Tiger Skin Chicken Feet
Tiger Skin Chicken Feet is a classic Chinese dish with a crispy exterior and tender interior that melts in your mouth. Coated in a rich, spicy sauce, each bite leaves a lasting impression. This dish is not only flavorful but also visually appealing, making it a perfect choice for family gatherings and entertaining guests.
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Making Tiger Skin Chicken Feet requires certain techniques and attention to detail to ensure each step is done correctly, resulting in a dish that is as delicious as it is attractive. Here are some key tips and tricks to help you successfully create this flavorful dish.
1.Ingredient Preparation and Substitutions:
Chicken Feet: Choose fresh chicken feet. If unavailable, chicken wings can be used as a substitute, though the texture will differ.
Seasonings: If maltose is hard to find, honey or syrup can be used as alternatives. Bay leaves and star anise can be found at Asian markets or online stores, but can be omitted if necessary.
Dried Chili Peppers: Select different heat levels according to your taste preference.
2.Cooking Tools Selection:
Cookware: Use a deep pot for frying chicken feet, maintaining the oil temperature at 350°F (175°C) to prevent oil splatter.
Steamer: A pot with a steaming rack works best for even steaming. If a steamer is unavailable, a large pot with a steaming rack can be used as a substitute.
Frying Pot: An electric deep fryer or deep frying pan is recommended to ensure stable oil temperature while frying.
3.Step-by-Step Techniques:
Blanching: When blanching, add maltose and white vinegar to remove any odors and make the chicken feet skin crispier.
Frying: Maintain a stable oil temperature while frying, and stir constantly to ensure even heating of each chicken foot.
Soaking: Do not skip the 4-hour soaking process, as it allows the chicken feet to absorb the flavors and develop their characteristic wrinkles.
Steaming: Steam the chicken feet over indirect heat to preserve their original flavor and avoid direct contact with water.
4.Sauce Preparation:
Sauce Consistency: When preparing the sauce, gradually add the cornstarch slurry while stirring continuously to achieve the right thickness without adding too much at once.
5.More Delicious Chicken Feet Recipes
If you enjoyed this tasty Tiger Skin Chicken Feet recipe, you won’t want to miss these other chicken feet recipes. These delicious and popular dishes are perfect for your next gathering!
By following these tips and tricks, you can easily make delicious Tiger Skin Chicken Feet and enjoy the unique flavors of this classic Chinese dish.
INGREDIENTS
MAIN INGREDIENTS
- 1 lb Chicken feet
ACCESSORIES
- 1 (cut into sections) Scallion whites
- 1/8 (sliced) Onion
- 1 (sliced on the diagonal) Large scallion
- 3 (minced) Garlic cloves
- 3 (sliced) Dried chili peppers
SEASONINGS
- 1 tablespoon Maltose
- 1 tablespoon White vinegar
- 4 Bay leaves
- 3 Star anise
- 1 teaspoon Sichuan peppercorns
- a pinch White pepper
- 1 teaspoon + 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Oyster sauce
- 2 teaspoons Oyster sauce
- 1/2 teaspoon Dark soy sauce
- As needed Cornstarch slurry
- 2 tablespoons Sesame oil
- For garnish Green onions
DIRECTIONS
STEP 1
Prepare the Chicken Feet:
Trim the nails off 1 pound of chicken feet.
STEP 2
Prepare the Vegetables:
Cut 1 scallion white into sections.
Slice 1/8 of an onion.
Slice 1 large scallion on the diagonal.
Mince 3 garlic cloves.
Slice 3 dried chili peppers.
STEP 3
Blanch the Chicken Feet:
Boil water in a pot, add 1 tablespoon of maltose and 1 tablespoon of white vinegar, and stir to dissolve.
Blanch the chicken feet in the mixture until they change color, then transfer them to a bowl of cold water.
STEP 4
Prepare the Spice Water:
In a bowl, add 4 bay leaves and 3 star anise to cold water and set aside.
STEP 5
Fry the Chicken Feet:
Heat enough oil in a pot to cover the chicken feet to 350°F (175°C).
Fry the chicken feet until golden brown, stirring occasionally. Once they are dry and crispy, remove them and place them in the prepared cold water.
STEP 6
Soak the Chicken Feet:
In the soaking bowl, add 1 teaspoon of Sichuan peppercorns, a pinch of white pepper, and 1 teaspoon of sugar. Let soak for 4 hours until the skin wrinkles.
STEP 7
Steam the Chicken Feet:
Place the soaked chicken feet and the soaking water into a steaming pot.
Steam for 1 hour.
STEP 8
Prepare the Sauce:
In a pot, add enough water, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of oyster sauce, 2 teaspoons of light soy sauce, and 1/2 teaspoon of dark soy sauce, and mix well.
Gradually add cornstarch slurry to thicken the sauce, stirring constantly.
STEP 9
Sauté the Vegetables:
In a pan, heat some oil and add the sliced onion, scallion whites, and large scallion.
Sauté on low heat until fragrant and crispy, then remove the vegetables and reserve the oil.
STEP 10
Final Steaming:
Place the steamed chicken feet on a plate.
Add minced garlic and sliced dried chili peppers, then pour the prepared sauce over the chicken feet.Drizzle with 2 tablespoons of reserved sesame oil.
Steam for another 15 minutes.
STEP 11
Serving:
Garnish with chopped green onions and serve.
Recipe analyzer
- Recipes: Tiger Skin Chicken Feet
- Main Ingredients:4
- Servings per recipe:1
- Servings size:528 g
-
Energy (calories)：577 kcal
-
Protein：95.65 g
-
Fat：12.58 g
Why gray?
-
Carbohydrates：17.08 g
-
Protein: 70%402 kcal
-
Fat: 20%113 kcal
-
Carbohydrates: 11%62 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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