Chicken Feet Dim Sum – Chinese Restaurant Style Chicken Feet Recipe

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Reading: Chicken Feet Dim Sum – Chinese Restaurant Style Chicken Feet Recipe

Chicken feet dimmed sum is a democratic bite in Guangdong. It is enjoyed all the meter, but is an particularly popular diu sum people in China go to the tea restaurant with their family or friends always try in the dawn .

It ’ s identical crisp, the aroma is deep, the golden color is enticing, the moment you see or smell these you will be drawn in !
Chicken feet are wide used that I, personally, like very a lot. It ’ second one of the most democratic dense sum at a tea restaurant .

You may think that it would be very difficult to make anything arsenic good as a restaurant, but don ’ thymine be disparaged !
With this family-style recipe, whether it is the preparation of chicken feet or the simmer of the sauce, it is extremely slowly to create a delicious serve by following these simpleton and clear instructions .
You will be surprised by the authentic restaurant-quality chicken feet dim union you created .

Ingredients :
400g of Chicken feet
Douchi Juice flavorer :

1) 15 grams of dried Fermented Black Beans
2) 2 pieces of garlic
3) 5 grams of ginger
4) 25 grams of fine sugar
5) 10 grams of light soy sauce
6) 5 grams of dark soy sauce
7) 15 grams of cooking wine
8) 1 gram of white pepper powder
9) 30 grams of vegetable oil
10) 3 grams of salt
11) 1 teaspoon of paprika

early ingredients :

1) 25 grams of corn starch
2) 150 grams of boiled peanuts

How To Make Dim Sum Chicken Feet ( Step by step usher ) .
step 1 : pale the chicken feet by washing them and cutting off the nails .

Add water to a pan, add chicken feet, bring to a boil over high heat, then cook over average estrus for 10 minutes .
★ Choose a survival of wimp feet dense with kernel so it tastes better .

After the chicken feet are cooked, remove them and drain the urine .
footfall 2 : following is the most important step in the hale chicken handling process – let the chicken feet dry .

The traditional method is to dry in the sun. A quicker and more sanitary way to dry them is in the oven. The oven is heated up to 80 ° C, cook about 2 hours until the chicken feet are dry.
The traditional method acting is to dry in the sunday. A quick and more sanitary way to dry them is in the oven. The oven is heated up to 80 ° C, cook about 2 hours until the chicken feet are dry.
After the chicken feet are amply dried, they should not be sticky, but the wimp feet are however soft .
★ Drying of chicken feet is a very important tone. If the wimp feet are not dry enough, the first time it is fried, it will not fry correctly and cause a mess when electrocute because of the water and oil .
★ Chicken feet must be dried until it is not awkward, but not excessively much that they turn hard- they will not taste very good this means .
gradation 3 : then prepare to start electrocute .

Pour the oil into the pot and heat it. The oil temperature should be high enough (170 ° C) before adding the chicken feet. Under normal circumstances, the chicken feet will immediately sizzle, and a layer of bubbles will form on the entire surface, making the chicken feet look bigger and whiter. Continue to fry until the chicken feet become light golden yellow.
Pour the oil into the pot and inflame it. The oil temperature should be high adequate ( 170 ° C ) before adding the chicken feet. Under normal circumstances, the chicken feet will immediately sizzle, and a layer of bubbles will form on the integral come on, making the chicken feet look bigger and whiter. Continue to fry until the chicken feet become clean aureate yellow. ★ If your chicken feet are dry and the anoint temperature is hot adequate, a layer of bubbles will form on the chicken feet after they are put into the hot anoint. If they don ’ thyroxine, either the chicken feet are not dry adequate or the oil temperature is not high enough .
★ Chicken feet about never splash when fried ! If other recipes tell you to be careful when splashing petroleum, it entirely proves that the wimp feet are not dry adequate .
★ The whole fry time is finished within 3 minutes, and the chicken feet can be fished out when alight gold scandalmongering. Again, american samoa long as the chicken feet are dry enough, it will suffice to fry for 3 minutes. If it is excessively much, the taste of the chicken feet will be worse .

The finished chicken feet should look like the movie above, both golden and crisp !
gradation 4 : intoxicate the fried wimp feet in cold water for one nox .

