Ingredients:

• 1 kg chicken feet, cleaned and nails removed

• 5–6 calamansi (or limes), halved

• 5–7 fresh chilies, sliced

• 2 stalks lemongrass, thinly sliced

• 5 kaffir lime leaves, thinly sliced

• 3 tbsp chili flakes

• 3 tbsp fish sauce

• 2 tbsp sugar

• 2 tbsp vinegar

• 1 tsp salt

• 2–3 cloves garlic, minced

Instructions:

1. Prepare the Chicken Feet:

   • Wash thoroughly and trim nails.

   • Boil in water with 1 tsp salt for about 25–30 minutes until tender but not falling apart.

   • Drain and let cool completely.

2. Make the Marinade:

   • In a large bowl, mix calamansi juice, fish sauce, sugar, vinegar, chili flakes, garlic, lemongrass, and kaffir lime leaves. Stir until sugar dissolves.

3. Combine:

   • Add the cooled chicken feet into the marinade. Toss well so all pieces are coated.

4. Pickle:

   • Transfer to a clean container. Let it marinate in the refrigerator for at least 4 hours, preferably overnight, for maximum flavor.

5. Serve:

   • Enjoy chilled as a snack or appetizer.