lunch · dairy-free
Dim sum chicken feet (fung jao)
Fried-then-braised chicken feet that puff and wrinkle, steamed in black bean and chili sauce until meltingly soft.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and molluscs.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blanch feet, dry thoroughly and brush with maltose water; air-dry 1 hour.
-
2
Deep-fry at 190°C (375°F) until golden (cover—they spatter).
-
3
Soak in ice water 1–2 hours until puffy and wrinkled.
-
4
Simmer in the braise 30 minutes, then toss with sauce ingredients and marinate.
-
5
Steam 20–30 minutes until very tender and cooked through to at least 74°C (165°F).
