One great thing about living near Atlanta is I'm able to exercise my love for Dim Sum and one of the dishes I love to order is chicken feet. I know chicken feet are not something that many people will order, but I love the textural nuances of chicken skin and braised foods; therefore I enjoy them immensely. I wanted to make a version of my own. Then I had an idea, Buffalo chicken feet! Later that night we went out for dinner at Kevin Gillespie's "Gunshow" and on the menu was Buffalo pork belly. Maybe it was a sign. Anyway, this is a great example of substitution taking Chinese savory flavors and replacing them with a spicy buttery Buffalo sauce. To cut down braising time you can use your pressure cooker and reduce cooking time to half a hour.
2 pounds chicken feet
2 cloves garlic chopped
1 small onion chopped
1/4 cup Oyster flavored sauce
1 Tbsp. fish sauce
2 Tbsp. oil
1/2 cup Frank's hot sauce
4 Tbsp. butter
2 cups chicken broth
1 cup white wine
salt and pepper to taste
Wash and clean the chicken feet then remove the claws by cutting off the tips of each toe with a knife or shears. Dry off the feet and quickly deep fry for 3 minutes. In a heavy bottomed pot or a pressure cooker on medium heat, add the oil and the chopped onion and garlic, season with salt and pepper and sauté until the onion is translucent. Add the chicken feet and wine and deglaze the pan. Add the chicken broth, the fish sauce and the oyster sauce, cover and braise for one and a half hours or until the feet are tender. If you are using a pressure cooker reduce cooking time to half a hour.
Bake the feet on a sheet pan to dry them out (about 10 to 15 minutes). When dry briefly deep fry until browned (about 30 seconds) and transfer to paper towels. Melt butter and whisk in hot sauce and season to taste, toss the feet in the sauce and serve hot.
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Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.