Golden Phoenix Claws
1 pound chicken feet
2 quarts oil
2 quarts water
1 ounce fresh ginger
3 pieces star anise
2 ounces Chinese parsley roots
2 ounces maltose sugar (see note)
Marinade:
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped chile pepper
2 cloves garlic, minced
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame seed oil
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet and marinade 15 minutes. Serves 3.
Note: Maltose is a syrup used for cooking and brewing beer. Oahu Homebrew Supply sells it for $2.25 a pound.
Approximate nutritional analysis, per 2 ounce serving: 300 calories, 18 g total fat, 5 g saturated fat, 55 mg cholesterol,greater than 1,100 mg sodium.*
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27 Jan 08 ... First batch in new home. Front left burner on 7 to deep fry for 7 mins. Made marinade as per recipe except used cooking wine, 1 tsp 5 spices powder, 1 crushed star anise, 1 green onion, 2 Tbsp black beans vice black bean sauce, 1 capful Rooster Brand Chili Garlic Sauce and 1 tsp dried chili flakes. Substituted salted turnip for parsley roots
24 Oct 13 ... Used BBQ side element for deep frying. Initially too hot and feet turned dark brown too quickly and overflowed as well. Use med-low heat. Marinade as per recipe except added green onion, 1 Tbsp black bean and garlic sauce plus 1 Tbsp black beans, 2 x small red chilis and 1 small green chili from Mike Z instead of chili flakes, vodka instead of sake, 1 tsp 5 spices powder.
2 May 14 ... Bought a candy thermometer and used the BBQ side element. At 350° the first batch of 7 feet turned brown too quickly, so advise 325° using med-low heat. Marinade as per recipe, except used Chinese rice wine vice sake, added green onion, 1 tbsp fermented black beans (in addition to 1 tbsp Lee Kum Kee black bean and garlic sauce), 1/2 green jalapeno pepper chopped plus 1 tsp Saigon chili sauce, 1 tsp 5 spices powder. Results OK but feet too dark. Try lowering heat to 300°
19 May 2014 - Deep fried the feet at 300° for 7 mins with medium heat on BBQ burner. Second batch went in at 325° and cooked to same brown colour in 4-5 mins. Used cilantro stems vice lotus root while boiling. Marinade according to recipe. Chinese rice wine vice saki. Did not use additional black beans, so 1 Tbsp Black Bean and Garlic sauce used. 1 tsp 5 spices powder. No green onion. 1/2 tsp Saigon Chili sauce and 1/2 green jalapeno for heat. Added some chicken broth to the Ziplock bag and poured everything into a wok. Removed the feet and put into steaming dishes. Reduced the marinade sauce and chicken broth mixture and thickened with corn starch. Poured the sauce over the steamed feet and served. Probably still a bit too spicy for my taste, but one of the best batches that I have made.
1 pound chicken feet
2 quarts oil
2 quarts water
1 ounce fresh ginger
3 pieces star anise
2 ounces Chinese parsley roots
2 ounces maltose sugar (see note)
Marinade:
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped chile pepper
2 cloves garlic, minced
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame seed oil
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet and marinade 15 minutes. Serves 3.
Note: Maltose is a syrup used for cooking and brewing beer. Oahu Homebrew Supply sells it for $2.25 a pound.
Approximate nutritional analysis, per 2 ounce serving: 300 calories, 18 g total fat, 5 g saturated fat, 55 mg cholesterol,greater than 1,100 mg sodium.*
http://archives.starbulletin.com/98/11/11/features/request.html
27 Jan 08 ... First batch in new home. Front left burner on 7 to deep fry for 7 mins. Made marinade as per recipe except used cooking wine, 1 tsp 5 spices powder, 1 crushed star anise, 1 green onion, 2 Tbsp black beans vice black bean sauce, 1 capful Rooster Brand Chili Garlic Sauce and 1 tsp dried chili flakes. Substituted salted turnip for parsley roots
24 Oct 13 ... Used BBQ side element for deep frying. Initially too hot and feet turned dark brown too quickly and overflowed as well. Use med-low heat. Marinade as per recipe except added green onion, 1 Tbsp black bean and garlic sauce plus 1 Tbsp black beans, 2 x small red chilis and 1 small green chili from Mike Z instead of chili flakes, vodka instead of sake, 1 tsp 5 spices powder.
2 May 14 ... Bought a candy thermometer and used the BBQ side element. At 350° the first batch of 7 feet turned brown too quickly, so advise 325° using med-low heat. Marinade as per recipe, except used Chinese rice wine vice sake, added green onion, 1 tbsp fermented black beans (in addition to 1 tbsp Lee Kum Kee black bean and garlic sauce), 1/2 green jalapeno pepper chopped plus 1 tsp Saigon chili sauce, 1 tsp 5 spices powder. Results OK but feet too dark. Try lowering heat to 300°
19 May 2014 - Deep fried the feet at 300° for 7 mins with medium heat on BBQ burner. Second batch went in at 325° and cooked to same brown colour in 4-5 mins. Used cilantro stems vice lotus root while boiling. Marinade according to recipe. Chinese rice wine vice saki. Did not use additional black beans, so 1 Tbsp Black Bean and Garlic sauce used. 1 tsp 5 spices powder. No green onion. 1/2 tsp Saigon Chili sauce and 1/2 green jalapeno for heat. Added some chicken broth to the Ziplock bag and poured everything into a wok. Removed the feet and put into steaming dishes. Reduced the marinade sauce and chicken broth mixture and thickened with corn starch. Poured the sauce over the steamed feet and served. Probably still a bit too spicy for my taste, but one of the best batches that I have made.