Chicken feet with black soy sauce
Overview
Highly recommended. It's so delicious that I can't stop eating it.
Tags
Ingredients
Steps
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Put about 350ml of water in the pot, add light soy sauce, rock sugar, grass fruit, star anise, bay leaves, pepper and fennel, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes, turn off the heat and let cool.
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Cut off the toenails of the chicken feet, wash and dry them.
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Put it into a pot of cold water and boil over medium heat for about 10 minutes. Remove and drain.
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Add half a spoonful of dark soy sauce to the drained chicken feet and stir evenly to color each chicken feet.
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Control dry moisture.
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Pour a little more oil into the pot than usual for cooking, add the chicken feet and fry over medium heat. It is best to cover the pot at this step, otherwise it will be very scary.
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Fry until it turns maroon red.
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Remove and immediately soak in ice water for about 10 minutes.
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Then take it out and put it into the brine pot prepared in the first step to soak for more than 1 hour to absorb the flavor. Take out the chicken feet, filter the marinade and remove the spices and set aside.
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Chop ginger and garlic. Put 5 grams of tempeh, 1 tablespoon of tomato sauce, and 2 tablespoons of oyster sauce together.
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Heat the pan with cold oil, add minced ginger and garlic and saute until fragrant.
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Pour in the tempeh, tomato sauce, and oyster sauce and continue to stir-fry until fragrant.
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Then add the brine used to soak the chicken feet. Bring to a boil.
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Put the chicken feet into a bowl, pour in the cooked sauce, cover and steam over high heat for 1 hour. (Or steam the pressure cooker for 15 minutes)
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Pour all the soup from the steamed chicken feet back into the pot, pour in water starch and cook until the soup thickens.
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Pour it over the chicken feet and sprinkle with chopped green and red pepper.
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Finished product.
