Chicken Feet 豉汁凤爪 Recipe
Braised chicken feet in a savory fermented bean paste sauce.
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Ingredients
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Chicken Feet
Sauce & Braise
Frying & Other
Finish & Garnish
Method
Chicken Feet
- 1
Trim, clean and soak
Trim the nails off each chicken foot with kitchen shears. Rinse feet under running water, then place in a bowl with cold water. Add 1 tablespoon baking soda and rub briefly to help loosen outer skin; let soak 20–30 minutes. After soaking, drain and rinse thoroughly to remove residue.
- 2
Blanch and rub
Bring a pot of water to a rolling boil. Add 1 teaspoon coarse salt. Blanch the chicken feet 3–4 minutes to tighten the skin. Drain and immediately transfer to an ice bath or very cold water to stop cooking. Once cool, rub the feet with your hands to remove any remaining tough outer skin and yellow membrane; rinse and drain.
Frying & Other
- 3
Deep-fry (traditional step to puff skin)
Heat vegetable oil in a wok or deep pot to 160–170°C (320–338°F). Pat chicken feet dry with paper towels. Fry in batches 3–5 minutes until the skin begins to tighten and turn slightly golden (do not darken). Remove and drain on a rack. This step helps the skin puff and create a better texture after braising.
- 4
Soak to remove excess oil
After frying, immediately transfer chicken feet to a bowl of hot water (not boiling) and soak 10 minutes to remove excess oil and soften. Drain well and set aside.
Sauce & Braise
- 5
Prepare fermented black beans
Rinse the fermented black beans quickly under running water to remove excess salt, then roughly chop or lightly smash them with the side of a knife. If using fermented black bean paste, have it measured and ready.
- 6
Sauté aromatics and beans
Heat 1 tablespoon neutral oil in a wide, heavy-bottomed pan or wok over medium heat. Add sliced ginger and minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the chopped fermented black beans (and 1 tablespoon fermented black bean paste if using). Stir and cook 1 minute to release aroma.
- 7
Build the braising liquid
Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons Shaoxing wine, 1.5 tablespoons sugar, 1/2 teaspoon white pepper and the star anise. Stir to combine, then pour in 300 ml chicken stock (or water). Bring the mixture to a gentle simmer.
- 8
Braise the chicken feet
Add the drained chicken feet to the simmering sauce, making sure pieces are partially submerged. Lower heat to maintain a gentle simmer, cover, and braise for 60–75 minutes until tender and gelatinous. Stir gently occasionally so sauce covers all pieces and nothing sticks. If liquid reduces too much, add small amounts of hot water or stock to keep some braising liquid.
- 9
Thicken the sauce
When the feet are tender and sauce has concentrated, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir slurry into the braising liquid and simmer 1–2 minutes until sauce thickens and glazes the feet. Turn off heat and stir in 1 teaspoon sesame oil.
Finish & Garnish
- 10
Plate and garnish
Transfer the braised chicken feet to a serving dish or individual dim sum plates. Spoon additional thickened sauce over the feet. Sprinkle with sliced scallions and optional thinly sliced red chili for color and heat.
- 11
Serving suggestion
Serve hot as a dim sum item alongside steamed buns or rice. These can also be cooled and refrigerated — flavors deepen after resting; reheat by steaming or gentle simmering in the sauce before serving.
