Tobacco Chicken Feet by Chef Clark Barlowe, Heirloom.
Makes 6 servings
- 30 chicken feet (Available from Rowland’s Row at Atherton Market)
- 5 organic tobacco leaves (Available at Heirloom Restaurant)
- 3 gallons water
- 20 cloves garlic
- 1 cup fermented black bean paste (Available at Charlotte Ethnic Markets)
- ½ cup black peanuts
- 2 leeks
- ½ cup canola oil
- Cut toenails off of chicken feet with cleaver; add in large stock pot with garlic, tobacco, and water. Simmer until tender, about 4 hours.
- Strain feet from water and reserve 1 quart of the water.
- Thin fermented black bean paste with this water until sauce consistency, about ¾ Cup of liquid.
- Chop peanuts until coarsely chopped, thinly slice leeks and reserve both for service.
- Pan fry tender chicken feet in pan until crispy, toss with thinned fermented black bean paste and plate in bowl.
- Top with peanuts, and leeks and serve hot.