Steamed Chicken Feet Recipe

Prepare chicken feet

Rinse chicken feet thoroughly. Trim off any outer yellow skin if present and clip the nails with kitchen shears. Pat dry.

Blanch

Bring a pot of water to a boil. Add the chicken feet and blanch for 3 minutes to remove impurities. Drain and immediately transfer to an ice bath or rinse under cold water. Drain well.

Deep-fry / tumble (optional for texture)

Heat 1 tbs vegetable oil in a wok or deep pan to about 350°F (175°C). Fry the blanched chicken feet briefly, about 2–3 minutes, until the skin puffs slightly but not brown. Remove and drain on paper towels. (If you prefer not to fry, skip this step; steaming alone will also tenderize.)

Marinate

In a bowl combine 1 tbs Shaoxing wine, 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, 0.5 tsp sesame oil, 0.25 tsp white pepper, 0.25 tsp salt and 1/4 cup chicken broth. Add 3 slices of ginger and 3 crushed garlic cloves. Toss the fried or blanched chicken feet in this mixture to coat evenly. Let sit 10–15 minutes to absorb flavors.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Stir the slurry into the remaining marinade liquid so the sauce is slightly viscous.

Steam

Arrange the marinated chicken feet in a single layer in a heatproof dish suitable for steaming. Pour remaining marinade/sauce over the feet. Steam over high heat (rolling boil) for 45–60 minutes, until the collagen is tender and skin is gelatinous. Check at 45 minutes for tenderness; steam longer if needed.

Finish and garnish

Carefully remove the dish from the steamer. If sauce is thin, briefly simmer the drained steaming liquid in a small pan and add the cornstarch slurry to thicken. Pour the thickened sauce over the chicken feet. Drizzle 1 tbs vegetable oil across the feet for shine if desired. Sprinkle sliced scallions and 0.5 tsp toasted sesame seeds. Serve hot.

Prepare beef

Slice beef thinly across the grain. In a bowl toss the slices with 1 tsp cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine and 0.5 tsp ground black pepper. Let marinate 10 minutes.

Prepare vegetables & sauce

Slice 1/2 medium onion into wedges and 1/4 green bell pepper into strips. In a small bowl combine 1 tsp soy sauce, 0.5 tsp oyster sauce and 2 tbs beef or chicken broth; set aside.

Stir-fry

Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer and sear without crowding for 30–45 seconds, then stir-fry until just cooked (about 1–2 minutes total). Remove beef to a plate and keep warm.

Aromatics and vegetables

Add a little more oil if needed, then add 1 minced garlic clove and stir briefly until fragrant (10 seconds). Add the onion wedges and bell pepper; stir-fry 1–2 minutes until slightly softened but still crisp.

Combine and season

Return the beef to the wok. Pour the prepared sauce and add 0.125 tsp salt and 0.5 tsp freshly ground black pepper. Toss quickly over high heat to coat the beef and vegetables; simmer 30 seconds so the sauce slightly reduces and thickens (cornstarch on the beef will help viscosity).

Finish

Taste and adjust seasoning with extra black pepper to taste. Transfer to a serving plate and serve immediately alongside the steamed chicken feet.