Ingredients
Chicken feet
8-10 pieces
Ginger
2-3 slices
Cooking wine
2-3 tablespoons
Fermented black bean sauce
3-5 tablespoons (recommended Lee Kum Kee)
Garlic
3-4 cloves
Chili sauce
2 tablespoons (adjust to taste)
Granulated sugar
1 small teaspoon
Oyster sauce
2-3 tablespoons
Cooking wine
1 more tablespoon
Cornstarch
1 tablespoon
Five-spice powder
a little
Pepper powder
a little
Ice water
1 large bowl
Soy sauce (light)
2-3 tablespoons
Soy sauce (dark)
1 tablespoon
How to make Hong Kong style steamed chicken feet with black bean sauce
- Wash and trim your nails
- Put water, shredded ginger, and a little cooking wine in a pot and bring to a boil. Add the chicken feet and cook for 8-10 minutes before taking them out.
- Drain all the remaining water from the chicken feet! Use kitchen paper and a fan to dry them naturally for 1 hour!
- Pour a large amount of oil into the pot and heat it to 60% hot. Fry the chicken feet for 8-10 minutes until the skin of the chicken feet is bubbling. Be sure to make sure there are bubbles! ! But more importantly, please be fully armed during the frying process and use the pot cover to block the oil to prevent being scalded by the splashing oil! But don’t cover the pot
- Take a bowl and prepare the marinade, black bean sauce, chili sauce (the kind of spicy sauce you eat with noodles at home), light soy sauce, dark soy sauce, minced garlic, white sugar, oyster sauce, cooking wine, cornstarch, pepper, and five-spice powder. Mix them in appropriate amounts (see the above amounts for details). You can adjust the specific amounts according to your taste.
- Take out the fried chicken feet and immediately put them in ice water for at least 1 hour, the longer the better, so that the skin will wrinkle and fully absorb water.
- You can cover it with plastic wrap and put it in the refrigerator to wait for wrinkles. I left it for about an hour and it looked like this. It looks a little rotten.
- After soaking, we can take out the chicken feet, drain the water and pour them into the previously mixed sauce to let them fully marinate. Because the skin of the chicken feet is already very fragile, don’t be too violent at this time, so that the skin of the chicken feet will be more complete.
- Steam in a steamer for 15-20 minutes! If you have a steamer, you can put the plate in a small steamer to steam. If you don’t have one, just put the plate in the steamer. After steaming, you can soak the seasoning for more color.
- The soft, delicious and unique taste of steamed chicken feet with black bean sauce is out of the oven
