Steamed Chicken Feet in Black Bean Sauce
Ingredients: Chicken Feet, Water, Chinese Cooking Wine, Scallions, Ginger · 240 min cook time · 315kcal · $10.84
Ingredients
1lb Chicken Feet, 1.5liters Water, 0.25cup Chinese Cooking Wine, 3stalks Scallions, 1.5inches Ginger, 1stick Cinnamon, 2pieces Star Anise, 2leaves Bay Leaves, 1from a large lemon Lemon Peel, 0.5from a lemon Lemon Juice, 60g Maltose, 1.5tbsp Red Yeast Powder, 2tsp Fermented Black Beans, 1.5tsp Oil, 1tbsp Minced Garlic, 1tsp Ginger, 1.5tbsp Soy Sauce, 1tbsp Oyster Sauce, 2tsp Hoisin Sauce, 1.5tsp Chuhou Paste, 1cup Peanut
Instructions
1. Add 1.5 liters of water to a pot. Pour in 1/4 cup of Chinese cooking wine. Add 3 scallions (tear them apart, no need to discard the root). Add 1.5 inches of thinly sliced ginger. Add 1 stick of cinnamon, 2 star anise, and 2 bay leaves. Peel the lemon peel from a large lemon and squeeze the juice from half of the lemon into the pot. Add 3 tablespoons of maltose. Add the chicken feet. The water should be enough to cover everything. Turn the heat to high and bring it to a boil.
2. Transfer the chicken feet onto a rack for about 10 minutes. This will allow the rest of the heat to evaporate the excess moisture. When they cool to lukewarm, you can cut the nails with kitchen scissors. If you still see some moisture, you can dry it with a paper towel.
3. Place the chicken feet in the air fryer. Set the temperature to 360°F (182°C) and the time to 20 minutes. You can pull out the basket a few times to check the color and adjust the position to make sure they are browned evenly.
4. Reserve the blanching broth. Now, toss in the chicken feet. Optionally, add 1.5 tablespoons of red yeast powder. This is for presentation purposes and doesn't affect the taste. You can skip it or use food coloring. Cover the pot and let it soak for about 2 hours.
5. Add the fermented black beans to a wok along with a drizzle of oil. Add 1 tablespoon of minced garlic and 1 teaspoon of ginger. Stir over medium-low heat until the aromatics are golden. Turn off the heat and add 1.5 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of hoisin sauce, and 1.5 teaspoons of Chuhou paste. Stir everything together.
6. By now, the chicken feet are done soaking. It should be wrinkly like a pug face. Toss the chicken feet into the wok where we have the sauce. Gently mix it with a rubber spatula so you don't break the skin. Optionally, put some pre-soaked peanuts on the plate. Cut the chicken feet into manageable sizes. Transfer the chicken feet onto the plate. Pour the sauce over the chicken feet.
7. Bring the water to a boil. Place the steamer above that and let it steam over medium heat for 1.5 hours.
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