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.
1
Thoroughly wash the chicken feet, place them in a colander, and let the water drain.
- Chicken feet: 230 g
2
Put the legs in boiling water and cook on low heat for 40-45 minutes.
- Chicken feet: 230 g
3
Take out the legs, dry them on paper towels, and coat in starch.
- 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.
- 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.
- 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.
- Cilantro: 2 g
