Golden Phoenix Claws Recipes

STEAMED CHICKEN FEET (PHOENIX CLAWS)

Steps:

• Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
• Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
• Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
• For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
• Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.

ALMOND BEAR CLAWS

Steps:

• In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
• Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick.
• Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
• Preheat the oven to 400 degrees F (200 degrees C).
• Line baking sheets with parchment paper.
• Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.
• Whisk together the egg and water.
• Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it.
• Brush each piece with egg wash and sprinkle sliced almonds over the top.
• Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''.
• Place the bear claws at least two inches apart on baking sheets Refrigerate and repeat with the second half of the dough
• Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes.
• Cool and dust with confectioners' sugar right before serving.

GOLDEN PHOENIX CLAWS

Steps:

• Wash feet, chop off toenails and cut into quarters.
• Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
• Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
• Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet, marinade 15 minutes. Serves 3.

STUFFED CRAB CLAWS

Steps:

• In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
• Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
• Roll the stuffed shrimp ball in the bread crumbs.
• Deep fry in 350 degree oil for 5 minutes or until golden brown.