Dim Sum Chicken Feet

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Dim Sum Chicken Feet

Description

Cooking Time

Preparation Time :4 Hr 0 Min

Cook Time : 25 Min

Total Time : 4 Hr 25 Min

Ingredients

Serves : 2
  • 20 nos chicken feet, cut the nails and any dirty parts


  • 2 cups oil for deep frying


  • 2 cups iced water for soaking the chicken feet


  • 2 nos garlic cloves, finely chopped


  • 2 nos green onions, finely chopped


  • 2 nos fresh thai chili pepper, finely chopped(optional)


  • 1 inch root ginger, finely chopped


  • 1 tbsp soy sauce


  • 1/2 tbsp oyster sauce


  • 2 nos star anise


  • 1 cups warm water for braising

Directions

  • Cut the claws off and any dirty part on the chicken feet. And then cut the main large bone off and divide the chicken palm into two parts. If you feel this part too difficult, you can skip it. But you will need more oil in the deep frying process.Bring enough water to a boiling in a large pot, add ½ teaspoon of salt and 1 teaspoon of sugar (to avoid breaking of the skin) and ½ teaspoon of rice vinegar (to avoid darkened color). Cook the chicken feet for about 2 minutes. Transfer out and drain completely.Add 1 tablespoon of light soy sauce and marinate for around 30 minutes.Fill one third of a wok or deep frier with oil and heat it over medium heat to 180 C. Add the chicken feet and fry them until golden and dry. If your chicken feet are not completely dried, the oil might sparkle. Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid. If you did not divide the chicken feet into two parts, then deep fry them in small batches and addslightly more oil. Just make sure that they are well deep-fried.Transfer the feet to a large bowl with iced water. Soak the chicken feet for 3 to 4 hours to achieve the tiger skin effect.To steam: transfer the chicken feet to a steamer. Prepare all the ingredients for the steaming sauce. Steam at first the chicken feet for 15 minutes and then evenly pour on them the steaming sauce. Continue to steam for another 30 to 40 minutes.To braise: mix all the ingredients used for steaming with another 1 cup of water. In a deep pan simmer the chicken feet with the sauce for 15 minutes and then turn up the fire to thicken the sauce.Serve hot or reheat it for later serving.
  • Cut the claws off and any dirty part on the chicken feet. And then cut the main large bone off and divide the chicken palm into two parts.
  • If you feel this part too difficult, you can skip it. But you will need more oil in the deep frying process.
  • Bring enough water to a boiling in a large pot, add ½ teaspoon of salt and 1 teaspoon of sugar (to avoid breaking of the skin) and ½ teaspoon of rice vinegar (to avoid darkened color).
  • Cook the chicken feet for about 2 minutes. Transfer out and drain completely.
  • Add 1 tablespoon of light soy sauce and marinate for around 30 minutes.
  • Fill one third of a wok or deep frier with oil and heat it over medium heat to 180 C.
  • Add the chicken feet and fry them until golden and dry. If your chicken feet are not completely dried, the oil might sparkle.
  • Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid.
  • If you did not divide the chicken feet into two parts, then deep fry them in small batches and add slightly more oil.
  • Just make sure that they are well deep-fried. Transfer the feet to a large bowl with iced water.
  • Soak the chicken feet for 3 to 4 hours to achieve the tiger skin effect.
  • To steam: transfer the chicken feet to a steamer.
  • Prepare all the ingredients for the steaming sauce. Steam at first the chicken feet for 15 minutes and then evenly pour on them the steaming sauce.
  • Continue to steam for another 30 to 40 minutes.
  • To braise: mix all the ingredients used for steaming with another 1 cup of water.
  • In a deep pan simmer the chicken feet with the sauce for 15 minutes and then turn up the fire to thicken the sauce.
  • Serve hot or reheat it for later serving.