Chinese
Chinese - Cantonese and Dim Sum
Phoenix Claws
Chef's Menu Description
A deeply aromatic, slow-simmered bone broth perfumed with charred ginger, star anise, and cinnamon, ladled over silky noodles and fresh herbs.
Ingredients
- • 500g chicken feet
- • 2 slices fresh ginger
- • 2 tbsp white vinegar
- • 1 tbsp sugar
- • 2 tbsp black bean garlic sauce
- • 1 tbsp light soy sauce
- • 1 tbsp oyster sauce
- • 1 tbsp Shaoxing wine
- • 2 tbsp cornflour
Preparation Steps
1
Phase 1
Cut off the claws and split each foot in two.
2
Phase 2
Boil the feet with ginger and vinegar for 5 minutes, then drain and pat dry.
3
Phase 3
Deep-fry the feet until golden and blistered, about 5 minutes.
4
Phase 4
Soak the fried feet in hot water for 30 minutes to soften and bloom the skin.
5
Phase 5
Toss the feet with black bean sauce, soy sauce, oyster sauce, wine, sugar, and cornflour.
6
Phase 6
Steam over high heat for 45-60 minutes until the skin is tender and glossy.
7
Phase 7
Serve hot in a small bamboo steamer.