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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.

Оригинальный рецепт от Forkin

Общее время
1 ч 50 мин
Порции
4
Сложность
Средне

Информация об аллергенах: может содержать глютен, моллюски, арахис, соя и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Phoenix Talons (Chicken Feet)

Подготовка

Ингредиенты

Ингредиенты

  • 1 000 gchicken feet, trimmed and cleaned

for frying

  • 2 стаканpeanut oil

braising

  • 2 шт.star anise
  • 1 шт.cinnamon stick
  • 0,5 ч. л.sichuan peppercorn
  • 2 ломтикginger, thinly sliced
  • 2 зубчикgarlic, smashed
  • 2 ст. л.shaoxing wine
  • 2 ст. л.soy sauce
  • 1 ч. л.dark soy sauce
  • 1 ч. л.sugar
  • 4 стаканwater

sauce

  • 1 ст. л.fermented black beans, rinsed and lightly mashed
  • 2 зубчикgarlic, minced
  • 0,5 шт.ginger, minced
  • 1 ст. л.chili bean paste (doubanjiang)
  • 1 ст. л.oyster sauce
  • 0,5 ч. л.sugar
  • 1 ст. л.shaoxing wine
  • 0,5 стаканwater

slurry

  • 1 ч. л.cornstarch
  • 2 ст. л.water

garnish

  • 1 шт.scallion, chopped, for garnish(необязательно)

Инвентарь

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

Приготовление

Шаг за шагом

  1. 1

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

    Около 10 мин

    Совет повара: 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.

    Около 20 мин

    Совет повара: 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.

    Около 30 мин

    Совет повара: 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.

    Около 5 мин

  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.

    Около 50 мин

    Совет повара: 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.

    Около 5 мин

  7. 7

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

    Около 2 мин

  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.

    Около 15 мин

    Совет повара: 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.

    Около 1 мин

    Совет повара: Add the slurry gradually to avoid lumps and achieve the perfect thickness.

  10. 10

    Garnish with chopped scallions before serving.

Правильное хранение

Хранение

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

Разогрев

Reheat gently in a steamer or microwave until warmed through.