If desired, you could also separate the palm of the foot from the connecting leg bone by cutting them apart at the joint. [2] X Research source Both parts can then be prepared and cooked in the same manner. Doing this can make it easier to fry the chicken feet, but it will also change their distinctive appearance.
Rub the feet together while submerged to help scrub off any dirt or debris. Peel away any scaly, yellow outer skin. If you cannot pick away these spots, you can use kitchen shears to cut them away.
It’s very important to completely dry the feet after rinsing them. If excess water remains, you may encounter more splattering when you start frying the feet. After drying the feet, set them aside on a clean plate while you prepare the frying oil.
If you don’t have a Dutch oven, use a large wok, heavy-bottomed saucepan, or deep fryer. It’s best to check the heat of the oil with a fryer thermometer or candy thermometer, but if you don’t have one, check by dropping a cube of white bread into the oil. When the oil is hot enough to use, the bread should turn golden in approximately 10 seconds.
The oil will likely splatter, so it’s best to work carefully. Shield yourself with the lid of the pot while placing each chicken foot directly into the oil. Do not drop the feet from a height. While the feet cook, rest the lid on top of the pan, angling it so that a small gap remains open.
Note that you could also drain the chicken feet on brown paper bag material as long as it’s clean prior to use.
You should only work with three to four feet at a time. When you add the feet to the oil, the temperature of the oil drops. As long as the pan is not overcrowded, the temperature drop shouldn’t be too severe, but the oil in a packed pot will cool and may not fry the legs correctly.
You can prepare the brine before or after frying the chicken, depending on whichever you find easier. If you prepare it beforehand, however, loosely cover it and let it sit aside at room temperature until you’re ready to use it.
The cold water should be nearly as cold as ice water. The low temperature will quickly drop the temperature of the brine and the chicken feet, thereby halting the cooking process.
After 2 hours pass, don’t be alarmed if the chicken feet look puffy. This is normal and can actually improve the final texture of the dish.
After adding the chicken feet to the braising broth, allow the liquid to reach a full boil again. Once the braising broth reaches a boil, reduce the heat to low, dropping the broth to a gentle simmer.
Periodically check and stir the chicken feet as they cook in the braising broth. When ready, you should be able to easily pierce through the fleshy side and straight to the bone using a standard fork.
After reserving the 1/2 cup (125 ml) of liquid, discard the remaining broth.
Stir and heat the sauce until it reaches a full boil, then reduce the heat to medium. Allow the sauce to continue simmering.
Immediately pour and whisk this slurry into the sauce. Continue whisking and simmering the sauce until the slurry is fully incorporated.
Note that the sauce should also thicken during this time. When ready, it should be thick and sticky enough to cling to the feet.
Transfer the sauce-covered chicken feet to a steam-proof plate. As soon as they cool to room temperature, cover the plate and chill the chicken feet in your refrigerator. The next day, set a steamer basket over a stockpot of boiling water and place the plate of chicken feet inside. Heat the chicken feet through for 10 to 15 minutes. [6] X Research source Serve the reheated chicken feet while they’re still hot.
