Wok-fried chicken feet

1 serving

80 minutes

Chicken feet are to Chinese cuisine what frog feet are to French cuisine. A delicacy valued not so much for its taste as for its jelly-like, slightly sticky texture and ability to absorb the flavors of spices. The starch breading provides the feet with a thin, golden crust, the garlic adds flavor, and the sauce mixture creates such a rich-tasting gravy that after two minutes of sucking on the phalanges and bones, you already forget that you're eating feet.

Energy value per serving

• Calories: 648.3
• Proteins: 46.7g
• Fats: 43.7g
• Carbohydrates: 14.1g

Ingredients

• Chicken feet: 230 g
• Vegetable oil: 10 ml
• Light soy sauce: 5 ml
• Dark soy sauce: 5 ml
• Ground white pepper: 3 g
• Potato starch: 10 g
• Garlic: 5 g
• Onion: 10 g
• Coriander: 2 g
• Oyster sauce: 5 ml

Cooking steps

1. Thoroughly wash the chicken feet, place them in a colander, and let the water drain.

   Required ingredients:

   • Chicken feet: 230 g

2. Put the legs in boiling water and cook on low heat for 40-45 minutes.

   Required ingredients:

   • Chicken feet: 230 g

3. Take out the legs, dry them on paper towels, and coat in starch.

   Required ingredients:

   • Chicken feet: 230 g
   • Potato starch: 10 g

4. Heat the wok well and add vegetable oil. Add thinly sliced garlic and green onion tops.

   Required ingredients:

   • Vegetable oil: 10 ml
   • Garlic: 5 g
   • Onion: 10 g

5. Once the garlic is fragrant, add the legs to the wok and stir-fry until golden brown. Add light and dark soy sauce, oyster sauce, white pepper, mix well, and remove from heat.

   Required ingredients:

   • Chicken feet: 230 g
   • Light soy sauce: 5 ml
   • Dark soy sauce: 5 ml
   • Oyster sauce: 5 ml
   • Ground white pepper: 3 g

6. Place the legs with sauce on a plate and garnish with cilantro.

   Required ingredients:

   • Coriander: 2 g