A classic dimsum dish, steamed chicken feet with black bean sauce 风抓. First time making this and with a simplified version. Instead of deep-frying the chicken feet I use the oven. This will reduce the cooking time, but has the same effect. I love to eat chicken feet as it is full with collagen good for your skin.
Ingredients
- some chicken feet
- 2 tbsp dark soy sauce
- 2 slices ginger
- 2-3 tbsp black bean sauce
- 1 tbsp shaoxing wine, optional
- 1 chili pepper, optional
- ice cubes
Wash the chicken feet and use scissors to cut off the nails. Take a pan and add water, Shaoxing wine and ginger. Boil the chicken feet for about 10 minutes and rinse with cold water. Let the chicken feet dry 15 minutes. Add the dark soy sauce and marinate for 5 minutes. Place the chicken feet on an oven tray and let it dry for 15 minutes.
Preheat the oven at 200 degree Celsius and bake the chicken feet about 20 minutes till brown and turn and bake another 10 minutes. Take a bowl with water and add ice cubes. Let the baked chicken feet soak in the water at least 2 hours till the skin gets wrinkled.
Take the chicken feet out of the water and marinate the chicken feet with the black bean sauce and star anise for 1 hour, preferably overnight. You can use ready-made black bean sauce in a bottle. Stir fry the black bean sauce with some star anise in vegetable oil till the sauce is fragrant. Better to make your own fresh black bean sauce.
Finally, put the chicken fee in a bowl for steaming. You can add some corn starch if your sauce is a bite liquid. Steam the chicken feet about 20 minutes or till the chicken feet is soft. Add for extra heat fresh slices of chili last 5 minutes of the steaming time.