Chuan Xiang Ma La Fen Zhou (White Braising Water, Spicy and Numbing Sauce)

Characteristics: Clawed chicken feet are generally used in braising or soaking methods. This dish uses a white braising method followed by a spicy and numbing sauce, which not only changes the method but also makes the texture more spicy and refreshing, appetizing.

Homemade White Braising Water Recipe:

A: (Water 25 kg, pig spine 5 kg, old hen 2 kg, knuckle 5 kg)

B: Licorice 35g, star anise, Chinese fir, ginger slices each 10g, cardamom 8g, cinnamon 20g, star anise, Sichuan flower, Magnolia flower, Szechuan peppercorn each 5g, white pepper 15g.

C: Sugar 200g, salt 1 kg, MSG 25g, rice wine 500g, light soy sauce 50g, dried plankton 10g.

Spicy Numbing Sauce Recipe:

Red chili peppers 15g, Sichuan peppercorn powder 6g, ginger paste, garlic paste each 9g, sesame oil 8g, sesame 15g, MSG 3g, vinegar 10g, sugar 6g, green onion diced 12g, Sichuan peppercorn powder, chili oil each 3g

Ingredients: Chicken feet 6 pieces, fresh bamboo shoots 75g. Homemade white braising water 1 kg, premium spicy numbing sauce 220g.

Instructions:

Remove the fingertips from the chicken feet. Braise in homemade white braising water to debone, cool down and debone, then cut into knife-shaped pieces for use.

Fresh bamboo shoots are sliced and mixed with seasonings and water, then drained and dried. Arrange the debone chicken feet on top.

Pour spicy numbing sauce on top.

Technical Notes:

Chicken feet should not be braised too soft, try to keep them complete. Deboning chicken feet after not cooling down will not form and stick together. Always cool them down before deboning.

The spicy numbing sauce should not be too thin, or it won't adhere well when poured on top.

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