which one is correct?) with soy sauce, vinegar, sesame oil, pepper, minced ginger and garlic, chopped coriander, passion fruit juice, lemon slices. Make sure to remove all the seeds from the lemon, or the final dish may tastes bitter. After this, we took out the feet and used a knife to take out all the bones in the feet. It was tedious, not easy at all, I shouldn’t have believed Isabella. My fingers hurt very much in the course of de-boning. Then, we add the de-boned chicken feet in the lemon sauce (or marinade) . By then, We had spent three hours in this dish, but they were not ready to eat yet. The last step was to put them in the refrigerator and waiting for another three hours until they were well marinated. Isabella couldn’t wait for that long, so she took them out in halfway and enjoyed them. It was delicious, full of flavor.

Isabella has been bugging me to make vinegar-pepper lemon chicken feet since she first tried them from a restaurant months ago. I have no idea how to make them, but she said she found a recipe online. She confirmed my worries that the ingredients aren’t hard to get and the whole process is simple. In turn (or So) I believed her. This morning, we bought 80 (?)-pounds of chicken feet, a lemon, a passion fruit (good job with the articles) and some coriander. We watched two instructional videos and got started! First, we cleaned and boiled the chicken feet with ginger, cooking wine, and green onions for eight minutes. Then we took out the chicken feet and soaked them into ice water immediately for a special popping texture (not sure what this means but it doesn’t sound incorrect). While soaking them in the water, we prepared the vinegar-pepper lemon marinade (I’m guessing since the chicken feet had to sit in a sauce))). It called for soy sauce, vinegar, sesame oil, pepper, minced ginger and garlic, chopped coriander, passion fruit juice, and lemon slices. We made sure to remove all the seeds from the lemon, or else the final dish may taste bitter. After that we used a knife to take out all the bones in the feet. It was a tedious process, not easy at all, and I shouldn’t have believed Isabella. My fingers hurt very much in the course of de-boning. Then, we added the de-boned chicken feet into the lemon marinade. At this point, we had spent three hours on this dish, but they were not ready to eat! The last step was to put them in the refrigerator to marinate for another three hours. Isabella couldn’t wait that long, so she took them out after about an hour and enjoyed them. It was delicious and full of flavor!