Maangchi's Korean food and cooking forum » Topic: Hot Sweet & Spicy Chicken Feet (Dak Bal)

joyoon on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

joyoon — Wed, 06 Feb 2013 08:15:16 +0000

Most excellent recipe, tasted like those Chinese dim sum restaurants. Made it tonight in Tokyo. However, some adjustments I'd make to the recipe is that instead of simmering for 10 minutes, I simmered for two hours so that the flesh came off the bone with one bite, cleanly and easily, just like those dim sum restaurants. I also added more pepper to make it spicier.

martinez12 on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

martinez12 — Fri, 07 Dec 2012 09:45:38 +0000

I was looking for the same kind of recipe online but didn't found any thing. I came across your recipe and liked it very much. It looks delicious as well as tasty. Would love try it someday or other. Thanks a lot for sharing it online.

Maangchi on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

Maangchi — Thu, 19 Jul 2012 12:13:52 +0000

Thank you for sharing your delicious recipe with us! I will refer my other readers to it when they request chicken feet recipe.

Peachez on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

Peachez — Tue, 17 Jul 2012 15:57:00 +0000

Ingredients: •32 chicken feet (about 2 lbs.) •1/2 cup sake •1/3 cup water •6 large thin slices fresh ginger •1/3 cup soy sauce •1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar) •2 dried hot chiles, crushed •2 tablespoons oyster sauce •2 tablespoons hoisin sauce •2 star anise buds •1 cinnamon stick •1 cup scallion cut in 1-inch pieces •2 tablespoons minced scallion and 1t toasted sesame seeds for garnish Preparation: Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water. Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further. Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces. Serve, garnishing with scallion shavings and toasted sesame seeds.