Phoenix Talons (Chicken Feet)

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Blanch the chicken feet in boiling water for 5 minutes, then drain and pat them very dry.

   حوالي 10 د

   ملاحظة الطاهي: Ensure the chicken feet are very dry to prevent oil splattering.

2. 2

   Heat the peanut oil in a large pot or wok to 180°C (350°F). Carefully fry the chicken feet in batches until golden brown and crispy, about 5-7 minutes per batch.

   حوالي 20 د

   ملاحظة الطاهي: Do not overcrowd the pot to maintain oil temperature and ensure even frying.

3. 3

   Immediately transfer the fried chicken feet to a bowl of ice water and soak for at least 30 minutes, or until the skin appears puffy and wrinkled.

   حوالي 30 د

   ملاحظة الطاهي: This step is crucial for achieving the desired soft, gelatinous texture.

4. 4

   Drain the chicken feet from the ice water and place them in a large pot. Add the star anise, cinnamon stick, Sichuan peppercorns, braising ginger, braising garlic, shaoxing wine, soy sauce, dark soy sauce, sugar, and braising water.

   حوالي 5 د

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the chicken feet are very tender.

   حوالي 50 د

   ملاحظة الطاهي: The chicken feet should be soft enough that the bones can be easily removed.

6. 6

   While the chicken feet are simmering, prepare the sauce. In a small bowl, combine the fermented black beans, minced garlic, minced ginger, chili bean paste, oyster sauce, sauce sugar, sauce shaoxing wine, and sauce water.

   حوالي 5 د

7. 7

   Once braised, remove the chicken feet from the braising liquid and arrange them in a heatproof dish suitable for steaming.

   حوالي 2 د

8. 8

   Pour the prepared sauce over the chicken feet. Steam for 10-15 minutes, or until the sauce is hot and bubbly and the flavors have melded.

   حوالي 15 د

   ملاحظة الطاهي: Steaming helps the chicken feet absorb the sauce flavors deeply and makes them even more tender.

9. 9

   In a small bowl, whisk together the cornstarch and slurry water to create a slurry. Stir the slurry into the hot sauce around the chicken feet to thicken it to your desired consistency.

   حوالي 1 د

   ملاحظة الطاهي: Add the slurry gradually to avoid lumps and achieve the perfect thickness.

10. 10

    Garnish with chopped scallions before serving.