AppetizerSnack

Phoenix Talons (Chicken Feet)

Name: Phoenix Talons (Chicken Feet)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4人分
Cuisine: chinese
Ingredients: 1,000 g chicken feet trimmed and cleaned; 2 カップ peanut oil; 2 個 star anise; 1 個 cinnamon stick; 0.5 小さじ sichuan peppercorn; 2 枚 ginger thinly sliced; 2 片 garlic smashed; 2 大さじ shaoxing wine; 2 大さじ soy sauce; 1 小さじ dark soy sauce; 1 小さじ sugar; 4 カップ water; 1 大さじ fermented black beans rinsed and lightly mashed; 2 片 garlic minced; 0.5 個 ginger minced; 1 大さじ chili bean paste (doubanjiang); 1 大さじ oyster sauce; 0.5 小さじ sugar; 1 大さじ shaoxing wine; 0.5 カップ water; 1 小さじ cornstarch; 2 大さじ water; 1 個 scallion chopped, for garnish (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 50 分
人数: 4
難易度: 普通

アレルゲン情報： グルテン、軟体動物、ピーナッツ、大豆、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1,000 gchicken feet, trimmed and cleaned

for frying

2 カップpeanut oil

braising

2 個star anise
1 個cinnamon stick
0.5 小さじsichuan peppercorn
2 枚ginger, thinly sliced
2 片garlic, smashed
2 大さじshaoxing wine
2 大さじsoy sauce
1 小さじdark soy sauce
1 小さじsugar
4 カップwater

sauce

1 大さじfermented black beans, rinsed and lightly mashed
2 片garlic, minced
0.5 個ginger, minced
1 大さじchili bean paste (doubanjiang)
1 大さじoyster sauce
0.5 小さじsugar
1 大さじshaoxing wine
0.5 カップwater

slurry

1 小さじcornstarch
2 大さじwater

garnish

1 個scallion, chopped, for garnish(お好みで)

調理器具

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

作り方

手順

1
Blanch the chicken feet in boiling water for 5 minutes, then drain and pat them very dry.
約10 分
調理のヒント： 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.
約20 分
調理のヒント： 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.
約30 分
調理のヒント： 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.
約5 分
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.
約50 分
調理のヒント： 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.
約5 分
7
Once braised, remove the chicken feet from the braising liquid and arrange them in a heatproof dish suitable for steaming.
約2 分
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.
約15 分
調理のヒント： 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.
約1 分
調理のヒント： Add the slurry gradually to avoid lumps and achieve the perfect thickness.
10
Garnish with chopped scallions before serving.

おいしく保存

保存方法

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

温め直し

Reheat gently in a steamer or microwave until warmed through.