Deep Fried Crispy Chicken Feet
chicken, chinese, organs
1 lb chicken feet, washed several
1 times, and dried
1 tablespoon light soy
1 tablespoon shao shing wine or sherry
1/4 teaspoon msg
2 tablespoon ginger, freshly chopped
1 teaspoon sugar
1 salt to taste
1 scallion chopped fine
1 cornstarch for dredging
1 oil for frying
Preparation
Place the chicken in a mixing bowl. Blend the soy sauce sherry, ginger, msg, sugar salt and scallions. Pour over the chicken and let stand 10 minutes. Remove the pieces and dredge generously in the corn starch, massaging briefly. In a wok or skillet heat the oil, when hot add the chicken. Cook, turning the feet. Cook for about five minutes and remove from the pan. Just before serving return the feet to the pan and cook over high heat until crisp, about 2-3 minutes. Serve with soy dipping sauce.
Chef John Vyhnanek From: "John J. Vyhnanek"
From: Ruth Hanschka Date: 27 Jun 97 National Cooking Echo Ä
Yield: 1 servings