【Guangzhou】Cantonese Style Tiger Skin Chicken Feet with Black Bean Sauce

Overview

Cantonese-style tiger skin chicken feet with black bean sauce is a must-order for every morning tea. Our children especially like it. They feel like they don’t have enough every time, and they have endless aftertaste. In order to satisfy the children’s appetite, I also learn to make chicken feet at home. Unexpectedly, my children liked it so much after I made it. My son also praised me for making it better than the taste of a morning tea shop. The key is that it is especially suitable for my own taste and is slightly spicy. Salty yet sweet, the chicken feet fall off the bones in your mouth, the gravy is rich, and the flavor lingers on your lips and teeth. The more you eat, the more you can’t stop eating! I make it twice a week and the kids are still craving chicken feet!

Tags

• hot dishes
• home cooking
• chicken essence
• chicken feet
• clear water
• doubanjiang
• five spice powder
• light soy sauce
• maltose
• old soy sauce
• onions
• oyster sauce
• peanuts
• red fermented bean curd
• red yeast rice powder
• sweet noodle sauce
• water starch
• white sugar
• white vinegar
• yangjiang tempeh
• zhejiang red vinegar
• ginger
• green pepper
• minced garlic
• pepper
• red pepper

Ingredients

Steps

1. 1 Purchase the chicken feet, defrost them, subtract the toes, and divide them into two halves

   

2. 2 Add an appropriate amount of rice wine to soak the chicken feet in clean water to remove the fishy smell and blood. The soaked chicken feet will have no fishy smell. Soak them for about two hours. If you are in a hurry, you can soak them for half an hour.

   

3. 3 Blanch 3 tablespoons of Zhejiang red vinegar and 2 tablespoons of white vinegar. 1 tablespoon maltose

   

4. 4 Boil water in a soup pot, add vinegar and maltose and stir well,

   

5. 5 Open the water and add the chicken feet

   

6. 6 Blanch the chicken feet until they turn white and remove them

   

7. 7 Use a steamer to spread out the chicken feet to dry them. You can also use an electric fan or hair dryer to dry them.

   

8. 8 Heat the chicken feet in the pan at 6-70% oil temperature. Be sure to cover the pot, because the chicken feet will explode when fried and the oil will splash out to avoid burns. Be careful,

   

9. 9 Fried until the chicken feet are golden in color, take them out

   

10. 10 If there is ice water, soak it in ice water. If there is no ice water, use cold water. You can also soak it for 4-6 hours before use

    

11. 11 You can also add more seasoning for these steamed chicken feet (peanuts need to be soaked in advance) if you like, 3 tablespoons of water starch, 1 tablespoon of oyster sauce, and 1 tablespoon of dark soy sauce. 1 tbsp light soy sauce, 1 tbsp bean paste, 1 tbsp sweet bean paste, 1 tbsp red fermented bean curd, 30g minced onion, ginger and garlic, 2 tbsp sugar, 10g Yangjiang tempeh. 5 grams of five-spice powder, 5 grams of pepper, 2 grams of red yeast rice powder, and 5 grams of chicken essence. (If you like it spicy, you can add some chili sauce.) I made it slightly spicy, and the bean paste is already spicy.

    

12. 12 Except for the onions, ginger, garlic, black beans, and peanuts, pour all the other seasonings into a bowl to make the sauce. Stir evenly

    

13. 13 Put a little oil in the pot, sauté the onion, ginger and garlic until fragrant, add the black bean and stir-fry until fragrant,

    

14. 14 Add the sauce, peanuts, soaked chicken feet and mix well. You can taste it to see if it is salty enough. The sauce you mixed before putting it in the steamer may be a bit salty. Everyone can adjust their taste to whatever suits them best!

    

15. 15 Arrange the plate and steam it in a steamer for 30 minutes. If you use a pressure cooker, steam it for 15-20 minutes

    

16. 16 Garnish it with green and red peppers and serve it. The boss comes with two servings of chicken feet in black bean sauce.