Here's the recipe and technique for Phoenix Claws. Here in the deep South chicken feet as well as pigs feet can be found anytime at the local Piggly Wiggly. Smoked them on the keg along with some pigs feet Chinese style. The real treat was the bacon wrapped water chestnuts with the char-siu glaze.
Start with a pound or two of chicken feet.
Wash and rinse them well, then trim the nails.
I think that one at the top was sending a message to me.
Fry them in some sesame oil. I did this on the gasser sideburner and I am glad I did.
These things exploded like bombs sending oil everywhere.
You can see the one at the bottom is preparing to have a blow-out Careful.
Once all claws are fried, start boiling some water in a pot. Throw in some star anise, chopped ginger, celery root, garlic and red peppers along with the fried claws once the water is ready. Simmer for a couple of hours. The broth will become somewhat thick. these things have a lot of collagen. Collagen is good for your joints. Save the broth. It makes a fantastic chicken stock. Much better and healthier than carcass stock. Full of flavor.
I see in this picture that I missed a few nails. If you look at the center of the picture and then to the right you'll see one that looks eerily like a thumb boiling in the pot. Yikes!!
While your feet are simmering, (that's probably a first on this forum), start making the char-siu sauce/glaze. Here are some of the ingredients that may have been used:
1/2 Chinese gooseberry, pureed
1/2 cup sherry
2/3 cup hoisin sauce
2/3 cup tamari soy sauce
1/2 cup honey
4 cloves garlic, minced
2 teaspoons black bean paste
1 1/2 teaspoon Chinese five spice powder
1 teaspoon salt
1/4 cup oyster sauce
2 tablespoons Thai red curry paste
Simmer and reduce, add the chicken feet
Once sauce thickens and your feet are glazed, (another first), place on the keg (diffused) with some apple smoke at 250* until glaze is set
Eat whole, chew and enjoy. (Watch our for those stray toenails)
