tiger skin and chicken feet recipe

How to Make Tiger Skin Chicken Feet: A Comprehensive Guide

Tiger skin chicken feet, a beloved dim sum classic, are prized for their tender, gelatinous texture and savory, slightly sweet flavor. Mastering this dish involves key steps: prep, braising, and frying. Here’s a detailed guide.

Preparation: Start by cleaning the chicken feet thoroughly. Trim nails, then scald in boiling water with ginger and cooking wine for 5 minutes to remove impurities. Rinse under cold water and pat dry. For extra crunch, marinate in soy sauce, vinegar, and cornstarch for 30 minutes.

Braising: In a pot, combine chicken feet with water, soy sauce, dark soy sauce (for color), rock sugar, star anise, cinnamon, and dried chili. Bring to a boil, then simmer on low heat for 1–1.5 hours until tender. Let them cool in the liquid to absorb flavor.

Frying & Finishing: Heat oil to 160°C. Deep-fry the braised chicken feet for 3–4 minutes until the skin wrinkles and turns golden. Drain well. For the iconic "tiger skin," toss immediately with a mix of minced garlic, sesame oil, and a pinch of sugar. Serve chilled or at room temperature, garnished with cilantro.

Tips: For a softer texture, skip marinating; for crispier skin, air-dry after braising. Adjust spices to taste—some add Sichuan pepper for a numbing kick. This dish pairs perfectly with cold beer or rice porridge. Enjoy this addictive snack that’s rich in collagen and full of umami!