(Non Deep-Fried) Chicken Feet in Black Bean Sauce 豉汁鳳爪（非油炸） скачать в хорошем качестве

(Non Deep-Fried) Chicken Feet in Black Bean Sauce 豉汁鳳爪（非油炸）

Chicken feet in black bean sauce are among the most popular items on dim sum menus. Their unique gelatinous and spongy texture is somewhat chewy yet tender. Soaked in a rich, savory blend of sauces with fermented black bean and garlic, this is what makes them so appealing. While they're incredibly delicious, the deep-frying process can be daunting for many people. The moisture inside the chicken feet can cause a lot of oil splattering. Not to mention the cleanup involved. Hot oil can cause burns and injuries. So, many people are hesitant to make it at home. Today I will use the baking method instead of deep frying. The process is much easier, while the taste of the chicken feet remains the same. 00:55 Blanching 01:47 Air drying 03:11 Baking 04:13 Braising 05:30 Steaming Ingredients: 3 lbs chicken feet Maltose Vinegar Solution: 3 tbsp maltose 3 tbsp vinegar Enough water to cover the chicken feet Herbs and Seasonings for Braising: 2 big bay leaves 40g rock sugar 30g ginger 1 tsaoko amomum fruit 5g cinnamon 2 anises 1/2 cup shaoxing wine 1 tsp salt 2 tbsp soy sauce Sauces: slurry (3 tbsp cornstarch and 3 tbsp of the soup used to braise the chicken feet) 2 tbsp fermented black beans 1 tbsp minced garlic 2 to 3 chili peppers 1 tbsp shacha sauce 1 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp hoisin sauce 1 tbsp of sugar 1/2 tsp of black pepper 1/4 tsp of salt 1 tsp of paprika Background Music: Artist: Patrick Patrikios Title: You Should Source: YouTube Audio Library #extraordinarytaste