Wednesday, July 15, 2009
How to raise Phoenix from its ashes ...
Whenever we have visitors from Japan or England, we would insist that they try the yummy dish of "phoenix feet" at our favourite dim sum restaurant. It always present a surprise to our visitors when the bamboo container's lid is lifted to reveal the dish of chicken feet. Well, last weekend, I decided that if I could cook this dish at home. I did a good job of of raising the phoenix from its ashes but my wife was not impressed with the splatter of oil on the splashback and the floor of the kitchen.
Spicy Chicken Feet aka Phoenix Feet Recipe:
2kg of chicken feet
4 tbsp dark soy sauce
2 tbsp rice wine
4 cups of water
2 spring onions
4 cloves of garlic
4 pieces of star anise
4 slices of ginger
2tbsp of black bean paste
3 cloves garlic
2 tsp sugar
Dash of sesame oil
First clean your (chicken) feet and clip their nails. Dry them thoroughly.
Deep fry chicken feet until golden brown. Be very careful with the oil splatter when the chicken is lower into the oil. Drain them well from the oil.
Prepare your stewing sauce. To begin, smash the garlic and ginger, chop the spring onions into 2 inch lengths, then combine all the ingredients into a pot and bring to a simmer. You can save the liquid for weeks and stew just about any kind of meat (or eggs!) in it. It gets better as you use it more.
Put the chicken feet into the stewing sauce and simmer for 45 minutes. Alternatively you can pressure cook them for 15 minutes - this will give a stronger flavor. Drain the chicken feet from the stewing sauce.
To prepare the glazing sauce for the chicken feet. Mince the garlic and chilies. Heat 2 tbsp of oil in a wok to high heat, and add the garlic and chilies, cook until fragrant. Add the black bean paste. Stir it so that it starts to get really really fragrant. Add the wine, sugar, soy, water and sesame oil, stir. You have just raise the phoenix from its ashes.