When you go to Dim Sum, Chicken feet are something you must try. Some people love them, and some people just don’t get it. So what do you think about chicken feet? Comment below and let me know. And now, let’s make some delicious chicken feet!
Serve 4 to 6
Prep time: 10 minutes
Rest time: 3 hours
Cook time: 1 hour and 20 minutes
2 pounds chicken feet, rinsed, nails off
2 tablespoons maltose
2 tablespoons white rice vinegar
8 cups canola oil, for frying
1 tablespoon extra light olive oil
3 slices ginger
2 stalk scallions, white part, cut into 1/2-inch pieces
3 cloves garlic, smashed
2 tablespoons sugar
1 tablespoon fermented black soybean (douchi)
1 tablespoon Pixian (Pixian doubanjiang)
4 cups water
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
2 bay leaves
Chicken Feet Instructions:
- In a pot of water over high heat, add the maltose, and let it dissolve. (This will help to add a nice color to the chicken feet. You could also replace it with honey.) Also and the rice vinegar (This will help to remove the gamey taste, and add more color while deep frying.) Transfer in the chicken feet, cover the lid and bring it to a boil. Discard the water and drain. Air-dry or pat dry the chicken feet.
- In a pot over high heat, pour in the canola oil, and heat it to 350°F (177°C). Fry the chicken feet in batches. Carefully lower the chicken feet, deep fry until golden brown, 3 minutes. (The oil will splatter, so it’s a good idea to cover the lid immediately.)
- Remove the chicken feet, and soak in ice water for 1 hour until the skin puffs up. Discard the water and drain.
- In a pot over medium heat, add the extra light olive oil, ginger, scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add the sugar and stir-fry for 3 minutes. Add the fermented black soybean and Pixian chili bean paste, and stir-fry for another 30 seconds. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cook for another 30 seconds. Return the chicken feet and stir-fry for 2 minutes. Pour in the water to cover all the chicken feet, and mix well. Place in the bay leaves, and cover the lid. Bring it to a boil. Turn to low heat and simmer for 45 minutes.
- Uncover the lid, and turn to high heat to reduce the sauce for 5 minutes. Turn off the heat, and soak the chicken feet in the sauce for 2 hours for deeper flavors.
- Place a few chicken feet in a small bowl. Then transfer to a bamboo steamer.
- In a large steamer over high heat, bring water to a boil. Place the bamboo steamer in the large steamer. Steam for 10 minutes.