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Chinese Chicken Feet Recipe
Chinese Chicken Feet (Dim Sum Style)
Chinese Chicken Feet have always been one of my favorite dishes to order at dim sum. While everyone else is reaching for siu mai or har gow, I’m usually making sure we order at least two plates of chicken feet—one is never enough! I can easily finish two servings all by myself.
Growing up, my mom always told me chicken feet were full of collagen and one of the best beauty secrets. Whether that’s why I love them or not, I never needed much convincing. Their tender, melt-in-your-mouth texture and rich savory sauce have always made them one of my favorite comfort foods.
In Cantonese, chicken feet are called Fung Jau (鳳爪), which translates to Phoenix Claws. They may look intimidating if you’ve never tried them before, but they’re one of the most beloved dishes you’ll find on a dim sum menu.
The secret to restaurant-style chicken feet is the technique. By boiling, deep-frying, soaking, and slowly braising them, the skin develops its signature wrinkled texture that soaks up every bit of the rich Cantonese sauce. I’ll show you exactly how to do it at home.
What Are Chinese Chicken Feet?
Chinese Chicken Feet are a classic Cantonese dim sum dish made by boiling, deep-frying, soaking, and braising chicken feet until they’re incredibly tender.
Each step serves a purpose. Frying and soaking create the signature puffed, wrinkled skin, while the slow braise allows the chicken feet to absorb a rich, savory sauce made with soy sauce, oyster sauce, Shaoxing wine, and fermented black beans.
Although they’re a staple at dim sum restaurants, chicken feet are also a popular home-cooked dish throughout southern China and Hong Kong, especially for family gatherings and special occasions.
What Do Chinese Chicken Feet Taste Like?
Chicken feet have very little meat. Instead, they’re prized for their silky skin, collagen-rich texture, and the flavorful sauce they absorb during braising.
The skin becomes soft and slightly sticky, while the tendons turn tender enough to pull away easily from the bones.
The sauce is savory with a touch of sweetness and deep umami from fermented black soybeans, soy sauce, oyster sauce, and Shaoxing wine.
Why Are They Called Phoenix Claws?
Rather than using the everyday word for chicken, the dish is traditionally given a more elegant name that’s commonly used on dim sum menus.
Today, “Phoenix Claws” and “Chicken Feet” both refer to the same classic Cantonese dish.
Why Do You Boil Chicken Feet Before Frying?
The first boil does much more than simply cook the chicken feet.
Adding maltose to the boiling water helps create the deep golden color that’s characteristic of dim sum chicken feet. As the chicken feet fry, that light coating caramelizes and produces a richer color than boiling alone.
A splash of white rice vinegar helps reduce any gamey aroma while encouraging the skin to develop a lighter, cleaner appearance before frying.
Boiling also removes surface impurities and slightly tightens the skin, helping the chicken feet fry more evenly.
After boiling, it’s important to dry the chicken feet thoroughly. Any excess moisture can cause the hot oil to splatter during frying.
Why Do You Fry Chicken Feet?
Deep-frying is one of the most important steps in making authentic dim sum chicken feet.
As the chicken feet fry, moisture escapes through the skin, creating tiny air pockets beneath the surface. This prepares the skin for the next step, giving it the ability to absorb more of the braising liquid.
The frying step also develops the rich golden color and slightly firms the skin so it holds up during the long braise.
Without frying, the chicken feet will still become tender, but they won’t develop the signature wrinkled texture found at dim sum restaurants.
Why Do You Soak Chicken Feet in Ice Water?
Immediately after frying, the chicken feet are soaked in ice water for at least 30 minutes.
The sudden temperature change causes the skin to expand and wrinkle, creating the signature puffed appearance that dim sum chicken feet are known for.
More importantly, those tiny wrinkles absorb the braising liquid much more effectively, giving every bite more flavor.
If you soak the chicken feet longer, the wrinkles become even more pronounced.
Why Are Chicken Feet Braised?
After frying and soaking, the chicken feet are gently braised in a flavorful sauce.
A slow braise allows the collagen-rich skin and tendons to soften while absorbing the flavors of soy sauce, oyster sauce, Shaoxing wine, fermented black beans, ginger, and scallions.
