Dim Sum Chicken Feet

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.

Prep Time 1

Cook Time 1 15

Total Time 2 15

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!