The maltose will enhance the mallard reaction and give the chicken feet that desired golden brown color. The citrus aroma from the lemon peel helps to remove the unpleasant smell from the chicken feet. Reserve the blanching liquid for soaking later. The rest of the heatwill evaporate the excess moisture. Remove the chicken feet from the water and then onto a rack for about 10 minutes.
Turn the heat to high and bring it to a boil. 2 tsp of fermented black bean, roughly dicedĪdd the chicken feet, 1.5 liters of water, 1/4 cup of Chinese cooking wine, 3 scallions, ginger slices, 1 stick of cinnamon, 2 star anise, 2 bay leaves, lemon peel, lemon juice, and maltose to a big pot.If you have never had it before, just get out of your comfort zone and give it a try. You can literally say if a tea house restaurant doesn’t serve steamed chicken feet, it is not authentic. Garnish the chicken feet with some diced scallions and red chilies.Ĭhicken feet may not sound as appetizing, but this dish is the signature and the most popular dim sum in Cantonese cuisine.Please make sure the pot is filled with enough water to avoid evaporating to dry. Steam the chicken feet over medium heat for 1.5 hours.If you skip the peanuts, use 1/2 tbsp of less soy sauce to adjust the saltness. Put the pre-soaked peanuts on the plate and place the chicken feet on the top.Chop the chicken feet into smaller pieces, then mix them with the sauce.Turn off the heat, then add soy sauce, oyster sauce, hoisin sauce, and Chuhou paste. Stir the fermented black beans, minced garlic, and minced ginger with a drizzle of oil over medium-low heat until the aromatics are golden. While waiting, you can prepare the sauce.You can skip it or use food coloring as it doesn't affect the taste. Optionally, add 1.5 tbsp of red yeast rice powder to enhance the vibrant red color. Soak the chicken feet in the reserved blanching liquid for 1.5 hours.If you choose the deep frying method, it is best to dry the chicken feet furthermore by leaving them in the fridge uncovered overnight to avoid oil splattering. The next step is to fry the chicken feet until golden brown, which you can do by air frying in an air dryer (360 F for 18-25 minutes), deep frying in oil (360F for 12-15 minutes), or you can roast the chicken feet in the oven(400F for 30-40 minutes and flip the chicken feet every 10-15 minutes).Then dab the excess moisture with paper towels. Cut off the chicken nails by using a pair of kitchen scissors.Remove the chicken feet from the water onto a rack until they cool to lukewarm.
#Dim sum chicken feet free#
If you don't have it, feel free to use sugar. The citrus aroma from the lemon peel helps to remove the unpleasant smell. Hot bean and alabone sauces are available from Asian food shops.Add the chicken feet, 1.5 liters of water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice, and maltose to a big pot, then bring it to a boil.Chinese rice wine (shaoxing) is available from Asian food shops substitute dry sherry.It is available from selected supermarkets or Asian food shops. Char sui sauce is made from hoi sin, sherry, honey and sugar.Chicken feet are available from Asian butchers.Serve immediately or cool and reheat later in a steamer basket, if desired. Add chicken feet and cook, stirring occasionally, for 5 minutes or until chicken feet are warmed through and sauce has slightly thickened. Bring to the boil, then reduce heat to medium. Meanwhile, in a wok, combine hot bean sauce, abalone sauce, chilli, garlic, extra 2 tbsp oil, remaining 2 tbsp rice wine, sugar and reserved cooking liquid, and season with white pepper. Strain chicken feet, reserving 125 ml (½ cup) cooking liquid. Reduce heat to low and cook for 1½ hours or until tender. Cover and bring to the boil over medium heat.
Place 2 litres water, 80 ml (⅓ cup) rice wine, star anise, spring onions, ginger and chicken feet in a large saucepan.
Remove with a slotted spoon, drain on paper towel, then plunge into iced water for 2 hours or until 'puffed up'. Working in batches, gently drop chicken feet into oil and fry for 3 minutes or until golden.
#Dim sum chicken feet full#
Drain the feet, then pat dry with paper towel.įill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180☌ (or until a cube of bread turns golden in 10 seconds). Chop off the claws and discard, then place the chicken feet in a large bowl and marinate in char siu sauce for at least 3 hours or overnight. Wash the chicken feet in a large bowl of salted water, removing any scaly yellow outer skin.
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