Why Do Restaurants Steam Chicken Feet Before Serving?
Many dim sum restaurants braise large batches of chicken feet ahead of time.
Just before serving, they place a portion into a small dish and steam it for a few minutes.
Steaming reheats the chicken feet gently without drying them out and allows the sauce to coat them evenly. It’s also why restaurant chicken feet arrive piping hot and incredibly tender.
The same method works well at home if you’re preparing them in advance.
Let’s Talk Ingredients
Chicken feet: Ask your butcher to trim the nails, or trim them yourself with kitchen shears before cooking.
Maltose: Helps create the deep golden color that’s characteristic of dim sum chicken feet. Honey can be substituted if needed.
Rice vinegar: Helps reduce any gamey aroma while encouraging better color during the initial boil.
Fermented black soybeans: One of the signature ingredients in Cantonese chicken feet, adding deep umami and complexity.
Soy sauce and dark soy sauce: Soy sauce seasons the dish, while dark soy sauce adds rich color.
Oyster sauce: Adds body and savory depth to the braising liquid.
Shaoxing wine: Brings aroma and balances the richness of the sauce.
Ginger and scallions: Remove any lingering odor while adding freshness to the braising liquid.
Step-by-Step: Let’s Cook
Serves: 4–6
Prep Time: 10 minutes
Rest Time: 30 minutes to 2 hours
Cook Time: 1 hour
Step 1: Boil the Chicken Feet
Bring a large pot of water to a boil over high heat. Stir in the maltose until dissolved, then add the white rice vinegar.
Carefully add the chicken feet and boil for about 5 minutes. Drain well and let them air dry, or pat them completely dry with paper towels.
Tip: The chicken feet must be completely dry before frying. Any moisture can cause the hot oil to splatter.
Step 2: Fry the Chicken Feet
Heat the oil to 350°F (177°C) in a deep pot.
Working in batches, carefully lower the chicken feet into the hot oil. As soon as they’re in the oil, cover the pot with a lid or splatter guard to protect yourself from popping oil.
Deep-fry for about 3 minutes, or until the chicken feet are deep golden brown. Remove and repeat with the remaining batches.
Tip: Immediately cover the pot after adding the chicken feet. This helps contain the vigorous oil splatter that happens during the first minute of frying.
Step 3: Soak in Ice Water
Transfer the fried chicken feet directly into a bowl of ice water.
Let them soak for at least 30 minutes, or up to 2 hours, until the skin becomes puffed and wrinkled. Drain well before braising.
Tip: The longer the soak, the more pronounced the signature wrinkled texture becomes.
Step 4: Make the Braising Sauce
Heat the oil in a large pot over medium heat.
Add the ginger and scallions and stir-fry for about 30 seconds until fragrant.
Sprinkle in the sugar and cook until it melts. Add the fermented black beans and stir-fry for another 30 seconds.
Stir in the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine.
Return the chicken feet to the pot and stir to coat them evenly with the sauce.
Tip: Stir-frying the aromatics and seasonings before adding the water helps build a deeper, richer flavor.
Step 5: Braise the Chicken Feet
Pour in enough water to cover the chicken feet, then add the bay leaves.
Cover the pot and bring everything to a gentle simmer. Reduce the heat to low and cook for about 45 minutes, or until the chicken feet are tender.
Remove the lid and increase the heat to high. Simmer for about 5 minutes to reduce the sauce until it’s rich and glossy.
Tip: The chicken feet are ready to serve once they’re tender. For the extra-soft, puffed texture you’d find at dim sum restaurants, continue with the steaming step.
Step 6: Steam Before Serving
Transfer a serving portion of the braised chicken feet to a heatproof bowl.
Bring a steamer to a boil over high heat, then steam for about 6 minutes, or until heated through.
Serve immediately.
Tip: Steaming before serving is how many dim sum restaurants reheat chicken feet. It keeps them moist, tender, and piping hot without drying out the sauce.
Chinese Chicken Feet Recipe
Chinese Chicken Feet are a classic Cantonese dim sum favorite with tender, collagen-rich skin and a rich, savory braising sauce. This step-by-step recipe shows you how to make them at home.
