👨‍🍳 Instruktioner

1. 1

   Trim the nails from the chicken feet. Wash them thoroughly under cold running water. Blanch the chicken feet in boiling water for 5 minutes to remove impurities. Drain and rinse them under cold water.

   💡 Proffstips: Blanching is crucial for a cleaner taste and appearance.
2. 2

   In a large pot or Dutch oven, combine the blanched chicken feet, ginger slices, green onion sections, smashed garlic, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, star anise, and water. If using red bean curd, mash it with a tablespoon of water and add it to the pot.

   💡 Proffstips: Using a combination of light and dark soy sauce provides both saltiness and color.
3. 3

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for at least 1 hour, or until the chicken feet are tender and the skin is gelatinous.

   💡 Proffstips: Keep the heat at a low boil rather than a simmer to help emulsify rendered fat into the broth for a richer mouthfeel.
4. 4

   After simmering, taste the broth and adjust seasoning with salt and white pepper if needed. If the sauce is too thin, you can uncover the pot and simmer for another 15-20 minutes to reduce it slightly.

   💡 Proffstips: The longer you braise, the more tender the chicken feet will become.
5. 5

   Serve the braised chicken feet hot, spooning some of the flavorful braising liquid over them.

   💡 Proffstips: This dish is often served as part of a dim sum spread or as a standalone appetizer.