CHICKEN FEET WITH BLACK BEAN SAUCE RECIPES

Steps:

• Add chicken feet, ginger, spring onion, cooking wine, and pepper to the pot and cook
• Put some oil and sugar in the pot, and fry the sugar color
• Put the cooked chicken feet into the sugar color and let it fully coat with a layer of sugar color
• Heat oil in a pot, fry the chicken feet in 80% oil temperature, and then put the fried chicken feet in cold water to soak the skin to soften
• Add oil to the pan, fry the tempeh and the oil first, then mix with water after sautéing
• After the water is boiled, put the chicken feet in, add chicken essence, sugar, and salt to taste. After boiling again, add the remaining sugar color to make the color red.
• When the juice is almost collected, steam the chicken feet in a basket.

Steps:

• To Cook Pat chicken feet with paper towels until dry. In a wok or deep pan, heat up oil and deep fry chicken feet in batches until golden brown. Drain. In a pot, add water till half full and bring to a boil. Carefully place fried chicken feet into boiling water and boil for 40 mins. Check occasionally to ensure there is sufficient water. Meanwhile, prepare garlic. Place minced garlic in a bowl together with fermented black beans, oyster sauce, soy sauce, dark soy sauce, rice wine, sugar, fermented bean curd, ground white pepper, chicken stock and salt. Combine till well mixed. Once chicken feet are ready, drain them from the pot of water. Place into a large mixing bowl and toss them with the seasoning sauce. Allow to marinade for at least 1 hr (or best overnight). Steam marinated chicken feet for 3 hrs over low heat. Occasionally, gently mix the chicken feet with sauce while steaming to ensure that the chicken feet are evenly flavoured and coloured. Serve immediately.