China Si chuan Food
For some people, chicken feet or chicken claws are deemed as an odd part of animals, which are usually discarded. But for some other people, chicken feet are an important ingredient, which can be made into various delicacies. And for me, I belong to the latter one. My favorite chicken feet dish is dim sum chicken feet, I love that fabulous softness and savory taste. Here is the ultimate guide on how to make dim sum style chicken feet at home.
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People from the US or Europe don’t eat chicken feet because they may think that chicken feet are too dirty to eat. Also, people don’t know how to deal with chicken feet. Usually, you can find that chicken feet are made into dog treats. Another reason may be that chicken feet are not as meaty as other parts of chickens.
However, chicken feet are greatly beloved by people from other parts of the world. The Chinese gourmets even grant an auspicious name to chicken feet, that is “phoenix paws”. And chicken feet are cooked into cold dishes, snacks, soups, and main dishes in China. And in South Korea, people invent Korean-style spicy chicken feet. In other Asian countries, like Malaysia, Thailand, Indonesia, and the Philippines, dishes made of chicken feet are also quite common and popular. Even in Mexico, chicken feet are a popular ingredient, and they are mainly made into stews and soups.
The edible parts of chicken feet consist of the skin and tendons, with little meat. The distinct gelatinous texture of chicken feet provides you with an abundance of collagen. For most dishes, chicken feet are cooked into a soft and tender texture, and absorb the flavors of seasonings or spices. Especially when chicken feet are used for making soup, after being simmered for one or two hours, the chicken feet will almost fall apart when being picked up, and you even don’t need to chew anymore. A mouthful of gelatin will break up in your mouth with the fresh flavor of the soup.
When you go to the market to purchase some chicken feet, you may find that the yellowish hard skin of chicken feet is already removed. Fresh chicken feet should have white and glossy skin and also they should be in a thick and elastic texture. If you touch the chicken feet and find that the surface of the chicken feet is a little sticky, it shows that these chicken feet have been stored for too long and are not fresh enough for eating.
The Chinese name of this dish is tiger skin chicken feet(虎皮凤爪), and there is a similar dish named tiger skin green peppers. Tiger skin is named because of the wrinkles on the surface.
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The making process is relatively complex. We need at least four steps: boiling-deep frying- soaking- braising or steaming. No matter how complex the dish is, there is a big group of fans. Of course, they are available at the dim sum restaurant. I have tested the recipe three times but cannot get the texture enough satisfying, but the tastes are really wonderful. So I decided to post it on the blog just for home cooking reference. You can follow this to make super easy dim sum style chicken feet at home. It is such a great success!
You can use a microwave to reheat it. But the most ideal way is to steam them. Set up a steamer and steam for 10 minutes. Steaming can make the taste even better, so it is 100% ok to make a larger batch.
Eating chicken feet may be quite time-consuming. So you can serve this with tea for more leisure time. Since it is quite savory in taste, you can also serve it with soups, or congee.
Cut the claws off and any dirty parts on the chicken feet. You can choose to keep them as whole pieces or cut them into smaller ones.
Then bring enough water to a boil in a large pot, add scallion, ginger, and cooking wine. Cook the chicken feet for around 2 minutes.
Transfer out, wash carefully.
This is a very important step to avoid the oil splattering out during the cooking process. If time is enough, I will recommend you place the chicken feet for air frying to make sure there is no water on the surface.
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Heat oil in a wok and add the chicken feet into deep fry until it turns dark golden brown. It is extremely important to make sure the water content is removed by the deep-frying process so the tiger skin can be achieved. It may take around 12 to 18 minutes.
Transfer the chicken feet into iced water. And soak for around 1 hour.
I learn this from a Cantonese chef, if you further cook the soaked chicken feet, the tiger skin can be strengthened. So place the soaked chicken feet in boiling water, and continue cooking for 8 to 12 minutes based on how soft you want them to be.
Add dou-chi, garlic, ginger, and chili paste if using a small amount of oil. Fry over a small fire until aromatic.
Pour in starch water. Let it simmer for a while.
Add blanched chicken feet.
Coat well, and serve hot. You can make larger batches and then re-steam them for the next serving.
Source: https://en.congthucvatly.com
Category: Cook
This post was last modified on Tháng Mười Một 27, 2023 9:22 chiều
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