Chicken Foot Green Mango Salad

Click to Enlarge	Chicken Foot Green Mango Salad Malaysia - Kerabu Kay Kar
	Serves Effort: Sched: DoAhead:	4 salad ** 1-1/4 hr Best	A rather pleasant salad with an interesting set of textures. Very similar boneless chicken foot salads are made in Thailand and Vietnam and are sufficiently popular that deboned feet are easily available from some of the larger Asian markets in Los Angeles.

1

1
3
3
5
-----
3
3
1
1
1/16
-----

#

oz

oz
----
T
T
T
T
t
----

Chicken Feet,
boneless (1)
Green Mango (2)
Shallots
Thai Chilis (3)
Onion
-- Dressing
Lime Juice
Fish Sauce
Palm Sugar
Sesame Oil
Pepper, black
-- Garnish
Cilantro Leaves
Scallions, chopped.

Slice CHICKEN FEET into pieces about 3/8 inch thick and blanch in boiling water. Drain and cool
Peel MANGO and shred using the large holes side of your grater. Slice SHALLOTS thin. Chop CHILIS very fine. Peel ONION and cut in half lengthwise. Cut crosswise into thin slices. Mix all together.
Squeeze LIMES and mix all Dressing Items into salad. refrigerate for at least 45 minutes to blend flavors.
Separate CILANTRO leaves from stems. Chop SCALLIONS small including green.
Garnish and serve.

NOTES:

Chicken Feet: Boneless chicken feet can be found in markets that serve a large Southeast Asian community. If you can't find them, you'll have to debone the regular chicken feet yourself. Those you can find in a wide range of ethnic markets. For details see my Chicken Foot Page.
Green Mango: Southeast Asian markets have bins of green mangos - otherwise find a really hard green one in the regular mango bin. The weight should 13 to 16 ounces.
Chilis: 3 Thai chilis gives a noticeable bite but pretty mild by Thai standards. Feel free to bump it up if you like. See my Chili Page for details.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch