Steamed Chicken Feet in Black Bean Sauce

Name: Steamed Chicken Feet in Black Bean Sauce
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken feet; 30g Tempeh; 15g maltose; 20g White vinegar; 5g ginger; 5g garlic; 15g Oyster sauce; 15g Sugar; 15g Rice wine; 5g Soy sauce; 5g Red pepper; 5g shallot; a little starch

by Tail's Kitchen

4.9 (1)

Favorite

24

Difficulty

Hard

Time

1h 30m

Serving

3

Steamed chicken feet in black bean sauce is one of the most common Cantonese snacks. Whether it is a two-piece morning tea or late night snack, steamed chicken feet in black bean sauce is definitely one of the most popular snacks.
The chicken feet are fried first and then steamed. They are soft and rotten. They don’t need to be bitten. They melt in one sip. Grandpas and grandmas who drink morning tea and supper don’t have to worry at all, even if they have bad teeth.
The black bean sauce in the steamed chicken feet with black bean sauce is boiled with Yangjiang tempeh, and other tempeh can be used instead, but the flavor is worse. The tempeh must be fried in advance and boiled, otherwise the taste of the black bean sauce will not come out.

Steamed Chicken Feet in Black Bean Sauce

1. Put the chicken feet into boiling water, add maltose, white vinegar, and cooking wine, cook until they are dead, remove them, and drain the water.

2. Pour the oil in the hot pan, add the chicken feet when the oil is 80% hot and fry until the tiger skin lines appear.

3. Take the chicken feet out of the oil pan and soak them in cold water for more than 1 hour. It is better to add some ice cubes.

4. Chop the tempeh and ginger garlic into the bottom; in a separate saucepan, add the tempeh, ginger and garlic and stir fry until fragrant. Add oyster sauce, sugar, rice wine, dark soy sauce, light soy sauce, red pepper, and chopped green onion and stir well.

5. Remove the chicken feet and drain the water, add the fried sauce and mix well, add an appropriate amount of starch to mix well, and steam in a steamer for more than 1 hour until the chicken feet are soft and rotten.