Recipe courtesy of Grand Harbor
Steamed Chicken Feet (Phoenix Claws)
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 2 hr 40 min (includes marinating time)
- Active: 25 min
Ingredients
1 pound chicken feet
1/2 cup vinegar
1/2 cup sugar
2 quarts vegetable oil
Marinade:
1/4 cup oyster sauce
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon chicken base
1 teaspoon food coloring
1/2 teaspoon salt
Sliced jalapeño peppers, for garnish
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.