Oyster Sauce Chicken Feet (蚝皇凤爪)
A classic Cantonese dish prepared by first boiling, then frying, and finally braising until golden in color.
Ingredients
Chicken feet (outer skin removed, claw tips trimmed)
750 g
Scallions
20 g
Ginger (chunked)
20 g
Soy sauce (for tossing the chicken feet)
30 g
Oyster sauce
30 g
MSG
15 g
Star anise
15 g
Dried tangerine peel
15 g
Fine salt
10 g
Sichuan peppercorns
10 g
Sesame oil
10 g
Sugar
50 g
Cooking wine
25 g
Ground white pepper
5 g
Peanut oil (for frying)
1000 g
Stock
1000 g
Instructions
1
Step 1
Remove the outer skin from the chicken feet, trim the tips of the claws, and toss them evenly with the soy sauce.
2
Step 2
Heat the oil to about 70% hot, add the chicken feet and fry until they turn a deep red. Remove and soak in cold water for 2 hours, then drain well. Combine with the ginger, scallions, salt, sugar, MSG, cooking wine, soy sauce, stock, star anise, dried tangerine peel, and Sichuan peppercorns, and steam over high heat until completely tender.
3
Step 3
Remove the chicken feet and reserve the cooking liquid. Heat a little oil over medium heat, add the cooking wine, stock, chicken feet, oyster sauce, sugar, MSG, reserved cooking liquid, and salt, and reduce the sauce until it thickens and glazes the feet. Finish with a drizzle of sesame oil and a sprinkle of ground white pepper.
