WHAT DO YOU MAKE WITH CHICKEN FEET RECIPES
EASY BAKED CHICKEN BREASTS | HOW TO MAKE TENDER & JUICY ...
Tender and juicy, perfectly baked chicken breasts! The one and ONLY method and recipe you will need for baked chicken.
Provided by Katerina | Diethood
Categories Dinner
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400F.
- Lightly grease a 9x13 baking dish with cooking spray.
- Arrange chicken breasts in baking dish and rub in the minced garlic over each chicken breast.
- Season chicken on both sides with salt, pepper, garlic powder, oregano, and Italian seasoning.
- Place a pat of butter over each chicken breast.
- Place a sheet of parchment paper over the chicken breasts. Tuck the edges so that it's snug around the chicken.
- Bake for 30 to 33 minutes, or until chicken's internal temperature reaches 165F.
- Serve right away OR remove from baking dish; let completely cool and keep in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 chicken breast, Calories 161 kcal, CarbohydrateContent 1 g, ProteinContent 24 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 80 mg, SodiumContent 157 mg
BRAISED DIM SUM CHICKEN FEET | CHINA SICHUAN FOOD
Dim Sum style chicken feet - braised version
Provided by Elaine
Categories dim sum
Total Time 265 minutes
Prep Time 240 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 19 g, SaturatedFatContent 4 g, CholesterolContent 84 mg, SodiumContent 695 mg, ServingSize 1 serving
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