When you go to Dim Sum, Chicken feet are something you must try. Some people love them, and some people just don’t get it. So what do you think about chicken feet? Comment below and let me know. And now, let’s make some delicious chicken feet!
Serve 4 to 6
Prep time: 10 minutes
Rest time: 3 hours
Cook time: 1 hour and 20 minutes
2 pounds chicken feet, rinsed, nails off
2 tablespoons maltose
2 tablespoons white rice vinegar
8 cups canola oil, for frying
1 tablespoon extra light olive oil
3 slices ginger
2 stalk scallions, white part, cut into 1/2-inch pieces
3 cloves garlic, smashed
2 tablespoons sugar
1 tablespoon fermented black soybean (douchi)
1 tablespoon Pixian (Pixian doubanjiang)
4 cups water
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing wine
2 bay leaves
Chicken Feet Instructions:
- In a pot of water over high heat, add the maltose, and let it dissolve. (This will help to add a nice color to the chicken feet. You could also replace it with honey.) Also and the rice vinegar (This will help to remove the gamey taste, and add more color while deep frying.) Transfer in the chicken feet, cover the lid and bring it to a boil. Discard the water and drain. Air-dry or pat dry the chicken feet.
- In a pot over high heat, pour in the canola oil, and heat it to 350°F (177°C). Fry the chicken feet in batches. Carefully lower the chicken feet, deep fry until golden brown, 3 minutes. (The oil will splatter, so it’s a good idea to cover the lid immediately.)
- Remove the chicken feet, and soak in ice water for 1 hour until the skin puffs up. Discard the water and drain.
- In a pot over medium heat, add the extra light olive oil, ginger, scallions, and garlic. Stir-fry until aromatic, 30 seconds. Add the sugar and stir-fry for 3 minutes. Add the fermented black soybean and Pixian chili bean paste, and stir-fry for another 30 seconds. Pour in the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cook for another 30 seconds. Return the chicken feet and stir-fry for 2 minutes. Pour in the water to cover all the chicken feet, and mix well. Place in the bay leaves, and cover the lid. Bring it to a boil. Turn to low heat and simmer for 45 minutes.
- Uncover the lid, and turn to high heat to reduce the sauce for 5 minutes. Turn off the heat, and soak the chicken feet in the sauce for 2 hours for deeper flavors.
- Place a few chicken feet in a small bowl. Then transfer to a bamboo steamer.
- In a large steamer over high heat, bring water to a boil. Place the bamboo steamer in the large steamer. Steam for 10 minutes.
10 thoughts on “The Yummiest Chicken Feet Dim Sum Recipe”
Nice & yummy chicken feet thanks madame for your demo in cooking, my children loves it… In our dialect it is called ADIDAS in the phillipines…
Thanks so much for your lovely comment Dennis! Cheers to Adidas! 🙂
Thanks for sharing this info, it really helps a lot. I used to cook chicken feet but not like this one. Next time i will do it the same way you did. More recipies…
Glad that you enjoy this chicken feet recipe! Best wishes， Carlos！ ：）
Ohh my God….
So yummy…deliciuso really..
Thank you madam cici…
Hi GoChefGo,
Thank you for your lovely comment! Best wishes! 🙂
Hello CiCi Li. Thank so much for sharing recipe. Can you please reveal what the purpose of steaming is?
Hi Sophie,
Thanks for the question! By steaming the chicken feet, they become puffier. This is how most dim sum restaurants do it. You could also eat them immediately after braising if you aren’t looking for that super puffy texture. Happy cooking!
What is maltose please?
Hi Judy,
Thanks for the question! Maltose is a type of syrup. It’s sold in any Chinese supermarket. You could also replace it with honey or other types of syrup. Happy cooking!