豉汁鳳爪Dim Sum Chicken Feet in Black Bean Sauce

Prep 40 min·Cook 1h 15m·Rest 4 h

1. 1You're here
   Step 1.

   Snip the claws off the feet with kitchen scissors and cut each foot in half at the joint. Rinse.

   1 kg Chicken feet, thawed

   Knife work
2. 2
   Step 2.

   Blanch in boiling water for 5 minutes, drain, then dry thoroughly with kitchen paper and leave uncovered for 30 minutes to air-dry.

   1 kg Chicken feet, thawed

   5 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   The drier the skin, the less the oil spits and the better it blisters.
3. 3
   Step 3.

   Dissolve the maltose in the hot water and brush it over the feet. Let the coating dry for 10 minutes.

   2 tbsp Maltose or honey2 tbsp Hot water (for the maltose)1 kg Chicken feet, thawed

   10 min
4. 4
   Step 4.

   Heat the oil to 180°C in a deep wok. Fry the feet in small batches with a lid or splatter guard held over the wok, for 5–6 minutes until deep golden and blistered.

   1 kg Chicken feet, thawed1.2 l Oil for deep-frying

   6 minDeep-fry

   Wok-chan's tip鑊仔貼士

   They spit violently at first: wear long sleeves and keep the lid between you and the wok.
5. 5
   Step 5.

   Tip the hot feet straight into a large bowl of iced or cold running water and soak for at least 2 hours (overnight in the fridge is best), until the skin is puffed and wrinkled.

   1 kg Chicken feet, thawed

   2 h
6. 6
   Step 6.

   Simmer the braising water, star anise, tangerine peel, ginger, soy sauces and sugar for 5 minutes. Add the drained feet and braise gently, covered, for 30–40 minutes until tender.

   1 l Water2 Star anise1 Dried tangerine peel4 slices Ginger3 tbsp Light soy sauce1 tbsp Dark soy sauce1 tbsp Sugar1 kg Chicken feet, thawed

   35 minBraise / stew
7. 7
   Step 7.

   Meanwhile fry the black beans, garlic and chilli in the oil over low heat for 2 minutes until fragrant. Leave to cool.

   2 tbsp Fermented black beans, rinsed and chopped6 cloves Garlic, chopped1 Red chilli, chopped2 tbsp Cooking oil

   2 minStir-fry
8. 8
   Step 8.

   Drain the feet and mix with the black bean mixture, oyster sauce, sugar, sesame oil and cornflour. Marinate for at least 1 hour.

   1 kg Chicken feet, thawed2 tbsp Fermented black beans, rinsed and chopped1½ tbsp Oyster sauce2 tsp Sugar1 tsp Sesame oil1 tbsp Cornflour

   1 hMarinate
9. 9
   Step 9.

   Divide between small heatproof bowls and steam over high heat for 15–20 minutes until the skin is meltingly soft. Serve hot.

   1 kg Chicken feet, thawed

   18 minSteam