Braised chicken feet in black bean sauce Wash the chicken feet in a large bowl of salted water, removing any scaly yellow coach outlet prices outer skin. Chop off the claws and discard, then place the chicken feet in a large bowl and marinate in char siu sauce for at least 3 hours or overnight. Drain the feet, then pat dry with paper towel. Fill a deep fryer or large saucepan one third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop chicken coach outlet $478 feet into oil and fry for 3 minutes or until golden. Remove with a slottedspoon, drain on paper towel, then plunge into iced water for 2 hours or until 'puffed up'. Place coach outlet online 2 litres water, 80 ml ( cup) rice wine, star anise, spring onions, ginger and chicken feet in a large saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook for 1 hours or until tender. Strain chicken feet, reserving 125 ml ( cup) cooking liquid. Meanwhile, in a wok, combine hot bean sauce, abalone sauce, chilli, garlic, extra 2 tbsp oil, remaining 2 tbsp rice wine, sugar and reserved cooking liquid, and season with white pepper.
Bring to the boil, then reduce heat to medium. Add chicken feet and cook, stirring occasionally, for 5 minutes or until chicken feet are warmed through and sauce has slightly thickened. Serve immediately or cool and reheat later in a steamer coach outlet atlanta zoo basket, if desired.
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