Braised chicken feet in black bean sauce
Yes, chicken feet!!!! Don’t be scared. It is the most popular and traditional Dim Sum dish…and is delicious!!! The fried chicken feet marinate with black bean sauce and then braised The chicken feet are first deep-fried, then plunged into iced water for 2 hours to make them ‘puff up’. Then they’re braised to infuse flavour and achieve a succulent texture. For maximum flavour, marinate the chicken feet overnight.
Ingredients
20 chicken feet, cut the nails and any dirty parts
Oil for deep frying
Iced water for soaking the chicken feet
2 oz raw peanuts
1 inch root ginger, sliced
Sauce
2 garlic cloves, finely chopped
2 green onions, finely chopped
2 fresh Thai chili pepper, finely chopped(optional)
1 inch root ginger, finely chopped
1 tablespoon soy sauce
½ tablespoon oyster sauce
2 star anise
1 cup warm water for braising
Direction:
Step 1: Cut the claws off and any dirty part on the chicken feet. And then cut the main large bone off and divide the chicken palm into two parts. If you feel this part too difficult, you can skip it. But you will need more oil in the deep frying process. Bring enough water to a boiling in a large pot, add sliced ginger, add ½ teaspoon of salt and 1 teaspoon of sugar (to avoid breaking of the skin) and ½ teaspoon of rice vinegar (to avoid darkened color). Cook the chicken feet for about 2 minutes. Transfer out and drain completely.
Step 2: Fill one third of a wok or deep fryer with oil and heat it over medium heat to 180 C. Add the chicken feet and fry them until golden and dry. If your chicken feet are not completely dried, the oil might sparkle. Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid. If you did not divide the chicken feet into two parts, then deep fry them in small batches and add slightly more oil. Just make sure that they are well deep-fried.
Transfer the feet to a large bowl with iced water. Soak the chicken feet for 3 to 4 hours to achieve the tiger skin effect. Soak the raw peanuts in a bowl of cold water.
Step 3: To braise: mix 1 tablespoon soy sauce and ½ tablespoon oyster sauce with another 1 cup of water. Heat up the wok (deep pan) with 1 tablespoon of oil. Add star anise, ginger, green onion, and garlic. Stir fry for 30 seconds. Add the mixed sauce. Bring up to a boil. Add the chicken feet and soaked raw peanuts. Simmer the chicken feet with the sauce for 15 minutes and then turn up the fire to thicken the sauce.
To steam: transfer the chicken feet to a steamer. Prepare all the ingredients for the steaming sauce. Steam at first the chicken feet for 15 minutes and then evenly pour on them the steaming sauce. Continue to steam for another 30 to 40 minutes.
Serve hot or reheat it for later serving.