Winged Chicken Feet In Black Bean Sauce

Recipe Ingredients

1 lb	454g / 16oz	Chicken wings - wing tips removed
2 tablespoons	30ml	Dark soy sauce
		For The Dish
		Vegetable oil - for deep-frying
6		Thin slices ginger - julienned
2		Green onions - cut into 2" lengths
2		Star anise pods
1		Red or green jalapeño pepper - julienned
1		Cilantro sprig
2 cups	474ml	Water
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Hoisin sauce
		= (or chee hou sauce)
1 tablespoon	15ml	Light brown sugar - (packed)

Recipe Instructions

In a large bowl, evenly coat chicken wings with the 2 tablespoons dark soy sauce; set aside for 15 minutes.

For the Dish: Prepare a large saucepan for deep-frying. Heat the oil to 350 degrees. Using a slotted spoon, carefully slide chicken wings and feet into oil; cook, stirring until golden brown, about 2 to 4 minutes. Remove with slotted spoon and drain on paper towels. Reserve oil.

Heat a wok over high heat until hot. Add 2 tablespoons of the reserved oil, swirling to coat sides. Add the ginger, green onions, star anise, jalapeño and cilantro to wok; cook, stirring until fragrant, about 30 seconds. Add the chicken wings; stir-fry for 1 minute. Add the water, soy sauce, wine, dark soy sauce, hoisin sauce and brown sugar, stir to coat wings. Reduce heat to medium, cover and simmer until meat is no longer pink, about12 minutes. Remove with a slotted spoon, place on a serving plate and cover with foil, shiny-side down, to keep warm.

Pour the sauce through a metal strainer into a 1-quart sauce pan. Place sauce pan over medium-high heat, add black beans, and cook until liquid is reduced by half, about 6 to 8 minutes. Pour in cornstarch solution; cook, stirring, until sauce boils and thickens slightly. Spoon sauce over chicken wings and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 2: - Specialties Dim Sum) - from the TV FOOD NETWORK CANADA

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