Steamed chicken feet with black bean sauce and steamed chicken feet with beer are extremely appealing ways to prepare chicken feet that you shouldn’t miss. The article below will guide you on how to get into the kitchen to make them.
1. Chicken feet with black bean sauce
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Preparation time
50 minutes
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Difficulty level
Easy
Ingredients for Chicken feet with black bean sauce Serves 2 – 3 people
Chicken feet 500 grams Baking soda 15 grams Rice vinegar 15 ml Ginger 30 grams Garlic 5 grams Cinnamon 2 grams Star anise 3 pieces Tapioca starch 100 grams Cooking oil 50 ml Soy sauce 15 ml Oyster sauce 15 ml Black bean sauce 45 ml Sesame oil 5 ml Five spice powder 2 grams Ground pepper 2 grams
How to prepare Tà u Xì Chicken Feet
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Prepare ingredients
Wash the chicken feet with coarse salt until clean, soak them in water mixed with 15 grams of baking soda and 15 ml of rice vinegar for about 15 – 20 minutes. This soaking will remove any remaining dirt and help the chicken feet soften faster when cooked.
Peel the ginger and garlic, then chop them finely. Rinse the cinnamon and star anise briefly for cleanliness.
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Coat chicken feet with frying flour
Remove the chicken feet and let them drain completely. Mix in 100 grams of tapioca flour, shaking well to coat the chicken feet evenly; this layer of flour will help the chicken feet become crispier when fried.
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Fry chicken feet
Heat enough oil to fully submerge the chicken feet. Drop the chicken feet into the oil and fry over medium heat for 5 – 7 minutes until the skin is crispy. Do not fry for too long as it will make the chicken feet dry and tough.
Remove the chicken feet from the pan and immediately place them in a bowl of ice water and leave in the refrigerator for about 30 minutes. Soaking the chicken feet in cold water will help the skin puff up after cooking.
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Preparation of marinated chicken feet
After soaking the chicken feet in cold water, take them out and mix well with 15 ml of soy sauce, 15 ml of oyster sauce, 45 ml of black bean sauce, 5 ml of sesame oil, 2 grams of five-spice powder, and 2 grams of ground pepper. Let the spices soak in for 5 – 10 minutes.
Heat a little cooking oil in a pot, sauté ginger and garlic until fragrant. Add the chicken feet and stir-fry for about 2 minutes.
Pour in enough boiling water to submerge the chicken feet, bring to a boil again, then reduce the heat and simmer for 5 – 10 minutes. Add cinnamon and star anise to the pot, continue simmering on low heat for another 30 – 40 minutes until the chicken feet are tender and the water reduces to about half. Remove the chicken feet to a plate, drizzle with sauce, and serve hot.
Tip: Occasionally lift the lid and stir to prevent the chicken feet from sticking to the bottom of the pot. The longer you cook, the more the skin will release gelatin, thickening the sauce. If the water evaporates too quickly, you can gradually add more water, just enough to cover the chicken feet without adding too much.
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Final Product
Marinated chicken feet that are infused with spices, crispy and chewy, make for a wonderful snack.
2. Steamed Chicken Feet with Beer and BBQ Sauce
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Preparation Time
1 hour
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Difficulty Level
Easy
Ingredients for Steamed Chicken Feet with Beer and BBQ Sauce Serves 2
Chicken feet 10 pieces Beer 500 ml Red wine 1 tablespoon Chili sauce 1 tablespoon Chili sauce 1 tablespoon BBQ sauce 1/2 tablespoon Fresh ginger 1 piece Pepper 2 grams Seasoning 1 teaspoon Dried chili 3 pieces Cooking oil 2 tablespoons Bay leaf 2 gr (2 leaves) Star anise 1 piece Roasted sesame 2 grams
How to Make Steamed Chicken Feet with Beer and BBQ Sauce
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Prepare the Herbs
Fresh ginger peel, wash clean, slice thinly. Heat a pan with a little cooking oil, add cinnamon, star anise, dried chili, and pepper and stir evenly, then add fresh ginger, chili sauce. Stir for a moment and then add all the chicken feet, add BBQ sauce, stir well and cook over medium heat.
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Stir-fried chicken feet
Add sugar and red wine to the chicken feet pan, stir well until the sugar completely dissolves.
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Cook chicken feet with beer
Finally, pour beer in, add a little seasoning, bring to a boil, then reduce heat to low, and simmer for about 30 – 40 minutes until the chicken feet are tender. When cooking, do not stir the chicken feet as it will tear the soft skin, making it look unappealing.
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Final product
The chicken feet have a shiny brown color, looking very appealing. The chicken feet are dry, soaked in rich sauce, well-seasoned, with a faint aroma of beer and herbs.
How to choose fresh and delicious chicken feet
- Choose chicken feet that have a natural pinkish-white color, without any green, red, or yellow spots and feel firm to the touch.
- The chicken feet should not be too soft or swollen with separated toes. This could indicate water-injected chicken feet.
- It is advisable to buy chicken feet from reputable establishments with clear origins at clean food stores to ensure health safety.
Tips for preparing chicken feet dishes
Boil beer with chicken feet on low heat to ensure the chicken feet are tender but not mushy.
When the cooking time is up and the sauce thickens, you can take the chicken feet out onto a plate, sprinkle a bit of roasted sesame for enhanced flavor.
See more:
- 2 ways to make honey and chili salt grilled chicken feet crispy, fragrant, and delicious
- How to make chicken feet soaked in lemongrass and kumquat, chewy and crunchy, super simple
- How long can chicken feet soaked in lemongrass and kumquat last? How to make an extremely delicious dipping sauce for chicken feet
Above is the article guiding how to make steamed chicken feet with five spice, beer steamed chicken feet beautifully crispy and delicious at home. Wishing you success in your cooking!
