Braised Chicken Feet with Fermented Black Bean Sauce

Name: Braised Chicken Feet with Fermented Black Bean Sauce
Prep time: 1 h 13 min
Cook time: 10 min
Total time: 1 h 23 min
Cuisine: Chinese
Ingredients: Chicken feet (soak in cold water for about 10 minutes, then wash and scrape clean, drain), to taste; Maltose (mix with water evenly to make coating liquid), to taste; Water (to mix with maltose), to taste; Chaozhou braising liquid (pre-boiled), to taste

These chicken feet are first scalded, deep-fried, then braised in Teochew brine, resulting in crispy skin, tender meat, and a uniquely distinctive flavor.

1h 23m

Easy

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Braised Chicken Feet with Fermented Black Bean Sauce

Ingredients

Chicken feet (soak in cold water for about 10 minutes, then wash and scrape clean, drain) to taste

Maltose (mix with water evenly to make coating liquid) to taste

Water (to mix with maltose) to taste

Chaozhou braising liquid (pre-boiled) to taste

Instructions

Prepare Chicken Feet

Soak the chicken feet in cold water for about 10 minutes, wash and scrape them clean, then remove and drain excess water.

Make Coating Liquid and Color the Chicken Feet

To make the coating liquid: simply mix the maltose and water evenly. Soak the chicken feet in the coating liquid.

Air Dry the Chicken Feet

Place the chicken feet in a windy area to dry completely.

Deep Fry the Chicken Feet

Place the chicken feet in a pot of oil to deep fry. Fry until the chicken feet skin is crispy and puffed with bubbles, and the entire chicken foot has increased in volume, then remove and drain excess oil. The oil temperature should be controlled at around 185°C.