豉汁鳳爪 Fong Djau (Chicken Feet with Black Bean Sauce)

材料 Ingredients
雞爪 Chicken feet 1-1/2 磅 lb (675g)
薑片 Ginger Slice2 片 slice
豆豉醬汁 Black bean sauce 2
海鮮醬 Hoisin sauce1 大匙 Tbs
水 Water2 杯 cup
豉汁鳳爪圖片

做法
1.雞爪洗乾淨後剪掉指甲部份。
2.把雞爪,薑片放進鍋裡,加冷水直到水覆蓋雞爪。用大火煮滾1分鐘後將水倒掉並將雞爪沖洗乾淨。
3.將雞爪分兩批放進氣炸鍋用400˚F(205˚C)炸到雞爪呈金黃色,每批大約15分鐘。若是沒有氣炸鍋,將雞爪擦乾後放進375˚F(190˚C)油裡炸至金黃﹐炸時要加蓋以免被油爆燙傷。
4.炸好的雞爪泡在水裡至少6個小時,水要蓋過雞爪。泡完的雞爪會漲大些許,皮變皺。
5.豆豉醬汁準備好。
6.炒菜鍋燒熱加入豆豉醬汁A料爆香。加入雞爪略拌。
7.加入豆匙醬汁B料,1大匙海鮮醬和2杯水煮滾。轉成小火後加蓋煮到雞爪軟爛,約2個小時﹐中途要翻動幾次。最後去蓋開大火將醬汁收乾到一半。
8.做好的雞爪連汁放進冰箱冷藏。食用時裝在蒸籠裡蒸熱即可。

豉汁鳳爪做法圖片

PROCEDURE
1.Wash the chicken feet and scissor off the nails.
2.Place the chicken feet and ginger slices in a pot. Add water until the water cover the feet. Bring the water to a boil and continue to cook for 1 minute. Discard the water and rinse the chicken feet with cold water.
3.Set the air fryer to temperature 400˚F(205˚C) and fry the chicken feet in two batches until they are golden brown, approx. 15 minutes each. If you don't have an air fryer, deep fry the chicken feet in 375˚F(190˚C) oil until golden brown. Cover the pan while frying the feet so the oil won't spill.
4.Soak the fried chicken feet in water for at least 6 hours and the water must cover the feet. After soaking, the skin around the bone will puff up and become wrinkle like.
5.Prepare the Black bean sauce.
6.Add the ingredients from Part A of the Black Bean Sauce to a heated wok and sauté until aromatic. Mix in the soaked chicken feet.
7.Add the ingredients from Part B of the Black Bean Sauce, 1 tbs. of hoisin sauce and 2 cups of water. Bring the mixture to a boil. Then cover and cook over low heat until the chicken feet are tender, approx. 2 hours, stir occasionally. Remove the lid and cook over high heat until the sauce is reduced to half.
8.Store the chicken feet with sauce in the fridge. To serve, steam the chicken feet until the feet are heated through.




最後更新 (Last Update): 08/08/2020 :)
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