Tiger Skin Chicken Feet (Non-Fried)
Chicken feet get their signature tiger-skin texture from air-fryer crisping before being pressure-braised in a fragrant soy sauce with star anise, dried chili and fermented bean paste until meltingly tender.
Instructions
- 1
Trim the nails off the chicken feet, add scallions, ginger, and cooking wine, and blanch for 3 minutes.
- 2
Scoop out and clean thoroughly.
- 3
Control the water, add dark soy sauce and mix evenly, place on a rack to dry the surface, or use a hair dryer to speed it up.
- 4
Bake in an air fryer at 200 degrees for 20 minutes, turning it over halfway through.
- 5
Add scallions, ginger, Sichuan peppercorns, white angelica root, bay leaves, cinnamon, star anise, dried chili peppers, a large spoon of doubanjiang, and special braised sauce (or make your own caramelized sugar) into the electric pressure cooker, along with an appropriate amount of salt and sugar. Add the chicken feet and pour in enough water to cover them.
- 6
Just cook under pressure until done. (Adjust the time according to your own pressure cooker)
- 7
Finished product image.
- 8
Finished product image.
- 9
Finished product image.
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Ingredients
Main Ingredients
- Chicken feetto taste
- Angelica dahuricato taste
- Lee Kum Kee Special Braised Sauceto taste
Auxiliary Ingredients
- Scallions and gingerto taste
Seasonings
- cooking wineto taste
- dark soy sauceto taste
- Star aniseto taste
- Sichuan pepperto taste
- Bay leafto taste
- Cinnamonto taste
- Dried chilito taste
- Doubanjiangto taste
- Salt, sugarto taste