Cantonese steamed chicken feet in black bean sauce
Souped Up Recipes · ♥ 3.9K likes · 134K views · 12 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 lb chicken feet
- 2 tsp fermented black beans
- 1½ L water
- ¼ cup Chinese cooking wine
- 3 whole scallions
- 1½ inch ginger
- 1 stick cinnamon
- 2 whole star anise
- 2 whole bay leaves
- 1 lemon lemon peel
- ½ lemon lemon juice
- 3 tbsp maltose
In a pot combine the water, Chinese cooking wine, torn scallions, sliced ginger, cinnamon stick, star anise, bay leaves, lemon peel, lemon juice and maltose.
Add the chicken feet, covered by the water, and bring to a boil over high heat to blanch. Reserve the blanching liquid.
Set the chicken feet on a rack about 10 minutes so residual heat evaporates the surface moisture; when warm, cut off the nails with kitchen scissors.
Drying and trimming the nails
Pat off any remaining moisture with paper towel. For deep frying, dry further in a dehydrator at 120F for 2 hours or uncovered in the fridge overnight.
Air fry at 360F for about 18 to 25 minutes, checking and moving them so they brown evenly.
Air frying until browned
- 1½ tbsp red yeast rice powder
Soak the fried chicken feet in the reserved blanching broth, with red yeast rice powder for colour if wanted, about 2 hours until wrinkly.
- oil
Roughly chop the fermented black beans; stir them in a wok with a drizzle of oil, the minced garlic and ginger over medium-low heat until the aromatics are golden.
- 1 tbsp minced garlic
- 1 tsp ginger
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp hoisin sauce
- 1½ tsp chuhou paste
Turn off the heat and add the soy sauce, oyster sauce, hoisin sauce and chuhou paste.
Toss the soaked chicken feet in the sauce gently with a rubber spatula so the skin does not tear.
Tiger-skin wrinkles and saucing
- fresh peanut
Put fresh peanuts on the plates (dry peanuts need a 1-hour soak first) and the chicken feet on top; they are better cut into manageable pieces before saucing.