Discover the secrets to making the most delicious Chinese Chicken Feet that’s even better than Dim Sum restaurants! Have you tried chicken feet? It’s a must-eat in dim sum. In Chinese, we call it Fèng zhuǎ, and the direct translation is phoenix claws. I absolutely love them!
Chinese Chicken Feet Recipe
Serve 4 to 6
Prep time: 10 minutes
Rest time: 30 minutes to 2 hours
Cook time: 1 hour
For the chicken feet:
2 pounds chicken feet, rinsed, nails off
2 tablespoons maltose
2 tablespoons white rice vinegar
4 cups oil, for frying
For the braising liquid:
1 tablespoon oil
3 slices ginger
2 stalks scallions, white part, cut into 1/2-inch pieces
2 tablespoons sugar
1 tablespoon fermented black soybeans
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
4 cups water
2 bay leaves
Chinese Chicken Feet Instructions
To boil to chicken feet:
- In a pot of water over high heat, add the maltose and stir until dissolved. (This will add a beautiful color to the chicken feet. You could replace it with honey.)
- Followed by the rice vinegar and stir lightly. (This helps to remove the gamey taste and adds more color to the chicken feet.)
- Transfer the chicken feet to the pot and bring it to a boil. Discard the water and drain. Air dry or pat dry the chicken feet.
To fry the chicken feet:
- In a pot over high heat, pour the oil inside, and heat it to 350°F or 177°C. Carefully lower the chicken feet in batches. Immediately cover the pot with a lid to prevent spattering. Deep fry until golden brown for about 3 minutes. Remove the chicken feet, and do the same with the rest.
To soak the chicken feet:
- Soak the chicken feet in ice water for at least 30 minutes to 2 hours until the skin puffs up.
- Discard the water and drain.
To braised the chicken feet:
- In a pot over medium heat, add the oil, ginger, and scallions. Stir-fry until aromatic for 30 seconds. Add the sugar and stir-fry until melted.
- Add the fermented black soybean, and stir fry until fragrant for 30 seconds. Followed by the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine. Return the chicken feet and stir-fry for 2 minutes.
- Pour the water to cover the chicken feet, add the bay leaves, and cover the pot with a lid. Bring it to a simmer. Turn to low heat and simmer for 45 minutes.
- Uncover the pot, and turn to high heat to reduce the sauce for 5 minutes. (They are ready to be served! Dim sum restaurants usually cook them ahead of time and steam them again before serving. This is how to do it.)
To reheat (steam):
- To steam, place a few chicken feet in a small bowl.
- In a large steamer, over high heat, bring water to a boil. Place the chicken feet in the steamer, and steam for about 6 minutes. (Yep! This is also how dim sum restaurants heat up their chicken feet.)
