Chicken feet & gizzards stew – Indonesia style (bumbu bali)
Summary
- This recipe features a flavorful Indonesian-style stew made with chicken feet, gizzards, and skin, simmered in a rich, spicy tomato-based sauce. The dish incorporates a blend of red chilies, shallots, garlic, and aromatic herbs, creating a robust and comforting meal.
All Ingredients - Main Ingredients
- Big red chilli 10
- Chilli padi 3
- Shallot 12
- Garlic 15
- Chicken feet 0.5 kg
- Chicken gizzards 1 kg
- Tomatoes 3
- Lime leaves 9
- Blue ginger 10 g
- Ginger 15 g
- Lemon grass 3 stalks
- Chicken skin 350 g
- Water as needed
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Shallot?
- 1 small onion + 1 small garlic clove
- Sweet onion (1:1, milder)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Step-by-Step Instructions
Step 1: Prepare Tomatoes
Remove the seeds from the tomatoes and cut them into thin slices.
Step 2: Prepare Spices
Cut the big red chilies, chili padi, shallots, and garlic into smaller pieces for easier blending.
Step 3: Blend Spices
Place the cut chilies, shallots, garlic, and chili padi into a blender. Add a small amount of water to aid blending, then blend until a smooth paste is formed.
Step 4: Render Chicken Oil
Heat a pan over medium heat. Add the chicken skin and stir-fry for until the chicken oil is and the skin turns golden brown and crispy.
Step 5: Stir-fry Chicken Parts
Add the chicken feet and chicken gizzards to the pan with the chicken oil. Stir-fry until they are golden brown.
Step 6: Combine and Simmer
Add the blended spice paste, sliced tomatoes, lime leaves, blue ginger, ginger, and lemon grass to the pan. Stir all ingredients well to combine. Cover the pan and continue to for another , allowing the flavors to meld and the chicken to tenderize.
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