Cantonese Steamed Chicken Feet
by Ruo Ning Ruo Ping
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Wash the chicken feet, cut off the tips of the claws, and cut them in half
2. Boil water, put a small spoonful of sugar and a large spoonful of white vinegar in the pot, then pour the chicken feet until they are broken
3. After the life is broken, take it out and wash with cold water and drain. Be sure to drain the water, otherwise it will be a disaster
4. Heat oil, pour the drained chicken feet into a pot and fry on medium heat. Fry on high heat until golden brown before starting the pot. Remove and drain the oil
5. Put water in the pot, pour the drained chicken feet into the pot and cook on low heat for about 20 minutes
6. Pick up, wash and drain the water
7. Stir in starch
8. Add a teaspoon of sugar, two tablespoons of hoisin sauce, one tablespoon of garlic tempeh sauce, and one teaspoon of chicken essence, mix well and marinate for more than two hours
9. Put it in a steamer and steam for about 20 to 30 minutes
10. It’s ready to be out. If you like spicy food, you can add a spoonful of chili sauce when seasoning
