Vegan Dim Sum - Steamed Chicken Feet Phoenix Claw
I don't want to say I have a favorite or best dim sum recipe that I veganized, but if I were to choose one, this is hands down it. The texture of fried tofu skins mimics the skin on the chicken claws so so well. The fried tofu drinks up the sweet and savory and spicy flavors of the chicken claw marinade. The recipe is amazing and a definite must try.
Vegan Dim Sum - Steamed Chicken Feet 鳯爪
(Makes 2-3 portions)
- 1 package fried tofu skins (3.5 ounces)
- 4 cups water
- 1/2 inch slice fresh ginger
- 3 pieces star anise
- 3-4 stalks Chinese parsley roots
- 2 1/2 tablespoons sugar
Marinade
- 2 tablespoons vegan oyster sauce
- 1 tablespoon sugar
- 2 tablespoons double fermented soy sauce (or regular soy sauce)
- 1 tablespoon sake or rice wine
- 1/2 green chili pepper, sliced
- 2 teaspoons minced garlic
- 1/4 teaspoon white pepper
- 1 tablespoon black bean garlic sauce -1/2 teaspoon sesame oil
- 1 tablespoon potato starch or cornstarch
- 1-2 tablespoons Chinese fermented black bean
- 3 tablespoons water, more if needed
Directions
- Cut the tofu sheets into strips and put it in a large pot with the water, ginger, star anise, parsley roots and sugar. Bring the mixture to a boil and ond then lower to a simmer. Cook for 1 hour and drain.
- In a mixing bowl, mix together the contents of the marinade.
- Add drained tofu strips to the marinade and let sit for 1-2 hours. Taste and adjust for seasoning.
- Place tofu strips into a shallow dish and steam for 15-20 minutes.
- Serve immediately.