Ingredients
For the chicken feet
- 2 pounds chicken feet, rinsed, nails removed
- 2 tablespoons maltose
- 2 tablespoons white rice vinegar
- 4 cups cooking oil, for frying
For the braising liquid
- 1 tablespoon cooking oil
- 3 slices ginger
- 2 stalks scallions, white parts only, cut into ½-inch pieces
- 2 tablespoons sugar
- 1 tablespoon fermented black beans, douchi, rinsed
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 4 cups water
- 2 bay leaves
Instructions
- To boil the chicken feet: Bring a large pot of water to a boil over high heat. Stir in the maltose until dissolved, then add the white rice vinegar. Add the chicken feet and boil for 5 minutes. Drain well and let them air dry or pat them completely dry with paper towels before frying.
- To fry the chicken feet: Heat the cooking oil to 350°F (177°C) in a deep pot. Working in batches, carefully lower the chicken feet into the hot oil. Immediately cover the pot with a lid or splatter guard to contain oil splatter. Fry for about 3 minutes, or until deep golden brown. Remove and repeat with the remaining chicken feet.
- To soak the chicken feet: Transfer the fried chicken feet to a large bowl of ice water. Soak for at least 30 minutes, or up to 2 hours, until the skin becomes puffed and wrinkled. Drain well.
- To make the braising liquid: Heat the cooking oil in a large pot over medium heat. Add the ginger and scallions and stir-fry for 30 seconds until fragrant. Add the sugar and cook until melted. Stir in the fermented black beans and cook for another 30 seconds. Add the soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine, then stir until well combined.
- To braise the chicken feet: Add the chicken feet to the braising liquid and toss to coat. Pour in the water until the chicken feet are covered, then add the bay leaves. Cover and bring to a simmer. Reduce the heat to low and braise for 45 minutes, or until tender. Remove the lid and cook over high heat for about 5 minutes to reduce the sauce until rich and glossy.
- To steam and serve: The chicken feet are ready to serve after braising. For the extra-soft, puffed texture served at dim sum restaurants, transfer a portion to a heatproof bowl and steam over boiling water for about 6 minutes before serving.
Video
Notes
- Trim the nails: If your chicken feet still have nails attached, trim them with kitchen shears before cooking.
- Dry thoroughly: Make sure the chicken feet are completely dry before frying to minimize oil splatter.
- Cover immediately: As soon as the chicken feet go into the hot oil, cover the pot with a lid or splatter guard to contain vigorous splattering.
- Don't skip the ice bath: Soaking after frying creates the signature wrinkled texture that absorbs the braising sauce.
- Steam for dim sum texture: The chicken feet are delicious after braising, but a quick steam before serving makes them even softer and more like those served at dim sum restaurants.
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This is so awesome! This is one of my family’s dim-sum favorite. Thank you for sharing the recipe. You are so marvelous, by the way.
Hi ChowBoss, it’s also one of my favorite dim sum dishes. Thank you for your kind words and happy cooking! 😀
My favorite dimsum thanks for sharing the cooking procedure, ive been looking this for a long time.
Hi Eden, I’m so glad to hear that and thank you! I hope you get to enjoy making (and eating!) it at home. Let me know how it turns out! ✨
Hi Cici LI, I am Vietnamese live in Florida loved Chinese cooking, my favorites always Chicken feet, and would like to say Thanks for recipe sharing, the cooking procedure, Thank Cici LI
Hi Tong, thank you for your kind message. I’m delighted to hear that you enjoy Chinese cooking, and chicken feet are indeed a flavorful classic! Sending warm greetings to Florida!
Love chicken feet! Thank you for sharing your easy to follow recipes.
You are most welcome, Fe! I hope you’ll enjoy it!
Thank you very much for sharing your dimsum chicken feet recipe… One of my childhood dimsum fav…
Just like to ask. How long do you boil the chicken feet in the water with maltose & rice vinegar ? Thanks in advance…
Hi Johnson, thank you for stopping by! For this step, add the chicken feet to cold water with the maltose and rice vinegar, then bring it to a rolling boil over high heat. You only need to boil them long enough for the water to come to a full boil and for any impurities to rise to the surface—usually about 5–8 minutes. I hope you’ll enjoy making it!