Growing up, I remember going to dim sum with my family on weekends and we would always get an order of the chicken feet. My favorite part was the soft and gelatinous texture of the skin. The texture of the skin is achieved in a three part process. Basically you fry the chicken feet, soak them in water, and then braise them for at least 45 minutes. The longer you braise them, the more tender the skin will be.
🥡 About This Recipe
My favorite part of going to Dim Sum with my non-Asian friends is seeing them try chicken feet for the first time. They are always so put off by the idea but when they finally try it, they cannot help but admit how tasty it is.
Chicken Feet is one of the most classic Dim Sum dishes. There are generally two styles of cooking it. The first one is braised in a red, sweet, and savory sauce, and the second is poached with minimal seasonings and does not really have much color.
My family prefers the sweet and savory one. It is much more flavorful and has the gelatinous texture we love. My mom has gotten upset a few times because we accidentally ordered the plain one.
🧑🍳 How to achieve the gelatinous texture for the skin
You have to cook the chicken feet in three parts to get the texture like the restaurants. First, you will need to blanch the chicken feet in boiling water. This helps moisten the skin so that it will puff up better when deep-fried.
The next step is to deep-fry in hot oil. This puffs up the skin and separates it from the meat and bones. One thing to keep in mind is that deep-frying chicken feet causes a ton of oil splatter. I always cover the pot with a lid about 90% of the way so that oil doesn't splatter everywhere but steam can escape.
The last step is to braise the chicken feet. You will need to do this for at least 45 minutes for it to become the minimum amount of tender. I usually go for 90 minutes if I have time.
🧂 Ingredients
- For blanching the chicken feet, you will need boiling water, honey and vinegar. I am using 1 pound of chicken feet today. The vinegar helps break down the skin.
- For deep-frying, you will need around 1 inch of neutral oil in a high-walled pot. I usually use canola oil. Vegetable oil, corn oil, and peanut oil are good options.
- For braising, you will need garlic, ginger, fermented black beans, star anise, bay leaves, oyster sauce, soy sauce, dark soy sauce, brown sugar, white pepper, and 1 to 3 teaspoons of chili garlic sauce depending on your own taste. The fermented black beans should be softened in hot water for 5 minutes.
🔪 Instructions
STEP 1: In a medium pot, bring 4 cups of water, vinegar, and honey to a boil. Add the chicken feet and simmer for 3 minutes; drain.
STEP 2: Using a pair of kitchen shears, snip off the nails from the chicken feet. Discard the nails and set aside the chicken feet.
📋 Caution
Deep-frying chicken feet can create a lot of oil splatter. If you are not comfortable with deep-frying, it is best to skip this step. Don't worry; your dish will still taste delicious even without it.
STEP 3: In a wok or high-walled pot, heat about 1 inch of oil to 350°F. Carefully add the chicken feet to the oil. Immediately cover with a lid to reduce oil splatter. Deep-fry the chicken feet in batches for about 3 minutes or until golden brown and slightly puffed. Transfer to a large bowl of cold water and soak for 1 hour.
STEP 4: In a small bowl, combine all the sauce ingredients.
STEP 5: Heat oil in a wok over medium heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant. Add the star anise, bay leaves, fermented black beans, and stir-fry for another 30 seconds. Add the sauce mixture and bring to a simmer. Add the chicken feet and cook for two minutes.
STEP 6: Pour enough water to just barely cover the chicken feet (about 2 ½ cups). Bring to a boil, then reduce to medium heat. Cover and simmer for 45 minutes.
STEP 7: Remove chicken feet from the wok. Increase the heat to high and boil the sauce for 10 minutes until it is reduced to about 1 cup. Return the chicken feet and toss to coat each piece evenly. Serve immediately.
📋 Recipe
Dim Sum Chicken Feet
Ingredients
For Blanching
- 1 pound chicken feet
- 3 tablespoons vinegar
- 1 tablespoon honey
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1-3 teaspoons chili garlic sauce (depending on spice preference)
- 2 tablespoons brown sugar
- ¼ teaspoon ground white pepper
- ½ teaspoon dark soy sauce
For Braising
- 1 tablespoon neutral oil
- 4 cloves garlic (minced)
- 4 slices ginger
- 1 tablespoon fermented black beans (soaked in hot water for 5 minutes; drained)
- 2 pieces star anise
- 2 bay leaves
Instructions
Blanching
- In a medium pot, bring 4 cups of water, vinegar, and honey to a boil. Add the chicken feet and simmer for 3 minutes; drain.
- Using a pair of kitchen shears, snip off the nails from the chicken feet. Discard the nails and set aside the chicken feet.
Frying
- Warning: Deep-frying chicken feet can create a lot of oil splatter. If you are not comfortable with deep-frying, it is best to skip this step. Don't worry, your dish will still taste delicious even without it.
- In a wok or high-walled pot, heat about 1 inch of oil to 350°F. Carefully add the chicken feet to the oil. Immediately cover with a lid to reduce oil splatter. Deep-fry the chicken feet in batches for about 3 minutes or until golden brown and slightly puffed. Transfer to a large bowl of cold water and soak for 1 hour.
Braising
- In a small bowl, combine all the sauce ingredients.
- Heat oil in a wok over medium heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant. Add the star anise, bay leaves, fermented black beans, and stir-fry for another 30 seconds. Add the sauce mixture and bring to a simmer. Add the chicken feet and cook for two minutes.
- Pour enough water to just barely cover the chicken feet (about 2 ½ cups). Bring to a boil, then reduce to medium heat. Cover and simmer for 45 minutes.
- Remove chicken feet from the wok. Increase the heat to high and boil the sauce for 10 minutes until it is reduced to about 1 cup. Return the chicken feet and toss to coat each piece evenly. Serve immediately.
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