Caramel Chicken Feet
Ingredients
10 chicken feet
2 pieces of 1 inch ginger
3 stalk spring onions, white part only, cut into big chunk
1 red chilies, cut into big chunk
Method
- Blanch the chicken feet for 4 mins then refresh in ice water
- Cut the toe nails off and fry at 190C for 4 minutes and refresh in ice water. Removed the bones
- Sprinkle the ginger, spring onions and chillies over the top of feet. Steam for about 30mins until they are softened up. Removed and cool down straight away
Soy caramel
150ml soy sauce
50ml red wine vinegar
8g garlic, grated
30g ginger, grated
2 pinch of chili flakes
250g sugar
2 stick cinnamon
2 nos star anise
2tsp Szechuan peppercorns
Method
- Combine soy sauce, red wine vinegar, garlic, spices, ginger and chilli. Bring to a boil and let it steep for 10mins
- In a pot, caramelize the sugar then add in the soy sauce mixture. Reduce to a thicker consistency. Let it cool
Assembly
Heat up oil to 180C, coat the chicken feet with corn flour and deep fried it for about 3 minutes. Once it is out from the fryer, drain on a paper towel, season lightly with salt. Brushed generously with soy caramel and sprinkle of toasted sesame seeds. Ready to serve
Image credit: Chocha Foodstore
