Text 25800, 62 rader
Skriven 2012-06-06 19:51:00 av JIM WELLER (1:123/140)
Ärende: CFC 9
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Last one...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chichi Wang's Deep-Fried Chicken Feet
 Categories: Chinese, Chicken, Offal
      Yield: 4 Servings
 
      1 lb Chicken feet
      1 qt Oil for deep frying
           FOR SIMMERING:
      1 ts Kosher salt or to taste
      2 tb Soy sauce
      1 tb Sugar
      3    Cloves garlic, smashed
      1    Stick cinnamon
           FOR DEEP FRYING:
      2    Eggs, beaten
      1 c  Flour mixed with 1 teaspoon
           Salt
 
  My method for cooking chicken feet has always been to deep fry it
  and then simmer it, resulting in gelatinous chicken feet. But since
  I was getting tired of the same old thing, I reversed the
  order—first simmered, then deep-fried.
  
  Clip the toenails on chicken feet and wash the feet, removing the
  callous and any loose-hanging skin.
  
  Place the chicken feet in a 2 quart saute pan and add enough water
  to cover. Add the ingredients for simmer and bring to a boil, then
  reduce to a simmer and cook until feet are tender, one and a half to
  two hours. Remove the feet from the cooking liquid, which can be
  reserved for another purpose.
  
  Allow the feet to cool. Then dip in egg and flour, shaking off
  excess flour. To make sure that the feet are covered in the batter,
  dip in egg and flour twice if needed.
  
  Bring a wok with the quart of oil to 375 F. Add the chicken feet in
  batches and deep-fry until the batter is golden brown, 3 to 5
  minutes. Have a lid ready in the event of splattering oil. Serve
  immediately and add a sprinkling of sea salt if needed.
  (Alternatively, skip the batter and fry the feet as-is. Dress in
  more soy sauce and chile oil, as desired.)
  
  Posted by: Chichi Wang
  
  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Gross National Product:  The Big Mac.

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