Braised Chicken Feet
Dad's signature braised chicken feet are prepared in three steps: first fried, then braised, and finally steamed. The finished dish has wrinkled skin, tender, fall-apart meat, and a sweet, fragrant sauce.
Ingredients
chicken feet (washed and coated with light soy sauce)
to taste
oil (for deep-frying)
to taste
shaoxing wine (for soaking the chicken feet and subsequent braising)
to taste
salt
to taste
sichuan peppercorns
to taste
fermented red tofu
to taste
sugar
to taste
Instructions
1
Fry the chicken feet
Coat the chicken feet with a thin layer of light soy sauce, then deep-fry once. When they turn golden, remove and let cool.
2
Soaking
Place the fried chicken feet in shaoxing wine and let them soak.
3
Braising
Whenever you remember, slow-braise the chicken feet together with salt, sichuan peppercorns, shaoxing wine, fermented red tofu, and sugar.
4
Steaming
After braising, steam once more. When the skin wrinkles and looks as though it is about to slide off the bone, the dish is ready to eat.
