Steamed Chicken Feet In Supremes Sauce Recipe

Prepare chicken feet: trim nails, split at the middle joint (optional) and rinse thoroughly. Rub with kosher salt and white vinegar to remove any surface grit and odor. Rinse again and pat dry.

Parboil: In a pot, bring 1 cup water, 1 tbs Shaoxing wine and smashed ginger to a boil. Add the chicken feet and blanch for 6 minutes. This removes impurities and softens skin. Drain and pat dry on paper towels.

Optional quick marinade

Toss the blanched feet with 1 tbs light soy sauce and let sit 10 minutes to add base seasoning.

Fry to achieve tender, puckered texture: Heat about 1 cup vegetable oil in a wok or deep skillet to 320–340°F (medium-high). Carefully add chicken feet (work in batches if necessary). Fry for 6–8 minutes until the skin begins to puff and wrinkle and color turns light golden — you are not aiming for deep brown. Remove and drain on wire rack or paper towels. This step breaks down collagen and gives the classic dim sum texture.

After frying, transfer feet to a bowl and let cool slightly. Using a knife, make 1–2 shallow slits if not already split; this helps the sauce penetrate during steaming.

In a small saucepan over medium heat, add 1 tsp sesame oil and sauté minced garlic and chopped shallot until fragrant (about 30–45 seconds).

Add mashed fermented red bean curd, 1 tsp sweet bean paste or hoisin, 1 tbsp oyster sauce, 1 tsp dark soy, and 1/2 tsp sugar. Stir to combine and let the mixture bubble gently for 30 seconds to meld flavors.

Pour in 3/4 cup chicken stock and bring to a simmer. Add the soaked lily buds if using. Simmer 1–2 minutes to infuse. Taste and adjust seasoning — the sauce should be savory, slightly sweet, and aromatic.

Bring heat lower and whisk in the cornstarch slurry 1 tbsp to thicken slightly; remove from heat. The finished sauce should be glossy and pourable but not too thick. If too thick, thin with a splash of stock or water.

Arrange the fried chicken feet in a shallow heatproof dim sum plate or small shallow bowl in an even layer. Spoon enough Supremes sauce over the feet to coat them generously (reserve a little sauce for serving if desired). Scatter the soaked lily buds over the feet, and dot with thin chili slices if using.

Prepare a steamer: bring water to a rolling boil. Place the plate of sauced chicken feet inside the steamer basket, cover, and steam over high heat for 20–25 minutes. The steaming further breaks down connective tissue and allows the sauce to permeate — chicken feet should be tender and glossy.

Carefully remove plate from steamer. Spoon any accumulated sauce over the feet, sprinkle with sliced scallion, and serve immediately as a dim sum dish.