Steamed tiger skin chicken feet with this sauce is a common type of Cantonese morning tea and one of the most popular refreshments. Like many people who cook delicious food, they will try their best to learn the dishes they like outside. Although the practice of steaming tiger skin and chicken feet with sauce is a little troublesome, it tastes very good with separated bones and meat, crisp skin and full chewiness in the mouth.


500g chicken feet
400 ml vegetable oil
1 tablespoon salt
1 small piece of ginger
1 tablespoon soy sauce
3 tablespoons raw soy sauce
2 tablespoons oyster sauce
1 tablespoon raw meal
1 octagonal
1 small piece of cinnamon
1 tablespoon white vinegar
1 tablespoon sugar
Proper amount of water


Step 1
First cut off the nail of the chicken claw, wash it and divide it into two with a knife

Step 2
Put ginger slices into the pot and bring to a boil in cold water

Step 3
After boiling, add an appropriate amount of white vinegar and a spoonful of sugar and cook over medium heat for 5 minutes

Step 4
Wash the cooked chicken feet and keep them dry

Step 5
Heat the oil in the pot, fry the chicken feet until the surface turns yellow when it is 50% hot

Step 6
Quickly soak the fried chicken feet in ice water and soak the peanuts in warm water

Step 7
After soaking for three hours, the surface of chicken feet is wrinkled like tiger skin

Step 8
Prepare ginger slices, star anise and cinnamon, mix with an appropriate amount of oyster sauce, soy sauce, raw soy sauce, sugar, salt and raw powder and a little warm water to make a sauce

Step 9
Put a little oil in the pot and stir fry ginger, star anise and cinnamon until fragrant

Step 10
Add the sauce and bring to a boil

Step 11
Put the chicken feet into the pot and turn them over

Step 12
Then add the soaked peanuts and cook them for 1 minute while turning, so that they can be evenly covered with sauce

Step 13
Finally, move the chicken feet together with the sauce into the plate and steam in a steamer for 40 minutes

Step 14
Steamed chicken feet can be eaten