Garlic-Marinated Chicken Feet Seasoning

Name: Garlic-Marinated Chicken Feet Seasoning
Prep time: 13 h 30 min
Cook time: 10 min
Total time: 13 h 40 min
Cuisine: Chinese
Ingredients: 5000 g Special old braising liquid; 110 g Marinating sauce base; 10 g MSG; 30 g White sugar; 50 g Cold boiled water; 100 g Premium light soy sauce; 5 g Fresh flavor sauce and fish sauce, each; 3 g Dark soy sauce; 300 g Bone broth made by blanching old chicken and pork leg bones, then simmering with water; 5 g Spice bag (star anise, bay leaves, sand ginger, lemongrass); 100 g Hua Diao wine

Ingredients and preparation method for Garlic-Marinated Chicken Feet Seasoning.

13h 40m

Easy

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Ingredients

Special old braising liquid 5000 g

Marinating sauce base 110 g

MSG 10 g

White sugar 30 g

Cold boiled water 50 g

Premium light soy sauce 100 g

Fresh flavor sauce and fish sauce, each 5 g

Dark soy sauce 3 g

Bone broth made by blanching old chicken and pork leg bones, then simmering with water 300 g

Spice bag (star anise, bay leaves, sand ginger, lemongrass) 5 g

Hua Diao wine 100 g

Instructions

Step 1

Soak the chicken feet in clear water for 1 hour, then simmer them in the special old braising liquid over medium-low heat for 10 minutes. Turn off the heat and let the feet finish cooking in the residual heat. Remove, rinse under cold water, and cut each foot in half; set aside.

Step 2

Smash the garlic cloves and combine them with the marinating sauce base, MSG, white sugar, and cold boiled water, stirring until the seasoning liquid is well mixed. Let the mixture steep for 10 hours until the broth is rich with garlic aroma. Pour the garlic broth over the prepared chicken feet and press a ceramic plate on top to keep the feet submerged. The dish is ready to serve after 2 more hours of soaking.

Step 3

For plating, lay a bed of julienned cucumber on the plate. Debone the chicken feet, slice them again into strips, garnish with red chili rings on top, and drizzle with a small amount of the garlic broth.

Key point: Pay close attention to the heat when cooking the chicken feet to prevent the skin from peeling, which would spoil the appearance.