” Phoenix Claws ” 豉汁凤爪 (Braised Chicken Feet In Fermented Black Bean Sauce)

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JUST GET OVER IT !!!!!
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Get over the mental hurdle, that is 🙂
It might take a little pressure and daunting from your fellow diners for you to try this wonderful snack for the first time.
But, if you love chicken skin (who doesn´t ??? ), this dish is for you. You might even get addicted to it if you are lucky enough to eat them prepared by a knowledgable chef or home cook (Grandma knows best) 🙂 Or, easier yet, just follow my recipe.
There is a tiny bit of meat on these, but don´t bother looking for it, just suck the skin in its delicious sauce off the bone and you´re good. There is a reason that this is one of the most-loved snacks in China and many other places in Asia. Some Latin/Caribbean countries and Islands are also hotbeds for chicken feet.
The lesson here ? – Don’t knock it before you try it !!!
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Bon Appétit ! Life is Good !
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Pls note :
This is a recipe which I modified for my very own, personal taste. Follow the recipe and try it – then, if you prefer, adjust the seasoning to your own preference 🙂
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Click here to read all about Chicken Feet
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Click here to find more Chicken Feet from all over the World
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: cut the nails off the chicken feet, then cut the feet in half lenghtwise

: soak in running cold water for 1 hour, drain, discard water

: simmer in water which is seasoned with salt, chillies, cloves, star anise, crashed garlic cloves and cinnamon sticks (see the ratio in this picture for quantities (upscale accordingly)

: simmer slowly until the skin is very tender, about 40 minutes, drain the stock, reserve for another dish (this is GREAT chicken broth), spread out the chicken, remove the star anise, cinnamon and chillies, let dry in the fridge for at least 2 hours, better overnight

: for 1 cup sauce stir fry 1 tblsp crushed szechuan peppercorn in 2 tblsp peanut oil until fragrant

: add 2 tblsp chilli paste, 1 tblsp oyster sauce, 1 tsp grated ginger,1 tblsp fermented black bean sauce, 2 tblsp fermented black beans , 1 tblsp hoi sin sauce and 2 tblsp soy sauce

: add the chicken and stir fry until starting to change color, add 1 cup chicken stock, simmer for 1 minute or until 1 cup sauce remains

: add enough (about 1 tblsp) corn starch slurry to thicken the sauce lightly, stir, simmer a few seconds, remove from heat check/adjust seasoning ; to serve, sprinkle with pickled chillies and sliced scallions