Cantonese Dim Sum Chicken Feet Recipe
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Published 2022-09-14
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You may wonder what kind of crazy cook can come up with such a complicated recipe for chicken feet. But, after trying this dish, you will admit that Cantonese people have the best way to cook chicken feet. Steamed chicken feet in black bean sauce (豉汁蒸凤爪) is one of the most popular dim sum items. If you have never had it before, get out of your comfort zone and give it a try. You will fall in love with the tender, succulent texture and the rich flavor.
INGREDIENTS
To Blanch & soak the Chicken Feet
1 lb of chicken feet
1.5 liters (6 cups) of water
60 g (3 tbsp) of maltose (Amazon Link - geni.us/maltose)
Lemon juice from 1/2 of a lemon
Lemon peel from one lemon
3 scallions, tore into stalks
1.5 inches of ginger, sliced thinly
2 star anise (Amazon Link - geni.us/star-anise)
1/4 cup of Chinese cooking wine (Amazon Link - geni.us/Shao-xing-ooking-wine)
1 stick of cinnamon (Amazon Link - geni.us/cinamon-sticks-8oz)
2 bay leaves (Amazon Link - geni.us/bay-leaves)
1.5 tbsp of red yeast powder, optional
The Seasoning
1.5 tbsp of oil
1 tbsp of minced garlic
1 tsp of ginger
2 tsp of fermented black bean, roughly diced (Amazon Link - geni.us/fermented-black-beans)
1.5 tbsp of soy sauce (Amazon Link - geni.us/light-soy-sauce)
1 tbsp of oyster sauce (Amazon Link - geni.us/premium-oyster-sauce)
2 tsp of hoisin sauce (Amazon Link - geni.us/Hoisin-sauce)
1.5 tsp of Chuhou paste (Amazon Link - geni.us/zhu-hou-paste)
Others：
1 cup of peanut, pre-soaked for 1 hour, optional
Diced scallions as garnish
Red chilies as garnish
INSTRUCTIONS
Add the chicken feet, 1.5 liters of water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice, and maltose to a big pot, then bring it to a boil. The citrus aroma from the lemon peel helps to remove the unpleasant smell. The maltose will enhance the mallard reaction and give the chicken feet that desired golden brown color. If you don't have it, feel free to use sugar.
Remove the chicken feet from the water onto a rack until they cool to lukewarm. Reserve the blanching liquid on the side
Cut off the chicken nails by using a pair of kitchen scissors. Then dab the excess moisture with paper towels.
The next step is to fry the chicken feet until golden brown, which you can do by air frying in an air dryer (360 F for 18-25 minutes), deep frying in oil (360F for 12-15 minutes), or you can roast the chicken feet in the oven(400F for 30-40 minutes and flip the chicken feet every 10-15 minutes). If you choose the deep frying method, it is best to dry the chicken feet furthermore by leaving them in the fridge uncovered overnight to avoid oil splattering.
Soak the chicken feet in the reserved blanching liquid for 1.5 hours. Optionally, add 1.5 tbsp of red yeast rice powder to enhance the vibrant red color. You can skip it or use food coloring as it doesn't affect the taste.
While waiting, you can prepare the sauce. Stir the fermented black beans, minced garlic, and minced ginger with a drizzle of oil over medium-low heat until the aromatics are golden. Turn off the heat, then add soy sauce, oyster sauce, hoisin sauce, and Chuhou paste. Mix thoroughly.
Chop the chicken feet into smaller pieces, then mix them with the sauce.
Put the pre-soaked peanuts on the plate and place the chicken feet on the top. If you skip the peanuts, use 1/2 tbsp of less soy sauce to adjust the saltness.
Steam the chicken feet over medium heat for 1.5 hours. Please make sure the pot is filled with enough water to avoid evaporating to dry.
Garnish the chicken feet with some diced scallions and red chilie
All Comments (21)
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Wow. My local farmer in Kentucky just started offering chicken feet today. I've been really into stir frying lately, and now it's like a sign that I need to advance my Chinese cooking skills to something even more super authentic Chinese cuisine. Thank you for your recipe! It looks easy, the sauce looks really delicious, and I am going to look into getting some chicken feet this weekend.
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For those who think this is too weird, don't knock it until you try it. If you think the skin is the best part of the chicken, you'll love this. It's great.
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When my daughter was in second grade her class had a field trip with lunch at a dimsum restaurant and she decided to order some chicken feet and share them with a friend just to freak out the rest of the class 😂 I think they had some duck feet too.
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I had chicken feet at a restaurant in Chinatown Las Vegas, DELICIOUS! NEXT time just ordering chicken feet and rice and hot tea, only because I get full so fast and they're so good!🤤😘
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I had these at a Chinese restaurant in the 1980's and they were great. I then told my mother (white, poor, grew up on a farm) and she said they would eat chicken feet when they slaughtered the chickens and her older sister was great at cooking them. That would have been in the 1940's and 1950's and likely her sister learned the recipe from her mother so it goes back a long way. But I don't hear about it in modern Western recipes. It's kind of cool to discover some food history. I did notice the other day that my local grocery has started selling chicken feet though. We have a large Filipino and Korean population so it was probably more for them. But who knows? I wonder if I can find an old Western recipe for them or get more info from my mother or aunt.
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Mandy, you have your own style. Just your pleasantries and presentation are enough to make one try chicken feet. And I love dim sum.
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At this point I just automatically save your recipes before I even watch the video. You’re the best!!!!
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I don't think I'd be able to eat this but if you made some for me I'd at least try it! :D
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This is one of my favorite dishes when we go to St. Louis to have Dim Sum on a Sunday morning. Thank you Mandy for sharing this recipe!
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Oh my gosh ! This is I am waiting for so long. Finally ! Thanks Mandy.
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I love all of your recipes and your personality!
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Well thought out and excellently done video. Loved the comparison of the results from the various preparation methods. I too find it too much trouble to make at home so I always count on Dim Sum restaurants to satisfy my cravings.
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Love it! Thank you for sharing❤
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Thanks, Mandy for shining a light on your Authentic Version of Black Bean Sauce Chicken Feet with many Helpful Tips. In the olden days, I loved Chicken Feet Soup from the restaurant and recalled telling my mother eat up all the chicken feet because I only wanted the broth. LOL! BTW, your hair is gorgeous! 💜
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One of my favorites!!! Thank you.
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This is what I’m waiting for🤗♥️ Thank you fpr your recipes😍
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The color is amazing. Putting the red rice powder on my shopping list😁. Thank you Mandy. Have a beautiful day😍💞🐲
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Very interesting. Thank you for the help exploring new recipe's. I'll try this over the weekend.
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This is one of my very favorite dim sum dishes, but I never really thought about trying to make it because I assumed it would be too much work, but I think I will have to try it at home. The only problem is that it might make me eat too many! They're so rich, and even better with some fresh rice.
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I love it! My father used to make it! Thank you very uch!
