Flavourful and delicious braised chicken feet with beancurd skin! This Braised Chicken Feet with Beancurd Skin recipe is shared by home cook Cheng Geck Chau. Most commonly served in Chinese restaurants, this Braised Chicken Feet with Beancurd Skin dish is braised till the flavours are deeply infused in the meat and beancurd skin. Intense in flavour, this is one of those dishes that'll be gone as soon as it is served!
If you've not had chicken feet before, they taste better than they sound. The chicken feet is braised until it has a succulent texture and is well complemented with the flavourful beancurd skin.
For this recipe, we used Kee Song Fresh Lacto Chicken Feet as we've tried Kee Song products in various recipes and the meat stays tender despite the cooking methods. The organic chickens are also less in fat and cholesterol in comparison to other chicken in the market.
Prepare the chicken by snipping off the claws. The chicken feet are then deep fried and then plunged into iced water for 3 hours. By doing so, the chicken skin puffs up and would better absorb the sauce later on when cooked.
Next, the beancurd skin is deep fried till golden brown. Braise the chicken feet till flavours are infused and add in the beancurd skin. Simmer till sauce thickens and it's ready to be served.
A deeply satisfying dish that is best to take time and savour every bite in the comfort of home. If you love this Braised Chicken Feet with Beancurd Skin recipe, we recommend these recipes too - Nonya Curry Chicken, Salt Baked Chicken, Tau Cheo Chicken and Hakka Yellow Rice Wine Chicken. These will keep you inspired for dishes to cook for family dinners.
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