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What is Tiger Skin Chicken Feet
Tiger skin chicken feet (虎皮鳳爪, fú pèih fuhng jáau) is the dim sum classic you either love or won't touch. The feet are fried until the skin blisters, shocked in ice water until it puffs and wrinkles like tiger skin, then braised until the collagen turns soft, sticky and falls off the bone.
This is episode two of my Master Stock Series. Instead of a fresh braise, the feet go into the same master stock from my Master Stock Soy Chicken, topped up with soy, rock sugar, charred Chinese leeks and shiitake. Every batch makes the stock deeper.
Yes, it takes two days. A starch and salt scrub, a vinegar blanch, a thin coat of maltose and a night in the fridge to air-chill. Then it's tossed in a black bean, garlic and tangerine peel sauce, the way you get it at dim sum.
Key Step: Dry Skin, Hot Oil, Ice Water
The tiger skin comes from three things. Maltose brushed on and an overnight air-chill dry the skin so it blisters in the oil (wet feet spit violently, so keep a lid in hand). The ice water soak for 2 to 4 hours makes the fried skin puff and wrinkle. Skip any of them and you get plain braised feet.
FAQs
Why do you fry chicken feet before braising?
Frying blisters the skin. After the ice soak, those blisters puff into the wrinkled tiger skin that soaks up the sauce and turns soft and gelatinous in the braise.
Why soak them in ice water?
The cold shock makes the fried skin swell and wrinkle. Give it 2 to 4 hours: the longer the soak, the puffier the skin.
Why coat the feet in maltose?
A thin coat of maltose helps the skin dry, colour and blister evenly in the oil.
Do I need a master stock?
It gives the deepest flavour, and the feet make the stock richer for the next batch. Without one, braise them in light soy, rock sugar, Shaoxing wine, ginger and star anise with water.
How do I fry chicken feet safely?
Dry them completely and air-chill them overnight, fry in small batches at 180°C/355°F, and keep a lid or splatter guard in hand. Any water left on the skin makes the oil spit.
Can I put the black bean sauce in the master stock?
No. Keep black beans, garlic and chili out of the master stock pot. Make the sauce separately with about 250 ml of braising liquid.
How long do I braise chicken feet?
35 to 45 minutes at a gentle simmer, lid on, then rest them in the stock for 15 to 20 minutes, until the skin is soft and slips off the bone.
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