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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.

Een origineel recept van Forkin

Totale tijd
1 uur 50 min
Porties
4
Moeilijkheid
Gemiddeld

Allergeneninformatie: kan gluten, weekdieren, pinda's, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Phoenix Talons (Chicken Feet)

Mise-en-place

Ingrediënten

Ingrediënten

  • 1.000 gchicken feet, trimmed and cleaned

for frying

  • 2 kopjepeanut oil

braising

  • 2 ststar anise
  • 1 stcinnamon stick
  • 0,5 tlsichuan peppercorn
  • 2 plakginger, thinly sliced
  • 2 teentjegarlic, smashed
  • 2 elshaoxing wine
  • 2 elsoy sauce
  • 1 tldark soy sauce
  • 1 tlsugar
  • 4 kopjewater

sauce

  • 1 elfermented black beans, rinsed and lightly mashed
  • 2 teentjegarlic, minced
  • 0,5 stginger, minced
  • 1 elchili bean paste (doubanjiang)
  • 1 eloyster sauce
  • 0,5 tlsugar
  • 1 elshaoxing wine
  • 0,5 kopjewater

slurry

  • 1 tlcornstarch
  • 2 elwater

garnish

  • 1 stscallion, chopped, for garnish(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

  1. 1

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

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 20 min

    Tip van de kok: 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.

    Ongeveer 30 min

    Tip van de kok: 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.

    Ongeveer 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.

    Ongeveer 50 min

    Tip van de kok: 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.

    Ongeveer 5 min

  7. 7

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

    Ongeveer 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.

    Ongeveer 15 min

    Tip van de kok: 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.

    Ongeveer 1 min

    Tip van de kok: Add the slurry gradually to avoid lumps and achieve the perfect thickness.

  10. 10

    Garnish with chopped scallions before serving.

Goed bewaren

Bewaren

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

Opwarmen

Reheat gently in a steamer or microwave until warmed through.