Tiger skin and chicken feet

Overview

Tiger skin and chicken feet are a snack in Cantonese-style morning tea. They are rich and fragrant, soft and refreshing. It gives people the impression that it is a dish for urban people. It is leisurely and comfortable to eat but the preparation is complicated. I summed it up, it just depends on the four steps of boiling, frying, soaking and steaming. If we do these four steps and integrate the seasoning into our personal preferences, it will be successful.

Tags

• snacks
• common dishes
• cantonese cuisine
• children
• old man
• dinner with friends
• winter recipes
• lunch
• chicken feet
• five spice powder
• honey
• light soy sauce
• old soy sauce
• sichuan pepper powder
• tempeh
• water starch
• white sugar
• white vinegar
• ginger slices
• minced garlic
• salt

Ingredients

Steps

1. 1 Wash the chicken feet and cut off the toenails.

   

2. 2 Pour water into the pot, put the chicken feet into the water, add cooking wine and ginger slices and cook for about 2 minutes, then remove.

   

3. 3 Rinse the cooked chicken feet in cold water and dry them.

   

4. 4 Cut the chicken feet into two parts to enhance the flavor.

   

5. 5 Mix honey and white vinegar in a bowl, mix well, put the chicken feet directly in it and dip it in the mixed honey and white vinegar juice. You can also use a brush to evenly brush the chicken feet, brush one side and turn over and then brush again. The function is to form a crispy skin and make the chicken feet skin less likely to burst.

   

6. 6 Then dry it and try to dry it as much as possible to avoid oil splashing during the next step of frying.

   

7. 7 Add oil to the pot, add white sugar and cook over low heat until the sugar color turns yellow. Add the chicken feet and stir-fry until coated in sugar color.

   

8. 8 Heat oil in a pan, heat the oil to 50% heat and quickly add chicken feet and fry until golden brown. Be careful, as the oil will splash quite violently. You can use a pot to block it. You can add more oil so that the color of the frying will be even.

   

9. 9 Drain the fried chicken feet and put them into cold water while hot (ice water is better, so that the skin will expand and contract with heat and cold to form wrinkles), and add salt and five-spice powder to the water to soak for more than 2 hours. I stayed there from noon until I got off work in the afternoon. It would be better if I could do it all night.

   

10. 10 After soaking, the chicken skin will have swelled. Use a bowl to add soaking water, dark soy sauce, light soy sauce, chopped black bean and salt to make the marinade. (The marinade can be made according to personal preference)

    

11. 11 Put the marinade and chicken feet into the pot, bring to a boil over high heat and simmer over low heat, then drain the juice with water starch.

    

12. 12 Put the chicken feet and the collected juice into a bowl and steam for more than ten minutes to make the chicken feet more flavorful and the chicken skin softer.

    

13. 13 Plate. Features: fragrant and glutinous, soft skin that melts in your mouth.