Fish-flavored Chicken Feet

Name: Fish-flavored Chicken Feet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken feet; 1 lettuce; 20g White vinegar; 15g maltose; 15g Rice wine; 500g Rapeseed oil; 20g Pickled peppers; 10g ginger; 15g garlic; 4g Refined salt; 15g Soy sauce; 12g Sugar; 15g Balsamic vinegar; 50g Broth; 15g Water starch

by Tail's Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

3

Chicken feet, duck necks, and pig dumplings can be delicious if done well. This is unique to the Chinese.

Some people say that Chinese people’s consumption of these leftovers is a habit left over from the era of material scarcity. I disagree with this:

Maybe it was out of cherishing the ingredients in the beginning,

But to the present, the complicated production process and the deliciousness that makes one's index finger move,

The delicacy prepared by these non-influenced ingredients is more attractive to people than some main dishes.

Chicken feet are undoubtedly one of them.

Whether it’s braised or steamed, chewing chicken feet requires a good match between your teeth and your tongue.

Carefully peel off the tendons and skin attached to the leg bones and phalanx to eat,

Just like knocking melon seeds, the fun is not in eating nuts, but in knocking-the process of killing time.

Chicken feet in black bean sauce is the most representative method of chicken feet, which is the practice of Cantonese cuisine.

Mr. Shi Zhengliang, a national treasure-level Sichuan cuisine master, learned from Cantonese cuisine and cooked this fish-flavored chicken feet with the techniques of Cantonese cuisine.

In addition to the traditional taste, the delicious mouths have added a new choice.

Fish-flavored Chicken Feet

1. Material family portrait

2. Wash the broiler feet into a pot, add water to submerge the feet, add white vinegar, maltose, and rice wine to a boil, skim off the foam, cook until it is dead and remove it.

3. Cut off the tips of the chicken feet, dry the water vapor, put the oil in the hot pan, add the chicken feet when the oil temperature is 70% hot, and fry until golden

4. Drain the fried chicken feet into the hot soup, cover and simmer for 20 minutes, remove when the chicken feet are wrinkled

5. Wash the lettuce and drain the water, spread the leaves around the disc, forming a lace

6. Put the chicken feet in the steaming tray and steam in the steamer, stack the chicken feet on the lettuce to form

7. Soak red pepper, ginger and garlic separately, chop finely, chopped chives and chopped green onion for later use. Put oil in a hot pan, add pickled peppers, ginger and garlic and stir fry to create a fragrance

8. Mix with fresh soup, add salt, soy sauce, sugar, and vinegar to taste

9. Thicken the juice with water and soy flour, add chopped green onion, and stir up the pot

10. Just pour the juice on the chicken feet

Tips:
1. The cooked chicken feet should be air-dried with water vapor, and the pot can be covered to prevent oil splashing when frying;
2. The master’s approach pays more attention to the effect of the cooked dish. As a home version, I recommend using chicken feet with black bean sauce: cut the fried chicken feet in half, and mix with sweet and sour sauce and cornstarch. After the fire is steamed until soft and waxy, it is more delicious.
3. Compared with the way of eating hot dishes, I prefer to let it cool before eating it, which is more delicious. If it is winter, the soup will condense and become more delicious.