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Shel_B

Sauce and Cooking Techniques for Chicken Feet

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The GF and I are going to Dim Sum tomorrow, and in the course of talking about it she mentioned that she loves chicken feet and the sauce that they often come with. I'd like to try making them for her as I can easily get the feet and any ingredients, and it would be neat to try making something so different. So, any suggestions on how to cook the feet and ideas for a sauce? Thanks!


 ... Shel

"... ya can't please everyone, so ya got to please yourself "

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Cleaned, deep-fried, then slow braise with fermented black beans, soy sauce, garlic, ginger and chopped chilis. Or use a "master sauce" - lo sui.


Dejah

www.hillmanweb.com

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Google 'Golden Phoenix Claws' and be sure to cut off the toenails, use the maltose and double cook. Not hard to do and you can tailor the heat if you want any-Dick

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Hello- Every recipe I find, requires the feet to be deep-fried. I understand why this is necessary, but I do not have a deep fryer.  Must I buy one just for this? Or, is there another way?


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

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I"ve never seen a deep-fryer in China. We deep fry in our woks. So do restaurants.

liuzhou-Interesting! How would you braise, or slow-cook?


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

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liuzhou-Interesting! How would you braise, or slow-cook?

 

Braising is also done in the wok, or in clay pots, stove top. It isn't that common a technique in China, although there are some dishes. Slow cooking is not a Chinese tradition.

 

I do have a toaster oven which I sometimes use for braising/slow cooking, but I don't know anyone else who has one.

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Braising is also done in the wok, or in clay pots, stove top. It isn't that common a technique in China, although there are some dishes. Slow cooking is not a Chinese tradition.

 

I do have a toaster oven which I sometimes use for braising/slow cooking, but I don't know anyone else who has one.

liuzhou- I guess it comes down to these two questions: 1)Would you braise chicken feet/phoenix claws?

                                                                                        2) If so, how?


"As life's pleasures go, food is second only to sex.Except for salami and eggs...Now that's better than sex, but only if the salami is thickly sliced"--Alan King (1927-2004)

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liuzhou- I guess it comes down to these two questions: 1)Would you braise chicken feet/phoenix claws?

2) If so, how?

 

No, I would do what most people here do and buy them pre-prepared. Almost every supermarket and general market has them. They don't seem to be something people make at home. Some places sell the uncooked feet. I only buy those for stock making. None of my friends or acquaintances prepares them at home, so far as I know. It is cheaper and more convenient to buy them pre-prepared.

 

cf.jpg

Chicken feet in my local supermarket

 

df.jpg

Duck feet.


Edited by liuzhou (log)
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