Those chicken feet look great and of professional or restaurant quality.
The only comment i can make, and maybe redundant as you may have already been doing it, is that i denature the skin, something like having to denature the skin in siu yuk, with salt, vodka, etc; and also in Malaysian/Singaporean version of Hainanese Chicken. The intent is to increase the thickness and texture of the skin, and especially in chicken feet, the skin is what its all about, and yes, there maybe some tendons in there also, but its the skin and the added spices/aromatics are what its all about.
What i do is that i wash the feet in free flowing water, cut off the ‘ toes’, then sprinkle them liberally with salt, whatever salt i have on hand. Depending on what else i have to do, i let them brine/marinate, and have known to let them marinate overnite, as i forgot. Then i blanch them, and then coat with honey or maltose, and let it dry as much as i can, ie air dry or preferably dry in the fridge, overnite or preferably for 1 or 2 days. Then dump them into as hot a deep fryer as i can get, and run as far away as i can :)). Once they are browned, i scoop them up and dump into ice cold water.
That’s how i denature or prep the feet before the simmering/braising/steaming and addition of flavors, ie the spices and aromatics.
What i have found when i just deep fry them, without the above prep, is that the skin is just a thin film, and the aromatics /spices/stock become all important, as there is little left of the feet. IMO the perfect chicken feet is one that is plum-by and can hold the flavors within itself. Not sure if that makes any sense to anyone else
Edited by heidih, 31 October 2013 - 03:04 PM.
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