Phoenix Claws – 豉汁凤爪
As I was searching my blog for this recipe of mine I could not find it. Then I realised I must have lost it with my old blog. So it gives me a good opportunity to repost today. Luckily I have taken some pics.
I was actually given about 2kg of chicken feet. However I was not really happy on receiving them because I did not plan to cook anything strenuous and this is hard work. The washing up and cleaning. Sigh. However I planned to wrap bak chabg next week so I can’t freeze them because I am trying to clear my freezer a bit for bak chang storage.
Washed and then salt them and while salting give them a pedicure. All nails chopped off please. Then soak with cold water + vinegar (about half cup to 2 kg) for another 10 minutes. Next for 2kg here I used a cup of flour, rub rub rub and then rinse clear. It will take about 5 rinses. Lastly I marinate with a pinch of turmeric, a couple tablespoon of light soy sauce (because I do not like too dark), grated some ginger and let them marinate while you prepare your frying station and get yourself a beer – kekekekeke
Ingredients are simple – Fry in order shallots, ginger, garlic, blackbeans plumped with 2 tablespoons rice wine and a handful of washed dried scallops. When ready add a litre of water and the prepared chicken feet.
Then add in 3 beautiful star anise, a small stick of cinnamon and however bird eye chillies you like.
