Chickens’ feet braised with soy and black bean

Chickens’ feet braised with soy and black bean

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Chickens’ feet are now so popular in China that they import them from all over the world to satisfy demand. Also called ‘phoenix claws’, they’re cooked in a variety of ways. For this classic Cantonese dish (simplified here) they are deep-fried, steamed and then braised; this achieves the classic, soft puffiness so prized by diners.

Ingredients

Quantity Ingredient
1kg chickens’ feet
vegetable oil, for deep-frying
1 litre Chicken stock
60ml dark soy sauce
60ml shaoxing rice wine
2 1/2 tablespoons black rice vinegar
1 1/2 tablespoons sugar
1 tablespoon oyster sauce
4 cm piece ginger, peeled and finely shredded
1 tablespoon fermented black beans, rinsed
2 star anise

Method

  1. Using a sharp knife, trim the nail ends off each claw, then trim about 1.5 cm from the bone end of each foot. Using paper towel, dry the feet well.
  2. Fill a wok one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Fill a large bowl with iced water. Working in two batches, fry the chickens’ feet for 6–7 minutes, or until light golden, taking care as you cook them as the feet will spit. Remove the feet with a slotted spoon and place in the bowl of iced water.
  3. Drain the feet well and place in a saucepan with the remaining ingredients. Bring to a simmer, using an inverted plate to keep them submerged if necessary, and cook over a low heat for 40–50 minutes, or until tender. Serve hot with some of the cooking liquid spooned over.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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