How to make guyanese chicken feet

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Up to date 5/12/2020

Rooster foot is a type of recess / college break snacks that develop with us into maturity. It’s made by frying seasoned dough till crunchy and infrequently served with a spicy sauce/condiment referred to as bitter. At each stage of my college life in Guyana (Main to Excessive College) there was a hen foot avenue vendor that offered the “greatest” hen foot and mango bitter!

Studying: Find out how to make guyanese hen toes

As soon as we immigrated to america it took fairly a while for us to search out hen foot that was worthy of that title. Nonetheless every time, I’m going to Guyana my sister makes hen foot and hundreds us up with baggage and baggage of it. And it’s the greatest hen foot, I’ve ever had! That is her recipe. She gave it to me reluctantly over the telephone someday after I pressed and pressed. That is what she informed me, ” flour, curry powder, salt, geera, pepper. Combine it collectively to type a stiff dough, Reduce in strips and fry.”

I used to be really stunned that her recipe did not embrace floor break up peas. Most hen foot recipes embrace floor break up peas however I’ve discovered that the addition of the break up peas makes the hen foot exhausting to chew. With simply an components listing from my sister, I needed to mess around with the measurements. After a few tries I received the measurements proper and now I’m sharing it with all of you.

Making the dough for hen toes

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Making the hen foot dough is fast and simple. Add the entire dry components to a bowl, combine collectively properly, then add water and knead right into a stiff dough ball. After I first tried making hen foot, I made the dough, then instantly rolled it out and fried it. That hen foot was so exhausting (overly crunchy) we could not actually take pleasure in it. Over time I realized that letting the dough relaxation is vital. So now I let the dough relaxation for half-hour earlier than rolling it out, chopping it into strips after which frying.

Toast the dough earlier than chopping into strips

After I first tried this recipe in 2013 and after just a few makes an attempt to maintain the hen foot strips from develop into disfigured throughout frying, my mom in legislation informed me that I wanted to toast the dough first. Toasting the dough makes it simpler to chop it into strips and in addition prevents the strips from clinging collectively throughout frying. When the dough clings collectively they develop into disfigured and typically fry in a clump. I roll the dough out to a thickness that’s about 3/sixteenth of an inch thick. Then toast it on the tawa or skillet till either side are not sticky however not cooked or brown.

That is what the toasted dough seems to be like (pictured above). It’s not cooked during however simply sufficient that it’s not sticky.

Making the hen foot strips

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I used a pizza cutter to chop the hen foot strips and it makes the hen foot making job a lot simpler. Reducing the dough into half additionally helps to get strips that aren’t too lengthy however excellent. You can even layer your dough on high of one another and use a very sharp knife, however utilizing the pizza cutter is my technique of selection. Plus I can get my youngsters contain (supervised after all) and have them assist with rolling the pizza cutter to make strips.

The Printable Rooster Foot Recipe

[b]Rooster Foot[/b] Recipe Sort: Vegan, Snack Meals Delicacies: Guyanese Creator: Althea Brown Prep time: Cook dinner time: Complete time: Serves: 6 Seasoned dough lower into strips then deep fried to golden deliciousness Components

  • 2 cups flour
  • 1 tablespoon curry powder
  • 1 teaspoon roasted floor cumin or geera
  • pinch of cayenne powder (non-obligatory)
  • ¾ teaspoon salt or salt to style
  • 1 cup of heat water
  • 4 cups oil appropriate for frying (ISunflower, Avocado, Canola, Peanut)


  1. Mix all of the components in a mixing bowl
  2. Then add the water and knead collectively to make a stiff dough
  3. Cowl and let relaxation for half-hour
  4. Then divide dough in half and roll out every bit of dough onto a floured floor till it’s 3/sixteenth inch thick
  5. Subsequent place a tawa or skillet on medium warmth and produce as much as temperature
  6. When tawa comes as much as temperature place dough on the tawa and toast for a couple of minute on either side or till a lot of the stickiness is gone from the dough
  7. Take away the dough from the warmth and let cool for a couple of minutes
  8. Then utilizing a pizza cutter or sharp knife, lower dough into strips which might be about 3/sixteenth of an inch thick
  9. Subsequent add oil to a big skillet on medium-high warmth
  10. When the oil comes as much as temperature add the dough strips and deep fry till the strips are golden brown, watch out to not overcook or bun the strips
  11. Take away from the oil and drain on just a few sheets of paper towel
  12. Repeat steps these steps as wanted till all of the dough has been made into strips and fried
  13. Enable to chill then serve with [url href=””]mango bitter[/url]


Reserve it for Later

In a snack making temper? Attempt my different favourite snacks.

Egg Ball


Chicken Foot

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