daunting | ChefsOpinion

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

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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

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

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

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

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

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

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Schweinehaxe (Pork Knuckle)

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Pork knuckles have many fans and admirers around the world, yet, despite so many folks loving to eat them in restaurants (especially German restaurants or, if the opportunity presents itself, at the most famous “Knucklefest” of them all, Munich’s Oktoberfest 🙂 , very few people prepare them at home, especially in the US.
I assume the reason for this reservation is the fear of doing something wrong when preparing a rather underused and underappreciated part of the animal with which most cooks have never cooked.
While it can be daunting if one does not know how to do it right and there is a lack of proper guidance and hands-on experience, the following recipe it is nearly impossible to screw it up, therefore I hope it will serve to have more folks preparing this wonderful dish at home.
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Bon Appétit ! Life is Good !
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Schweinehaxe (Pork Knuckle)

before roasting……..

during roasting……..

after roasting……….

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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 knuckle off of a pork leg or a pork butt, reserve theleg/butt part for another recipe

: simmer the knuckle in salted water until very tender but NOT “falling of the bone”

: when the meat is tender, remove it fro the stock , (reserve the stock for another recipe)

: season the meat with kosher salt, sriracha and a bit of soy sauce, roast at 375 F , turn often, cook until the skin is super-crisp and the meat still very juicy and tender ; serve with red-or white cabbage, roast potatoes or dumplings, or just rustic bread and a spicy condiment, such as mustard, vinegar with chopped chiies or grated horseradish