Steamed Chicken Feet Phoenix Claws Recipes
STEAMED CHICKEN FEET (PHOENIX CLAWS)
Provided by Food Network
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
- Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
- Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
- For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
- Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.
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- Clean your chicken feet by running them under cold water to remove any brown spots or extra bone fragments and pat dry. Place them on a cooling rack to dry out as much as possible for at least 30 minutes on your counter (or your fridge if you want to dry them out longer).
- Braising immediately after frying allows for plump and supple chicken feet, so don't wait. In a large stock pot over medium-high heat, add in water, ginger, garlic, star anise, oyster sauce, chinkiang wine, and the deep fried chicken feet. Bring to a boil and stir. Lower the heat to medium-low or to a simmer and cover the pot. Simmer for about one hour.
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