Recipe courtesy of Grand Harbor
Recipe courtesy of Grand Harbor
Episode:
On the Hook and In the Bun
Steamed Chicken Feet (Phoenix Claws)
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- Level: Intermediate
- Total: 2 hr 40 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 2 hr 40 min (includes marinating time)
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
Marinade:
Directions
- Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
- Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
- Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
- For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
- Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.
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