Tiger Skin Chicken Feet (Tiger Skin Chicken Feet)

Overview

This dish is often seen in Cantonese morning tea. It is crispy, fragrant and tender, and can be taken off the bones with a light bite. Now this dish can be seen all over the country. Some unscrupulous vendors will add some colorings to the finished product in order to make the color more beautiful. It is better to make it yourself safely and hygienically. When frying chicken feet, there will be a crackling sound like setting off firecrackers, so it is recommended that kitchen novices or friends who are too timid not try this dish. Although it is extremely delicious, it cannot set the kitchen on fire, right?

Tags

• snacks
• cantonese cuisine
• children
• dinner with friends
• summer recipes
• lunch
• chicken feet
• cooking wine
• honey
• light soy sauce
• old soy sauce
• sugar
• water starch
• ginger
• salt

Ingredients

Steps

1. 1 Remove the fingers from the chicken feet, clean them, and cut them in half

   

2. 2 Boil a pot of water, put ginger slices in the water, and use cooking wine to remove the fishy smell. Pour the boiling water into the pot and simmer for a minute or two. Then take it out and drain the water. If you can't wait, you can blow dry with a hair dryer and apply a thin layer of honey on the surface

   

3. 3 Heat a pot of oil over medium-low heat. The fire should not be too high, otherwise the chicken feet will be fried black. The amount of oil should be enough to cover the chicken feet. When the oil pan is hot, put the chicken feet in and fry. Be sure to cover the lid. Oil stars will splash during the frying process, and there will be crackling noises. Don’t be afraid. When the sound disappears, open the lid, take out the chicken feet and immediately soak them in a basin of ice water. Ice water can better make the chicken feet peel off. No pictures were taken during the frying process, and it is not clear if the lid is on.

   

4. 4 Soak overnight or for more than six hours, and the surface of the chicken feet will become wrinkled with a layer of tiger skin. Take out the chicken feet, add dark soy sauce, salt, sugar, and shredded ginger, mix well, and steam in a pressure cooker over low heat for 20 minutes

   

5. 5 Mix water starch, dark soy sauce, light soy sauce, and cooking wine evenly. After boiling, throw in the steamed chicken feet and batter them evenly before serving.

   

6. 6 There is no fishy smell without adding Sichuan peppercorns, star anise and the like. After the chicken feet are drained of blood and steamed and fried, there is no fishy smell at all. There is only a smell of oil and steaming

   

7. 7 Finished product

   

8. 8 Finished product

   

9. 9 Finished product

   

10. 10 Finished product