Steamed Chicken Feet with Soy Bean Paste is a famous Chinese dish with all the colors and flavors, belonging to Cantonese cuisine. It has become one of the largest daily sales of dim sum in Guangzhou restaurants. The chicken feet are fried and steamed until they are bubbly and fluffy, and the bones will fall off when you suck in your mouth. Coupled with the sauces with various flavors, it is super delicious, and even gnawing on the bones becomes a pleasure.Besides its nutrition, because chicken feet are rich in gelatin, it can keep the skin moisturizing and has the effect of beautifying the skin.
What do chicken feet taste like? If you have never had one before, though this part of the chicken is not as meaty as the rest, they still somewhat taste like chicken. Texture-wise, the abundance of collagen gives them a gelatin-like texture when cooked..
In the Philippines, Boiled or steamed chicken feet is eaten as appetizer or as a main dish.
Steamed Chicken Feet with Soy Bean Paste Recipe
Defrost frozen chicken feet and cut into 3 pieces.
Put the chicken feet and ginger slices in boiling water for about five minutes.
Take out and set aside for later use.
Pour some oil in a pan and bring to a boil
Pour in the chicken feet and ginger slices, followed by the shredded ginger.
Soak in cold water for 30 minutes.
Wait until the skin of the chicken feet swells slightly.
Add Soy Bean Paste, black bean sauce, Oyster Sauce.
Put it in the pot and steam it for an hour, and enjoy it.
1.Be sure to cut off the claws and rinse the feet well before starting.
2.Soy Bean Paste, black bean sauce are available from Asian food shops.
Is eating chicken feet healthy?
Chicken feet consist mostly of connective tissue — skin, cartilage, tendons, and bones. However, they’re still quite nutritious and deliver a fair amount of vitamins and minerals.
Is soybean paste the same as miso?
Soybean paste, a fermented bean paste, can be used as a substitute for miso paste in many dishes. It is commonly used as a seasoning in stews, soups, and even dipping sauces. This paste can be used as a red miso paste substitute, but keep in mind that it is quite salty.
What does soybean paste taste like?
Doenjang is a Korean paste made with fermented soybeans and brine. It offers deep and complex umami taste with a subtle hint of sourness which is a common taste in Korean dishes. It’s one of the essential fermented seasonings in Korean cuisine, alongside gochujang or red pepper paste and ganjang or soy sauce.