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Phoenix Talons (Chicken Feet)

These flavorful chicken feet are braised until tender, then simmered in a savory, slightly sweet, and spicy sauce. A popular dim sum dish, they offer a unique texture and rich taste experience.

Una recepta original de Forkin

Temps total
1 h 50 min
Racions
4
Dificultat
Mitjana

Informació sobre al·lèrgens: pot contenir gluten, mol·luscs, cacauets, soja i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Phoenix Talons (Chicken Feet)

Preparació prèvia

Llista d’ingredients

Llista d’ingredients

  • 1.000 gchicken feet, trimmed and cleaned

for frying

  • 2 tassapeanut oil

braising

  • 2 ustar anise
  • 1 ucinnamon stick
  • 0,5 ctsichuan peppercorn
  • 2 llescaginger, thinly sliced
  • 2 gragarlic, smashed
  • 2 csshaoxing wine
  • 2 cssoy sauce
  • 1 ctdark soy sauce
  • 1 ctsugar
  • 4 tassawater

sauce

  • 1 csfermented black beans, rinsed and lightly mashed
  • 2 gragarlic, minced
  • 0,5 uginger, minced
  • 1 cschili bean paste (doubanjiang)
  • 1 csoyster sauce
  • 0,5 ctsugar
  • 1 csshaoxing wine
  • 0,5 tassawater

slurry

  • 1 ctcornstarch
  • 2 cswater

garnish

  • 1 uscallion, chopped, for garnish(opcional)

Estris

wok · tongs · bowl · steamer · large pot · cutting board · knife

Elaboració

Pas a pas

  1. 1

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

    Uns 10 min

    Nota de cuina: 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.

    Uns 20 min

    Nota de cuina: 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.

    Uns 30 min

    Nota de cuina: 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.

    Uns 5 min

  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.

    Uns 50 min

    Nota de cuina: 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.

    Uns 5 min

  7. 7

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

    Uns 2 min

  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.

    Uns 15 min

    Nota de cuina: 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.

    Uns 1 min

    Nota de cuina: Add the slurry gradually to avoid lumps and achieve the perfect thickness.

  10. 10

    Garnish with chopped scallions before serving.

Conservació

Com conservar-ho

Store leftover chicken feet in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a steamer or microwave until warmed through.