Braised Chicken Feet in Fermented Bean Sauce
Batch Preparation:
1. Microwave maltose on high for 3 minutes until melted, then evenly coat chicken feet.
2. Heat vegetable oil in a wok until 80% hot. Add chicken feet and fry over medium heat until skin turns golden and bubbles form. Remove and soak in hot water for 20 minutes.
3. Reserve a small amount of oil in the wok and heat. Add 40g dried chili peppers, 30g each of scallions and ginger, and 12g star anise. Stir-fry until fragrant. Add 2kg chicken feet and stir-fry evenly. Pour in broth until it covers the chicken feet by 5cm. Season with 75g Premium Soy Sauce, 20g Steamed Fish Sauce, 15g salt, 10g MSG, chicken bouillon powder (8g), and granulated sugar (8g). Bring to a boil, then transfer to a serving dish. Cover with plastic wrap and steam over high heat for 30 minutes until tender and succulent.
4. Soak peanuts in water until fully rehydrated. Drain and place in a clean pot. Add water, star anise, and salt. Simmer over low heat for 20 minutes.
5. Transfer 300g cooked chicken feet and 150g cooked peanuts to a clean pot. Add sufficient reserved broth and a few red chili rings. Reduce sauce over high heat. Transfer to a clay pot.
Serving Procedure:
Place a clay pot of peanut chicken feet into a steamer and steam over high heat for 8 minutes until thoroughly heated through before serving.
Key Preparation Tips:
1. Control oil temperature carefully when frying chicken feet. Excessively high heat will burn them, while too low a temperature prevents the skin from puffing up.
2. Immediately transfer fried chicken feet to hot water to soak. This causes the skin to wrinkle, absorb sufficient moisture, and develop a fluffy texture.