Chinese Dim Sum Chicken Feet Recipe
The soft and supple chicken feet (or Phoenix talons If you're looking for something fancy) will provide you with delicious dim sum at home, made by braising and cooking
Ingredients
FRYING
- 1 lb (453.6 g) chicken feet
- neutral cooking oil or vegetable oil preferred (recommended)
- ¼ c cornstarch
BRAISING
- 3 inches ginger sliced
- 10 c water
- 6 cloves garlic smashed
- 4 cloves star anise
- 1 tbsp chianking wine or rice wine vinegar
- 2 tbsp oyster sauce
SAUCE
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp garlic minced
- 1 tbsp neutral cooking oil vegetable oil preferred (recommended)
- ¼ c braising liquid from above
- 1 tbsp oyster sauce
- 2 tsp dark brown sugar
- 1 tbsp light soy sauce
- ¼ tsp crushed black pepper
Instructions
FRYING
- Cleanse your chicken's feet with a gentle run through cold water to wash away any brown spots, or bone fragments , then dry them. Set them on an air-tight rack to dry as much as you can, for minimum 30-minutes on the counter (or the fridge if would like to keep them dry longer).
- Make use of cutting tools that are sharp, such as an instrument to cut the edges of the claws/nails as well as other dark spots that surround the feet.
- A bowl is used to mix the cornstarch, and then lightly cover the chicken with cornstarch. Clean off any excess cornstarch and then place the feet of the chicken again on top of the rack.
- The bottom of a pot filled using vegetable oil (or an alternative neutral oil) approximately 2 inches. Then, heat the oil to the temperature of 375 degrees F. Assist each chicken foot one at a time one in the oil, and fry for approximately 2 seconds or so until the feet become lighter brown.
- Transfer the chickens onto a cooling rack to get rid of any oil. Cool. Repeat the process with your next set of feet for chicken.
BRAISING
- The quick frying process makes for juicy and supple legs of chicken, therefore don't delay. In a large pot at medium-high temperature, stir in water, ginger celery, star anise the oyster sauce and chinkiang wine and deep-fried chicken feet. Bring the liquid to a boil & stir. Reduce the heat to medium-low or to a simmer , and put the lid on. Cook for approximately one hour.
SAUCE
- Following braising the feet of the chicken will appear puffy and soft. Transfer the chicken feet to an empty bowl. Then, strain the braising liquid for later use an strainer to eliminate the aromas. Tip:I try not to prepare those braised chicken legs the night prior because the chicken feet aren't able to absorb the delicious sauce as well than fresh feet braised. It takes longer to cook the already soft chicken feet and may cause skin breaks.
- In a medium saucepan , over medium-high heat, add vegetable oil and sauté garlic for around 30 seconds or until it becomes fragrant.
- In a small bowl , mix the cornstarch with water.
- Incorporate the other ingredients of the sauce ingredients into the saucepan, stirring until the sugar is dissolved and cook for a further minute.
- While stirring the sauce, mix the cornstarch and water mixture, and stir until completely dissolve. The sauce should start to thicken rapidly, and you should continue stirring to make sure that all the liquid is in the sauce. If the sauce is too thick, you may add additional braising liquid to make it thinner. Look at the image for the ideal consistency of the sauce.
- Add the chicken feet, and stir until each piece is coated. Transfer to a serving dish and serve it immediately.