Black Bean Sauce Chicken Paw Recipe

Prepare and marinate chicken feet

Clean the chicken feet thoroughly: trim nails with kitchen shears, peel any yellow outer skin if present and rinse under cold water. Pat dry. Combine 1 tbsp low-sodium soy sauce, 1 tbsp Shaoxing wine, egg white, 1 tsp cornstarch and 1 tsp salt in a bowl. Add chicken feet and toss to coat. Marinate 20–30 minutes in the refrigerator while preparing other ingredients.

Blanch to remove impurities

Bring 6 cups water to a rolling boil in a large pot. Add sliced ginger, the white parts of 2 scallions, 1 star anise and 1 bay leaf. Add marinated chicken feet and blanch 5 minutes to remove scum. Remove chicken feet and immediately plunge into a bowl of ice water or rinse under cold water to stop cooking. Reserve the flavored blanching liquid (strain if desired) to use as part of braising liquid or discard and use fresh water/stock.

Optional pre-braise simmer

For tender, gelatinous feet, you can simmer the blanched feet in the flavored liquid (or fresh chicken stock) on low for 20 minutes before proceeding to the black bean sauce braise. Drain and set aside.

Prepare aromatics

Rinse 2 tsp fermented black beans to reduce saltiness, then roughly chop. Mince 3 cloves garlic and 1 tsp fresh ginger. Slice optional red chili thinly.

Cook sauce base

Heat 2 tbsp neutral oil in a wok or large skillet over medium heat until shimmering. Add chopped fermented black beans and cook 30–45 seconds, pressing them against the pan to release flavor. Add minced garlic, minced ginger and sliced red chili (if using) and stir-fry 30–45 seconds until aromatic but not burned.

Add sauces and simmer

Add 1 tsp fermented black bean sauce or 1 tsp doubanjiang (optional), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce and 1 tsp brown sugar. Stir for 20 seconds to combine. Add 1 cup chicken stock (or reserved blanching liquid/water) and bring to a gentle simmer.

Braise chicken feet in black bean sauce

Add the blanched (and optionally pre-simmered) chicken feet into the simmering sauce, stir to coat. Reduce heat to low, cover and simmer gently for 45–60 minutes, stirring occasionally so sauce reduces evenly and the feet become tender and gelatinous. If liquid reduces too quickly, add up to 1/2 cup extra stock or water.

Thicken sauce

When the chicken feet are tender and sauce has concentrated, mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes, stirring, until sauce thickens to a glossy coating that clings to the feet.

Finish and garnish

Turn off heat and drizzle 1 tsp sesame oil over the chicken feet. Toss gently to coat. Transfer to a serving plate and scatter thinly sliced green onions and toasted sesame seeds on top. Serve hot or warm as a dim sum-style dish or appetizer.