Dim Sum - Steamed Chicken Feet With Black Beans Sauce

Please dont run away after seeing the title 😂

If the chinese have a sort of brunch, it should be in "guang dong" provence , we call it "zao cha". ☀️

I know maybe for you it is pretty intimidating to eat animals' feet, and, in the morning.

But once you start to learn about the flavor, you will realise how amazing it is.

Ingredients I used + Where to buy them

- Wash -

+Baking soda 1/4 tsp*2

- Blanch -

+Ginger 4 slices

+Cooking wine 2tbsp

+White vinegar 2tbsp

+Maltose 1tbsp

+Corn starch 1tbsp

- Sauce -

+Ginger 5 slices

+Garlic 5

+Dried red pepper (facultif) 10

+Black +salted and fermented soja beans 2tbsp

+Chili sauce 1tbsp

+Sauce Douban 1tbsp

+Light soja sauce 1tbsp

+Dark soja sauce 1tbsp

+Oyster sauce 2tbsp

+Salt 1/2 tsp

+Sugar 1tsp

+Corn starch 1tsp + Water 3tbsp :

+Oil 3tbsp

+Water 150ml

Tips

Tip 1 - How to clean the chicken feet

When it comes to chicken feet, my first step is always give it a good bath !

My tip is : Using baking soda and give it a message for 1 minute , and , twice.

The blood will come out, along with the "bad side" of the chicken feet.

How to clean the chicken feet — Using baking soda to eliminate the blood

Tip 2 - How to enhance the color of chicken feet dim sum

Differ from a lot of Chinese dish, the golden - brown color of the dim sum chicken feet doesn't come from the soja sauce or caramelized sugar.

It comes from the deep frying.

I want to have a decent dim sum - its color has to be irresistible!

So my tip is I use maltose to enhance the color.

How to enhance the color of chicken feet dim sum — Simply put some maltose when blanching

Tip 3 - How to reduce the splashing of oil when fry the chicken feet

Really, it will definitely splash - the oil loves the chicken feet. It is one of the most splashing-oil dish I ever have to do, because I have to eat it.

My simplest way is to use some corn starch to reduce it.

How to reduce the splashing of oil when fry the chicken feet — Please always protect yourself from the hot oil

I am already a good friend of the splashing oil, my friends tell me, not one, quite a few , that they are so afraid during the frying: they think the pot is becoming a bomb.

So if this is your first time, please use kitchen paper AND MAYBE A HAIRDRYER !