豉汁凤爪 Steamed Fried Chicken Feet W.black Bean Sauce Recipe

Prepare and parboil

Trim the chicken feet by removing any loose skin and clipping off the tips of the nails with kitchen shears. Rinse under cold water. Bring a pot of water to a rolling boil large enough to hold the feet. Add the feet and blanch 3 minutes to remove impurities. Drain and rinse under cold water.

Marinate

In a bowl combine blanched chicken feet with light soy sauce (1 tbs), Shaoxing wine (1 tsp), salt (1 tsp), white pepper (1/4 tsp), and baking soda (1/2 tsp, optional). Massage well to coat. Marinate for at least 30 minutes — up to 2 hours in the refrigerator for better flavor and tenderizing.

Dust and deep-fry

Heat vegetable oil in a wok or deep pot to 170–180°C (340–355°F). Pat chicken feet dry with paper towels. Lightly dust each foot with flour or cornstarch (about 1/2 cup total) to create a thin coating. Fry in batches so pieces have space; fry for 4–6 minutes until the skin puffs slightly and turns golden. Remove with a slotted spoon and drain on a wire rack or paper towels. The frying step helps the skin to puff and absorb sauce; do not overcook — feet will finish cooking during steaming.

Cool slightly

Let fried chicken feet cool 5–10 minutes to avoid shock when steamed and to allow juices to redistribute.

Prepare black beans and aromatics

Rinse 2 tsp fermented black beans to remove excess salt and coarsely chop. In a small skillet or saucepan over medium heat add 1 tsp neutral oil (from the frying oil or a tablespoon if needed). Add chopped black beans and fry briefly 30–45 seconds until fragrant. Add minced garlic (2 cloves), julienned ginger (1 tbs) and the white parts of the scallions (reserve greens for garnish). Stir-fry 30–45 seconds until aromatic.

Make the sauce

Add light soy sauce (1 tbs), dark soy sauce (1/2 tsp), oyster sauce (1 tsp), sugar (1/2 tsp) and chicken stock or water (1/2 cup) to the pan. Bring to a simmer and let flavors meld for 1–2 minutes. Stir in sesame oil (1/2 tsp) and a splash of rice wine vinegar (1/2 tsp) if using. Adjust seasoning to taste.

Thicken sauce

Stir the cornstarch slurry (1 tsp cornstarch mixed with equal water) and add a little at a time while simmering until the sauce is glossy and coats the back of a spoon. Remove from heat.

Combine feet and sauce for steaming

Place the fried chicken feet in a shallow heatproof dish in a single layer or slightly overlapped. Pour the prepared black bean sauce evenly over the chicken feet, making sure aromatics are distributed. Scatter the reserved scallion greens on top.

Steam

Prepare a steamer over boiling water. Once steaming, place the dish into the steamer, cover and steam for 20–25 minutes on medium-high heat until the feet are tender and the flavors are fully absorbed. For very tender results, steam up to 30 minutes.

Final check and serve

Carefully remove the dish from the steamer. Taste and adjust with a small pinch of sugar, a few drops of soy, or a touch more rice vinegar if desired. Sprinkle toasted sesame seeds if using. Serve hot as a dim sum item or appetizer.