Phoenix Claws and Pig Trotters
Boil chicken feet and pork knuckles until tender, debone and cut into chunks, braise with savory braising sauce, then press into shape in a bowl and invert to set.
Ingredients
tender chicken feet (washed)
350 g
pig trotters (washed)
500 g
cilantro (washed and dried)
to taste
scallion knots
to taste
ginger chunks
to taste
fine salt
to taste
soy sauce
to taste
sugar
to taste
cooking wine
to taste
Sichuan peppercorns (in a cloth bag)
to taste
vegetable oil
to taste
water
to taste
MSG
to taste
Instructions
1
Step 1
Wash and dry the cilantro. Wash the chicken feet and pig trotters. Place water in a pot, add the pig trotters along with scallions, ginger, and salt, and simmer over low heat until about 70% cooked, then add the chicken feet. Place the Sichuan peppercorns in a cloth bag and cook the chicken feet and pig trotters together over low heat until done. Remove, cool, split the pig trotters and cut into 30 pieces, and debone the chicken feet.
2
Step 2
Heat vegetable oil in a pot, briefly sauté the scallions and ginger, add the pig trotters, splash in the cooking wine, then add soy sauce, sugar, and water. Bring to a boil over high heat, then reduce to medium heat and braise until the trotters take on a reddish color.
3
Step 3
Prepare 5 serving bowls. In each bowl, place 6 chicken feet—generally arrange the deboned pieces in the center of the bowl and the boned toes toward the rim, palm-side down—then tuck 1 cilantro leaf between the chicken feet. Add MSG to the pan juices and ladle into the bowls, top with the pig trotters, pour over the remaining juices, let cool, then plate and serve.
