Chicken feet dim sum

Method

1. 1 Cut off the chicken's claws, then boil for 15 minutes and pat dry thoroughly.
2. 2 Fry the chicken feet in oil at 175 degrees for 5 minutes until the skin is crispy and blistered.
3. 3 Soak them in ice water for 3 hours to allow the skin to puff up; this is the step that makes the puffed chicken feet for dim sum.
4. 4 Skipping the ice soak step will only cause the skin to wrinkle instead of expanding, and the dish will completely lose its proper texture.
5. 5 Marinate with crushed black beans, oyster sauce, rock sugar, garlic, and rice wine for 1 hour.
6. 6 Steam over medium heat for 90 minutes until the bones separate from the skin, then mix in cornstarch to thicken the sauce.

With an appliance

• Pressure cooker 2 hr

  Replace step 6: steam under low pressure for 25 minutes, then release the pressure naturally; ice soak for 3 hours is still required.