Chicken hock is the part between drumstick and foot, also known as “ankle joint”. It has very unique texture because it is mostly just skin, tendon and bone. After being stewed or braised for a while, chicken hock could be tender and soft. Just like pork and beef hock, chicken hock has gelatinous texture once properly cooked.
As for the flavor, it is just pretty mild chicken flavor. It is all about the texture in this dish.
Bizarre food? Maybe. Delicious? Definitely!
1 package of chicken hocks (weighs about 2 lbs)
1/4 cup soy sauce
1 teaspoon dark soy sauce
1 to 2 tablespoons rice cooking wine
1 to 2 tablespoons rock sugar
1 piece of ginger root, smashed
1/2 teaspoon oyster sauce
1 spice & herb bag, recipe followed
water for cooking and simmering
salt to taste
cayenne pepper powder
roasted white sesame seeds
chopped green onion
Ingredients for spice & herb bag：
3 to 4 star anises
1 teaspoon Sichuan pepper corns
1 black cardamom pod, smashed
4 to 5 cloves
3 to 4 bay leaves
1 teaspoon dried ginger
a handful of dried red chili peppers, cut into pieces
1 small piece of cinnamon bark
1 clove of garlic
Add star anises, Sichuan peppercorns, cardamom, dried ginger, cloves, bay leaves, chili peppers to a piece of coffee filter paper. Wrap and tie it up to be a spice bag.
Rinse the chicken hocks under running water. Cook in boiling water for 5 minutes. Discard the water and fill the pot with fresh clean water and add the chicken hocks along with spice bag, rice cooking wine, soy sauce, dark soy sauce, rock sugar, oyster sauce and ginger.
Cook over high heat until water boils.
Cover with lid. Reduce the heat to simmer for 40 to 50 minutes. And cooking time may be adjusted according to personal preferences of chewyness.
This Le Creuset 4 3/4 quarts soup pot is perfect for braising. More importantly it is a beautiful pot too. O(∩_∩)O~
Season with salt and continue to cook over high heat until there is no extra liquid in the pot. Stir with wooden spoon from time to time.
Preheat a toaster oven to 425F/218C. Transfer chicken hocks to a cast iron pan lined with parchment paper
Roast for about 15 to 20 minutes. The golden brown color darkens a bit. The meaty flavor is more intense.
Continue to roast for another 10 to 20 minutes or until the meat is golden brown.
Sprinkle with cayenne powder, ground cumin, roasted sesame seeds and chopped onion.