Sunday, September 14, 2014

Braised Chicken Feet (Steamed)

This is a recipe of a 73 years old grandma from Eastern China, Hangzhou! So easy to prepare and yummy, I could easily polish off 5 feet at any 1 time!


Dry ingredients for 1/2kg chicken feet 

1kg of Chicken Feet (washed and drained)
Dark Soy sauce
100ml of Hua Diao wine
1/2 stalk of Scallion, or Green Onion (chopped in 1cm lengths)
1/2 palm-sized Ginger (pounded open)
5 cloves of Garlic (pounded open)
2 Anise stars, 八角
1 tsp of Sichuan Pepper, 花椒
1 tsp of Salt
1 tbsp of Sugar (optional)

1. Marinate all ingredients for 4 hrs. The dark soy sauce should cover half of the chicken feet in the pot, then top up with water till the mixture covers entirely. A heavy porcelain plate over the chicken feets will help push it into the liquid fully.

2. After 4 hrs, remove the chicken feet from marinate. Steam for 1 1/2 hrs. 2 hrs if you prefer an utterly soft texture.

That's it!

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