Soy Braised Chicken Feet | Delicious Savory Comfort Food

Hey everyone! You'll never guess how insanely good chicken feet taste with soybeans. They're tender, juicy, even the bones are bursting with flavor, and the recipe is super easy. Today I spent 18.8 yuan on 2 jin of chicken feet, that's like a whole kilo. Let's prep them first. Those little claws? So dirty. Totally gross, you gotta snip them off one by one. Trust me, it cuts down the fishy smell so much. After clipping the claws, make a tiny cut at each joint and squeeze out that slimy yellowish-white gunk inside. That stuff is the culprit for the fishy taste squeeze every last bit out, or your chicken feet will taste weird. Then chop each foot in half. It lets the flavors soak in better and makes them way easier to eat. A lot of people just boil the chopped chicken feet right away. No wonder theirs taste fishy. I never do that at home. First, grab a big handful of salt and a heaping spoon of white vinegar, then massage the chicken feet for a few minutes. Salt kills bacteria, and vinegar gets rid of even more slime and fishiness. You'll feel that slimy stuff on your hands as you massage, that's all the yucky fishy gunk. Then cover the chicken feet with water and let them soak for 30 minutes. This draws out all the blood and gross stuff. By the end, the chicken feet won't have any fishy taste, and the vinegar tenderizes the meat so it cooks up nice and soft later. Save this trick guys, it's a keeper. While the chicken feet soak, let's chop the ingredients. Mince a big handful of garlic and a nice chunk of peeled ginger. Dump them on a plate, we'll use them later. 30 minutes up. Whoa, look how murky the water is. All the blood and gross stuff is out. Rinse the chicken feet with clean water several times until the water runs clear, then fish them out and put them in a pot. Toss in some scallions and ginger, a splash of cooking wine to cut the fishiness, and bring to a on high heat. The foam will float to the top as it boils, that's all the impurities and blood, so skim it all off or the fishy taste will stick around. Blanch for about 5 minutes, then take the chicken feet out and rinse them thoroughly in a bowl of clean water, scrubbing off any leftover foam and gunk. Make sure they're spotless, this makes the final dish taste fresh and clean. Next, heat up a pot with a little cooking oil. When the oil's hot, toss in the scallions and ginger and stir fry until fragrant. Add the chicken feet, then a spoon of dark soy sauce, a spoon of light soy sauce, and a spoon of oyster sauce. Stir fry on high heat for about a minute until the chicken feet are fully coated and colored with the sauce. Once they're nicely browned like in the video, pour in half a can of beer left over from yesterday. Beer not only removes fishiness and adds aroma, but also tenderizes the chicken feet even more. If you can, add a little water too, cover the pot, and boil on high heat for 15 minutes. After 15 minutes, uncover the pot, the chicken feet are mostly cooked but not tender yet. Now add the pre-soaked soybeans, these are the leftovers from my soy milk yesterday, remember to soak your soybeans in advance. Seasoning is simple, add a pinch of salt, a little sugar, and some 13 spice powder. Stir it up, then cover the pot again and simmer for another 15 minutes until the chicken feet are fall-off-the-bone tender and the soybeans soak up all the flavor. Time's up, open the lid, wow, it smells incredible! The collagen from the chicken feet is all cooked out, the sauce is thick and sticky with just a little left, and that's exactly how we want it. It looks so appetizing, it's making my mouth water, who can resist this look? Another day of failing at my diet, finally, before serving, sprinkle a little red pepper, sesame seeds, and chopped scallions for a little color. And that's it, our simple home-cooked braised chicken feet with soybeans is done. Every time I make this, my son polishes off the two gin of chicken feet all by himself. Next time you buy chicken feet, cook them this way. The texture is layered, the meat is tender and falls-off-the-bone but not dry. Every bite has the salty aroma of soy sauce, the rich umami of oyster sauce, and a faint malty taste from the beer with zero fishiness. The soybeans soak up all the chicken and sauce flavor perfectly, and the collagen from the feet pairs with the soft soybeans for a mellow, non-greasy taste. It's perfect with rice or as a drinking snack. If you like this recipe, hit the like and save buttons, and make it for the kids on the weekend, they'll definitely call you a master chef. All right, that's the end of today's video share. See you in the next one, and last but not least, wish you all a happy day every day!