Chicken Feet Seblak Recipe: A Bold and Flavorful Indonesian Delicacy

If you’re looking to try something unique and packed with flavor, look no further than Chicken Feet Seblak, a traditional Indonesian dish that combines chewy, flavorful chicken feet with a deliciously spicy and tangy broth. Seblak, originally from Bandung, West Java, is known for its distinct spicy, sour, and savory profile, and when paired with chicken feet, it transforms into a rich, comforting, and satisfying meal.

While chicken feet might seem unconventional to some, they are a beloved ingredient in many parts of the world, particularly in Southeast Asia, where they are valued for their texture and ability to absorb flavors. In this recipe, chicken feet are simmered to tenderness in a vibrant, spicy broth, creating a dish that’s bursting with flavors.

Let’s dive into this Chicken Feet Seblak Recipe and learn how to make this beloved dish at home!

Why You’ll Love This Chicken Feet Seblak Recipe

1. Rich and Flavorful Broth: The broth, made with spices, chili, and tamarind, is bold and savory, with just the right balance of heat and tang.
2. Tender and Chewy Chicken Feet: Chicken feet absorb the broth’s flavors, becoming tender and deliciously chewy—an essential component of Seblak.
3. Customizable Heat Level: Seblak can be as spicy as you like, so you can adjust the chili to suit your taste.
4. Authentic Indonesian Flavors: This dish is a true representation of Indonesian street food, with ingredients like bumbu Seblak (spices), chili paste, and tamarind offering an authentic taste of Bandung cuisine.
5. Comforting and Hearty: Despite being relatively simple, the dish is deeply satisfying and perfect for cooler evenings or when you want a flavorful, hearty meal.

Ingredients

For the Seblak Broth:

• 10-12 chicken feet, cleaned and nails trimmed (ask your butcher to prepare them if needed)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 5 shallots, peeled and chopped
• 5-6 fresh red chilies (adjust to your heat preference), chopped
• 2-3 bird’s eye chilies (optional, for extra heat)
• 1-inch piece of ginger, minced
• 1 tablespoon shrimp paste (terasi), optional but adds a great depth of flavor
• 1 tablespoon tamarind paste (or 2 tablespoons tamarind pulp, soaked in warm water)
• 2 tomatoes, chopped
• 3-4 kaffir lime leaves, torn into pieces
• 1 stalk lemongrass, smashed
• 2 cups chicken broth or water
• 1 teaspoon sugar (adjust to taste)
• Salt, to taste

For the Garnish:

• 2 boiled eggs (optional, but adds richness)
• Chopped cilantro, for garnish
• Fried shallots, for garnish
• Lime wedges, for serving

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends