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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 50 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde gluten, bløddyr, jordnødder, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1.000 gchicken feet, trimmed and cleaned
for frying
- 2 koppeanut oil
braising
- 2 stk.star anise
- 1 stk.cinnamon stick
- 0,5 tsk.sichuan peppercorn
- 2 skiveginger, thinly sliced
- 2 fedgarlic, smashed
- 2 spsk.shaoxing wine
- 2 spsk.soy sauce
- 1 tsk.dark soy sauce
- 1 tsk.sugar
- 4 kopwater
sauce
- 1 spsk.fermented black beans, rinsed and lightly mashed
- 2 fedgarlic, minced
- 0,5 stk.ginger, minced
- 1 spsk.chili bean paste (doubanjiang)
- 1 spsk.oyster sauce
- 0,5 tsk.sugar
- 1 spsk.shaoxing wine
- 0,5 kopwater
slurry
- 1 tsk.cornstarch
- 2 spsk.water
garnish
- 1 stk.scallion, chopped, for garnish(valgfrit)
Udstyr
wok · tongs · bowl · steamer · large pot · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Blanch the chicken feet in boiling water for 5 minutes, then drain and pat them very dry.
Ca. 10 min.
Kokkens note: Ensure the chicken feet are very dry to prevent oil splattering.
- 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.
Ca. 20 min.
Kokkens note: Do not overcrowd the pot to maintain oil temperature and ensure even frying.
- 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.
Ca. 30 min.
Kokkens note: This step is crucial for achieving the desired soft, gelatinous texture.
- 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.
Ca. 5 min.
- 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.
Ca. 50 min.
Kokkens note: The chicken feet should be soft enough that the bones can be easily removed.
- 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.
Ca. 5 min.
- 7
Once braised, remove the chicken feet from the braising liquid and arrange them in a heatproof dish suitable for steaming.
Ca. 2 min.
- 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.
Ca. 15 min.
Kokkens note: Steaming helps the chicken feet absorb the sauce flavors deeply and makes them even more tender.
- 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.
Ca. 1 min.
Kokkens note: Add the slurry gradually to avoid lumps and achieve the perfect thickness.
- 10
Garnish with chopped scallions before serving.
Bevar den gode smag
Store leftover chicken feet in an airtight container in the refrigerator.
Reheat gently in a steamer or microwave until warmed through.