BRAISED CHICKEN FEET

Why is this recipe in the book？Because I have never seen one for chicken feet published and wanted to be the first.My dad always used to tell me，do whatever you want when you grow up，but just make sure you are the best at it.I was never the best until I realized that I could be the‘best by default’-by doing something n one else had done yet！Dad，I’m sure you’re proud of the loophole that I found in your words of wisdom.This book，therefore，is already the best Chinese cookbook that shows how to cook chicken feet.

Serves 2

INGREDIENTS

3 tablespoons maltose

3 tablespoons rice vinegar

6 chicken feet，with their nails clipped

vegetable oil，for deep-frying

2 tablespoons mixed whole Chinese spice

1 teaspoon cornflour

1 teaspoon chicken bouillon powder

1 teaspoon fermented chilli bean paste

1 teaspoon chilli paste

1 teaspoon oyster sauce

1 teaspoon hoisin sauce

12 teaspoon sugar

pinch of salt or to taste

1/2 teaspoon fermented black beans

12 red chilli，chopped

green part of 2 spring onion，finely chopped，to serve（optional）

1.Fill a non-reactive pan with water，add the maltose and vinegar and bring to the boil.

2.Add the chicken feet and cook for 10 minutes until the skin darkens a little in colour.

3.Remove from the water and leave to cool.

4.Heat the oil for deep-frying in a deep-fat fryer to 180℃.

5.Deep-fry the feet in the oil until the skin turns golden brown，then drain and transfer to a bowl of iced water to cool.

6.Drain the chicken feet，place in a pan with the mixed whole spices and cover with fresh water.

Simmer for 45 minutes or until the skin is soft and tender to the touch.

7.Mix the cornflour，chicken bouillon powder，pastes，sauces，sugar and salt together in a bowl.Remove the chicken feet from the water and add to the mixture.

8.Transfer everything to a small plate that will fit into a bamboo steamer.Top with the black beans and chilli and steam over a high heat for 10 minutes.Add the spring onion just before serving，if using.

hancheng

See author's posts