CHICKEN FEET DIM SUM IN CHINESE RECIPES

Steps:

• Blanch the chicken feet by washing them and cutting off the nails.
• Next is the most important step in the whole chicken handling process – let the chicken feet dry.
• Then prepare to start frying.Pour the oil into the pot and heat it. The oil temperature should be high enough (170 ° C) before adding the chicken feet.
• Soak the fried chicken feet in cold water for one night.
• The preparation is almost over.
• 30 grams of oil is heated in a pan, then first add the minced garlic and ginger, and slowly fry over small heat until the garlic begins to turn yellow.
• Add the dried Fermented Black Beans and paprika (the paprika can be added according to your own preference). Continue to simmer for 1 minute and then turn off the heat.
• Pour all the fried sauce in the pan (including all the ingredients in the ginger and garlic and soy) into a small bowl. Then add all the seasonings such as sugar, cooking wine, light soy sauce, dark soy sauce, salt, white pepper, and mix well.
• The chicken feet are cut into 2 pieces.
• Put the chicken feet in a large bowl, sprinkle with 25 grams of cornstarch, and mix well.
• Finally, pour all the sauce into the chicken feet, mix well and marinade for 1 hour.
• Prepare some boiled peanuts. The production of boiled peanuts is very simple. Cook the peanuts on low heat for about 2 hours until the peanuts become soft(about 1 hour with a pressure cooker).
• Finally, it is steamed.

Steps:

• Cut the claws off and any dirty part on the chicken feet. And then cut the main large bone off and divide the chicken palm into two parts. If you feel this part too difficult, you can skip it. But you will need more oil in the deep frying process.
• Bring enough water to a boiling in a large pot, add 1/2 teaspoon of salt and 1 teaspoon of sugar (to avoid breaking of the skin) and 1/2 teaspoon of rice vinegar (to avoid darkened color). Cook the chicken feet for about 2 minutes. Transfer out and drain completely.
• Add 1 tablespoon of light soy sauce and marinate for around 30 minutes.
• Fill one third of a wok or deep frier with oil and heat it over medium heat to 180 C. Add the chicken feet and fry them until golden and dry. If your chicken feet are not completely dried, the oil might sparkle. Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid. If you did not divide the chicken feet into two parts, then deep fry them in small batches and add
• slightly more oil. Just make sure that they are well deep-fried.
• Transfer the feet to a large bowl with iced water. Soak the chicken feet for 3 to 4 hours to achieve the tiger skin effect.
• To steam: transfer the chicken feet to a steamer. Prepare all the ingredients for the steaming sauce. Steam at first the chicken feet for 15 minutes and then evenly pour on them the steaming sauce. Continue to steam for another 30 to 40 minutes.
• To braise: mix all the ingredients used for steaming with another 1 cup of water. In a deep pan simmer the chicken feet with the sauce for 15 minutes and then turn up the fire to thicken the sauce.
• Serve hot or reheat it for later serving.