【Guangdong】Tiger Skin Chicken Feet with Black Bean Sauce

Overview

I learned this dish from the friends at Meitian. I sourced local ingredients myself and simplified the preparation steps slightly. However, the four steps of boiling, frying, soaking and steaming are indispensable. The dish is soft and crispy, melts in your mouth, and is eaten up at the table. It is really suitable for all ages!

Tags

• cold dishes
• chinese banquet
• cantonese cuisine
• black bean sauce
• chicken feet
• cooking wine
• light soy sauce
• old soy sauce
• oyster sauce
• sugar
• salt

Ingredients

Steps

1. 1 Rinse the chicken feet, cut off the nails, and split them into two parts.

   

2. 2 Soak the chicken feet cut in half into cold water and add a little cooking wine to remove the blood and fishy smell. Soak for half an hour.

   

3. 3 Put the soaked chicken feet in cold water into the pot and add a spoonful of cooking wine.

   

4. 4 Boil the pot for 10 minutes, skimming off the foam while cooking.

   

5. 5 Take out the cooked chicken feet, rinse them with cold water to remove the scum and grease attached to the chicken feet, and drain as much water as possible to prepare for the next step of frying.

   

6. 6 Add an appropriate amount of oil in the pot, heat the oil to 60% hot, pour the drained chicken feet into the pot and fry, be sure to cover the pot, as the oil stars will splash.

   

7. 7 Fry the chicken feet until they are brown, take them out and soak them in cold water. A friend from Meitian said that they should be soaked for at least 4 hours, but I was in a hurry and took them out after soaking them for almost 2 hours. The skin also wrinkled. I think if the soaking time is longer, the wrinkle effect will be better.

   

8. 8 Mix dark soy sauce, light soy sauce, oil, black bean paste, sugar and salt, dilute it with a little cold boiled water, and stir in the chicken feet. Just adjust the seasoning according to your own taste. If you like it spicy, you can add some millet to it.

   

9. 9 After the water boils, put the mixed chicken feet into the steamer, steam over medium heat for about 25 minutes.

   

10. 10 The steamed chicken feet are soft, crispy and fragrant, melting in your mouth. They are all eaten up when brought to the table. The taste is on par with the chicken feet with pickled peppers last time.