Chinese Food
Steamed chicken feet with oyster sauce
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Today's steamed chicken feet with oyster emperor is my big love every time I drink tea. In fact, it's not just me. Those who have sighed about Guangzhou tea market must be familiar. This seemingly inconspicuous snack is indeed one of the most popular refreshments sold in Guangzhou restaurants every day. No matter the size and grade of the restaurant, there must be chicken claws in the tea list. Looking at it, almost every table has a plate of chicken claws. It can be seen that people in Guangzhou are fond of eating chicken claws.
Cooking ingredients
Cooking Steps
Step1:Wash the blood off the chicken feet. Cut off the fingernails with scissor
Step2:Put oil in the pan (large quantity, not over the chicken feet). Heat the oil and put it in the chicken feet. Fry until golden
Step3:Take out the fried chicken feet and wash away the oil slick with clear water
Step4:Soak the chicken feet in water for about 2 hours. Control the water content
Step5:Cut the soaked chicken feet into small pieces (easy to taste)
Step6:Chop up the chicken feet and add a tablespoon of oyster sauce
Step7:Knead the oyster sauce well by hand so that each chicken claw is evenly wrapped with oyster sauce
Step8:Wash and cut red pepper into small pieces
Step9:Sprinkle the chilli on the chicken feet covered with oyster sauce
Step10:Put the chicken feet into the steamer. Steam over high heat for about 20 minutes
Step11:After steaming, take the original juice of steamed chicken feet, add a tablespoon of oyster sauce, and mix it to make a thick sauce
Step12:Before eating, pour the mixed sauce on the chicken feet.
Cooking tips:1. The oil for frying the chicken feet must be sufficient. It can not exceed the chicken feet. In this way, the chicken feet can be fully fried; 2. The chicken feet soaked in water must be dried before frying. Otherwise, the oil will burst after frying; 3. The chicken feet are cut into small pieces. It is not only tasty, but also easy to eat. There are skills in making delicious dishes.
