Crispy Chicken Feet – Simple Comfort Food

Years ago when living in Dallas, I would often go and eat blind summarize on the weekends, something that is decidedly missing in Milwaukee. One of those dim sum items was soft and tender chicken feet. Yep, I tried them ( what ’ s not to try ), and I can ’ t say that I was a boastful winnow on the texture of them. slightly gelatinous with excessively many bones. OK, I was not a sports fan. But on a late come out of the closet to one of our local anesthetic ethnic grocery store stores, I saw a package of them and decided to make them, alone this time crisp. See my oldest is a huge winnow of crisp chicken wings, and as these chicken feet with ace brassy, I decided I would see if I could crisp them up and not only try them, but to besides see if my oldest would eat them, or like them. indeed he did !
Let ’ s catch started .

• 1 lb of chicken feet, nails removed
• 3 tbsp soy sauce
• 1 generous pinch of salt
• 2 cloves of garlic, smashed
• 4 cups of water, or enough to cover the chicken feet
• 1 cup of canola oil
• Your favorite BBQ seasoning
• parchment paper

begin by clipping the nails off of the feet. I did this by using my kitchen shears and clipping at the knuckle joint. Discard .
To a big bowl, add the feet, and rinse them thoroughly in cold body of water.

next, add the feet to a medium sized toilet, add the soy sauce, garlic, salt, and cover them with water .
Bring the pot to a boil, then reduce the heat to low and cook for about 2 1/2 hours. Remove the feet to another bowl, let cool, and place in the refrigerator overnight .
The succeed day, remove the feet, and pour out any excess water.

To a medium sized pot, on low heat, add in the anoint. then after a few minutes add in the chicken feet. At first base I was going to deep child these, but there is thus much skin that I knew oil would be popping everywhere, and I did not want that. I plainly wanted to slow cook them for about 15 minutes on low estrus to continue to cook them. After about 15 minutes, remove them with a slot spoon or spider, to a paper towel lined plane pan to let any overindulgence vegetable oil enfeeble off .
Preheat your oven to 325 degrees .
To a sheet pan, add the parchment wallpaper to cover. Add the chicken feet and sprinkle your darling barbeque seasoning all over the feet. Stir around so that all of the chicken feet are covered with seasoning.

Place them into the oven, and slow roast until they are nice and crisp, about 45 minutes to a hour. Every oven is a bit different so keep an eye on them until they are nice and dark golden embrown and crisp .
Remove from the oven, place them in a bowl, and dig in .
Were these good ? Yeah, they were pretty damn good. My oldest loved them and was eating them all to the base of the feet, and my middle guy was leery and tried one and it kind of freaked him out, as they credibly might to most Americans. But I will admit that these are common snacks in asian countries, and if you are looking for something singular to serve up, give these a try. They are brassy, and pretty mend tasty. Hope you enjoy !

source : http://heyreviewfood.com
Category : CHINESE FOOD