Black Bean Chicken Feet Recipe
Make Black Bean Chicken Feet Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken feet
Sauce & aromatics
Thickening & garnish
Method
Chicken feet
- 1
Trim and clean
Rinse the chicken feet. Using kitchen shears or a knife, trim off the nails from each toe and discard. Pat dry with paper towels.
- 2
Soak and scrub
In a large bowl, combine 1 tbs baking soda and 2 tbs white vinegar with about 500 ml cold water. Rub the chicken feet thoroughly with this solution for 2–3 minutes to remove oils and any loose skin. Rinse well under cold running water until water runs clear.
- 3
Blanch
Bring 2000 ml water to a rolling boil in a large pot with 1 tbs salt. Add the chicken feet and blanch 5–8 minutes until the exterior firms and any remaining bits of yellow skin loosen. Drain and immediately transfer feet to an ice bath or cold water to stop cooking. Using your fingers, peel off any loose outer skin where present. Drain and pat dry.
- 4
Deep-fry to puff (traditional step — reduces gelatinous texture and allows sauce absorption)
Heat 500 ml oil in a deep pot or deep-fryer to 170–180°C (340–356°F). Fry the blanched, dried chicken feet in batches 2–4 minutes each until the skin blisters and the feet puff slightly and turn pale golden (they may darken a bit more during braising). Remove and drain on a rack or paper towel. Let cool briefly.
Sauce & aromatics
- 5
Prepare aromatics
Crush the garlic cloves with the side of a knife and slice the ginger. Rinse the fermented black beans under cold water briefly to remove excess salt, then roughly chop them with the flat of a knife.
- 6
Sauté aromatics and black beans
In a wide, heavy-bottomed pot or deep skillet (big enough to hold the chicken feet in a single layer), heat 1 tbs of the frying oil over medium heat. Add the chopped fermented black beans and stir-fry 30–60 seconds until fragrant. Add the smashed garlic, sliced ginger, and dried chilies; stir 1–2 minutes until fragrant but not burnt.
- 7
Build the braising liquid
Add 3 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs oyster sauce, 2 tbs Shaoxing wine, and 3 tbs sugar to the pot. Stir to dissolve the sugar and coat the aromatics. Add the star anise and cinnamon stick, then pour in 500 ml chicken stock and 200 ml water. Bring to a gentle boil, taste quickly and adjust so the liquid is savory-sweet and slightly salty (the black beans and sauces are salty; adjust with a little extra water or 1 tsp sugar if needed).
- 8
Braise the chicken feet
Return the fried chicken feet to the pot, submerging them in the braising liquid as much as possible. Reduce heat to a low simmer, cover, and braise gently for 60–90 minutes, stirring and turning the feet every 15–20 minutes so they braise evenly. Cook until the chicken feet are very tender and gelatinous — they should give easily when you press them between chopsticks or a fork. If liquid reduces too quickly, add up to 100 ml additional water or stock during braising.
Thickening & garnish
- 9
Thicken the sauce
When the chicken feet are tender and most of the flavor has developed, mix 2 tbs cornstarch with 3 tbs cold water to make a smooth slurry. Stir the pot to create a gentle simmer, then slowly pour in the slurry while stirring the braising liquid. Continue to simmer 1–3 minutes until the sauce thickens to a glossy coating consistency that clings to the feet. If sauce becomes too thick, add a splash of warm water or stock to loosen slightly.
- 10
Finish and serve
Turn off heat and stir in 1 tsp sesame oil. Transfer the black bean chicken feet to a serving dish, spooning the glossy sauce over them. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds if using. Serve hot or warm as a dim sum small eats portion.
