If you have been to any authentic Chinese dim sum restaurant, there is a great chance you might have seen people enjoying this dish not far from you. It is a dim sum classic. I never go to a dim sum restaurant without ordering one or two or sometimes three of them. O(∩_∩)O~
Chicken feet, well, they taste a lot better than they sound. They are high in collagen which gives them the unique texture. If you have never had one before, try to think about how ox tails taste like. It is kind of similar. When put it that way, chicken feet sound less bizarre, right?
1 package chicken feet (available in Asian grocery store)
2 gloves of garlic
2 tablespoons fermented black beans
2 to 3 teaspoons oyster sauce
2 to 3 tablespoons soy sauce
2 to 3 tablespoon dark soy sauce
1 to 2tablespoon rice cooking wine
1 1/2 to 2 1/2 teaspoons sugar
1 teaspoon fermented tofu
1/4 teaspoon ground white pepper
3 to 4 tablespoons chicken stock (optional)
salt to taste
oil for deep frying
Ring the chicken feet under cold running water. Remove the nails with a pair of sharp kitchen scissors .
Pat dry with kitchen tower and then deep fry them in a deep fryer until golden brown.
Be alert! This step is highly dangerous because the oil will spatter vigorously. Be careful not to burn yourself, or anything else. O(∩_∩)O~
Soak the fried chicken feet in cold water for 6 to 9 hours. If you are in a rush, you can cook them in boiling water for 30 to 40 instead.
Peel the garlic gloves and press them with a garlic press to get super fine minced garlic. In a small bowl, add garlic, fermented black beans, oyster sauce, soy sauce, dark soy sauce, rice cooking wine, sugar, fermented tofu, ground white pepper, chicken stock and salt. Mix well.
Drain the chicken feet and toss them with seasoning sauce.
Steam over low heat for 2 to 3 hours
I like to do the steam in this large 6 quarts lodge cast iron Dutch oven. It is spacious for a large bowl and the water needed for long steaming process.
Gently toss the chicken feet with sauce a few times during steaming so that they can be evenly colored and flavored.
Serve immediately in small portions in mini bamboo steamers. Doesn’t it bring you right back to the dim sum restaurant? O(∩_∩)O~