Then, pour enough water into a pot, put the soaked chicken feet in, bring to a boil then turn off the heat, close the lid, and simmer for 30 minutes to 1 hour.
then, pour enough water system into a pot, put the soaked wimp feet in, bring to a boiling point then turn off the heat, close the hat, and simmer for 30 minutes to 1 hour.
When they look as full, fortunate, and gentle as the word picture above, you know that you have the absolutely organize chicken feet !
★ Bring the urine to a boil with the chicken feet in the pot. This will allow the wimp feet to stretch wholly and achieve the best taste .
step 5 : The preparation is about over .

At this time, it is time to prepare the Fermented Black Beans sauce. The garlic is minced, ginger cut into small pieces. For Fermented Black Beans, it is best to choose black dry Fermented Black Beans like shown above.
At this time, it is fourth dimension to prepare the Fermented Black Beans sauce. The garlic is minced, ginger cut into belittled pieces. For Fermented Black Beans, it is best to choose black dry Fermented Black Beans like shown above. footfall 6 : 30 grams of oil is heated in a pan, then first add the mince garlic and ginger, and slowly electrocute over small heat until the garlic begins to turn yellow .

step 7 : Add the dried Fermented Black Beans and paprika ( the sweet pepper can be added according to your own preference ). Continue to simmer for 1 minute and then turn off the heat .

footfall 8 : Pour all the fry sauce in the pan ( including all the ingredients in the pep and garlic and soy sauce ) into a little bowl. then add all the seasonings such as carbohydrate, cooking wine, light soy sauce, dark soy sauce, salt, white pepper, and mix well .

★ Dark Soy sauce can be colored, so that the wimp feet colors are more intense and deep. If you don ’ deoxythymidine monophosphate like the tinge besides deep, you can change the dark soy sauce sauce to light soy sauce .
footprint 9 : The chicken feet are cut into 2 pieces .

★ Why is it now that the chicken feet are cut rather of being cut off before the chicken feet are cooked ? It is besides very crucial. If the chicken feet are first hack and then cooked, the chicken skins at the cut will retract, the bones are exposed, and the appearance and integrity are destroyed .
mistreat 10 : Put the chicken feet in a big bowl, scatter with 25 grams of cornstarch, and mix well .

step 11 : last, pour all the sauce into the chicken feet, mix well and marinade for 1 hour .

★ After fully marinated, they will be steamed again. After this step, we can keep the marinade chicken feet sealed and refrigerated, and it can set for 2 days. It can besides be frozen at -18 ° C, can be stored for 2 months, and can be thawed before steam .
step 12 : Prepare some boil peanuts. The output of boiled peanuts is identical simple. Cook the peanuts on low estrus for about 2 hours until the peanuts become soft ( about 1 hour with a blackmail cooker ) .

★ Boiled peanuts and steamed chicken feet are the most park match. Peanuts should be cooked in advance, and the dried peanuts should not be steamed immediately with the chicken feet. It is okay to omit the peanuts .
step 13 : finally, it is steamed .

Pour a layer of boiled peanuts on the plate, then place the marinated chicken feet on the peanuts and pour some of the extra sauce on the surface of the chicken feet. Put it in a steamer and steam it for 15 minutes after water boiling. After steaming, put some green and red pepper on the surface to decorate.
Pour a layer of boiled peanuts on the plate, then place the marinated chicken feet on the peanuts and pour some of the extra sauce on the surface of the chicken feet. Put it in a steamer and steam it for 15 minutes after body of water seethe. After steaming, put some green and red pepper on the open to decorate. ★ As mentioned above, it is not necessary to steam all the chicken feet in one time, It can be stored .
Tips :
1. All the fine details are outlined in this recipe. Let ’ s emphasize it again : The taste of the chicken feet is the most important thing. And to achieve this, is to in full fry properly into a very downy texture. To achieve this goal, the chicken feet must beginning be fully dried, and the vegetable oil temperature should be sufficient. The moment key to the smack of the chicken feet is the second process, which is being soaked in cold water system and then simmered with hot water. The chicken feet are very delectable .
2. The chicken feet should not splash when fried. If they do, the drying process international relations and security network ’ metric ton completed .