Eat These Chicken Feet?

Chinese Chicken feet recipe Video

Makes around 1 kg

Look at my mouth watering chicken feet dim sum. The picture doesn’t lie, this was the recipe I was looking for. I’m a maniac for chicken feet dim sum. My family has a favorite Chinese restaurant dim sum in the red light district of Amsterdam. The building was split into 3 parts. The first only dim sum, the second set menu and the third was specialized in noodles soup. Our favorite is the dim sum and the noodle soup. Back to dim sum, I will pig out on 3 of my favorite items chicken feet, hak kau and egg tarts. The second best dim sum spot that I will remember was in a parking lot in a building near Singapores China Town. The restaurant was located in the center of the top parking lot and it was large.
In the morning there will only be assorted dim sum and at lunch to dinner it changes to complete menus. Now the third best restaurant that I could remember was in a floating boat in the dock of Hong Kong.

My mom did go to cooking class to learn but I didn’t like the version. It was too dry. The steps was frying the feet, marinating it with not much water then steaming it. Years later that I was cooking at home I realize that the chicken feet becomes tender when boiled. So I searched for recipes and this time I could read the result of the food just looking from the recipe. I stumbled upon Recipeeworld Chicken feet dim sum recipe. This come pretty close, the frying process the dumping the feets in the ice cold water will separate the meat from the bones. The marinating with a lot of water will boost the lost moist back to make the chicken feet tender. So, I tested, the taste was right but the meat could be more tenderized. So I steamed again for 30 minutes and voila!

900 gr chicken feet
Marinate 1:
2 minced garlic
4 star anaise
2 tbs oyster sauce
1 tbs vinegar
1 tbs sugar
1 tsp salt
½ tsp pepper
750 lt water
Marinate 2:
1 minced garlic
1-2 tbs chili slices
2 tbs fermented beans/tauco
1 tbs sesame oil
1-2 tbs tapioca flour

How to prepare:
-cut the chicken claws
-clean the chicken palm
-fry all the chicken feet until dry but not burnt
-prepare a big bowl with cold water and ice blocks
-when the chicken feet is done, place directly in the bowl of water, set aside
-in a big pan, saute the minced garlic until fragrant
-add the water and all of the ingredients
-adjust to taste then add all the chicken feet
-cook for 45 minutes-1 hour
-when the water level drops to 4 cm start the second marinate
-leave the dried cut chili in hot water for 10 minutes then drain
-in another pan saute the minced garlic
-add the chilli, salted beans, sesame oil
-went blended add to the chicken feet pan and stir gently
-dilute the tapioca flour with cold water and stir gently
-after that just tilt the pan and make a stirring movement to marinate the chicken
-cook in low heat until the sauce reach 1 cm, turn off

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