Hot Sweet & Spicy Chicken Feet (Dak Bal)

Home Forums Reader recipes Hot Sweet & Spicy Chicken Feet (Dak Bal)

This topic contains 3 replies, has 4 voices, and was last updated by  joyoon 1 year, 9 months ago.

Viewing 4 posts - 1 through 4 (of 4 total)
  • Author
    Posts
  • #50571

    Peachez
    Member

    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.

    Attachments:
    1. Hot_Sweet__Spicy_Chicken_Feet_Dak_Ba
    #55365

    Maangchi
    Participant

    Thank you for sharing your delicious recipe with us!

    I will refer my other readers to it when they request chicken feet recipe.

    #55366

    martinez12
    Member

    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.

    #55367

    joyoon
    Member

    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.

    [attachment=6734,656]

Viewing 4 posts - 1 through 4 (of 4 total)

You must be logged in to reply to this topic.

Views: