Duk Hing is a deli/butcher in Chinatown, San Francisco. They sell really good cooked chicken feet. I want to know the recipe. If I didn't live over a thousand miles away, I'd walk in there and ask them myself.
Does anyone here know that answer?
Anonymous
Favorite Answer
I do it all the time here is my recipe.
Take the chicken and wash/rinse out with water
Place in microvable dish and pour Soy Sauce over and in it
I put aluminum foil on the tips of the legs and wings (its o.k. to do this). Depending on the size of the chicken I put it on for 30-35 mins
baste every now and then with the soy sauce in the dish.
http://hubpages.com/_36442/search/chicken+recipe
zara ahmed
this is my yummy recipe for spicy chicken feet.
1 lb of chicken feet (check your local chinese market, or use wings)
What you need (LOOING liquid):
4 tbs dark soy sauce
2 Tbs rice wine
3 cups of water
3 spring onions
4 cloves of garlic
4 pieces of star anise
4 slices of ginger
What you need (glazing sauce):
2 Tbs of black bean paste (I like this brand, but don't buy it here. Go to your asian market, it'll be much cheaper.)
3 cloves garlic
2 Tbs chinese rice wine
2 tsp sugar
Chillies to taste (I use 1/2 Habanero for spicy but not too spicy)
2 Tbs soy sauce
Dash of sesame oil
1/4 Cup of water
What to do:
First clean your (chicken) feet and clip their nails. Dry 'em too.
Deep fry your feet until golden brown. Mine took 3 minutes at 375.
Drain them well from the oil.
Prepare your looing sauce. Looing is a chinese method of stewing. You can save the liquid for weeks and stew just about any kind of meat (or eggs!) in it. It gets better as you use it more. To begin, smash the garlic and ginger, chop the spring onions into 2 inch lengths, then combine all the ingredients into a pot and bring to a simmer.
Put the feet into the looing liquid and simmer with the top on for 45 minutes. Alternatively you can pressure cook them for 15 minutes - this will give a stronger flavor, but may make the skin more raggedy.
Prepare the glazing sauce. Mince the garlic and chillies.
Heat 2 Tbs of oil in a wok to high heat.
Add the garlic and chillies, cook until fragrant (20-30 seconds).
Add the black bean paste. Stir it so that it starts to get really really fragrant.
Add the wine, sugar, soy, water and sesame oil, stir.
Add in all the feet, toss to cover with the sauce.
Preheat your oven to 400 F.
Cook over medium-high heat, stirring/tossing frequently until the sauce is reduced almost completely. There should be almost no liquid left, everything should be on the feet. This should take maybe 10 minutes.
Extract the feet and put them on a rack over a baking pan. You may want to line the pan with tin foil, as there will be some dripping.
Bake the feet for 15-20 minutes, or until dark red. Don't let them burn.
Extract and let cool. You now have yummy spicy feet!
Civilian A
i've never been there, but i know when my mom cooks it she uses oyster sauce, sticky soy sauce (soy sauce and sugar... cooked together till its dark syrup and thick) and fish sauce (the vietnamese kind) but if you do it, don't use too much of the fish sauce. Just a dash or two. The sticky soy sauce is the key I think.