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.