Tiger Skin and Chicken Claws

Name: Tiger Skin and Chicken Claws
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken feet; a little Tempeh; 2 tablets Sliced ginger; Some Chopped garlic; Some salt; 1 tbsp White vinegar; 2 tbsp honey; 1 teaspoon Five spice powder; Some Soy sauce; 40g Sugar; 1 teaspoon pepper powder; Some Water starch

by Small bug

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Tiger skin and chicken feet is a snack of Cantonese morning tea. Its flavor is strong and fragrant, soft and refreshing. It feels like an urban dish, it’s a leisurely meal, but the recipe is complicated. I concluded that there is nothing in the four steps of "boiling, frying, soaking, and steaming". We did these four steps and blended the seasoning into personal preference, and it succeeded. "

Tiger Skin and Chicken Claws

1. Wash the chicken feet and trim off the toenails.

2. Put water in the pot, put the chicken feet in the water, add cooking wine and ginger slices and cook for about 2 minutes, then remove.

3. The cooked chicken feet are rinsed with water and allowed to dry.

4. The chicken feet are divided into two, which makes it more delicious.

5. Put honey and white vinegar in a bowl and mix well. Stir thoroughly. Put the chicken feet in it and dip it with the mixed honey and white vinegar juice. You can also use a brush to evenly brush on the chicken feet. The function is to form a crispy skin, and also make the chicken feet skin not easy to burst.

6. Then dry, try to dry the water, avoid splashing oil during the next step of frying.

7. Put the oil in the pot and add white sugar to a low heat and cook until it turns into sugar color. When the sugar turns yellow when there are small bubbles, add chicken feet and stir fry to coat with sugar color.

8. Boil the oil in the pan, and the oil is 50% hot, quickly add the chicken feet and fry them into golden brown. Be careful, because the oil splashes are quite severe, you can use the pot to stop it, and you can put more oil so that the color of the fried is even.

9. The fried chicken feet are drained and put in cold water while it is hot (ice water is better, so that it can expand and contract when heated and can form wrinkles), and soak in salt and five-spice powder in the water for more than 2 hours. I soak at noon until I get off work in the afternoon. It would be better to be able to stay overnight.

10. After soaking, the chicken skin has expanded. Add soaking water in a bowl, add dark soy sauce, light soy sauce, minced tempeh and salt to make a marinade. (The marinade can be made according to personal preference)

11. Put the marinade together with the chicken feet in a pot, bring it to a high heat and simmer on a low heat, and then use water starch to absorb the juice.