Chicken feet: an iconic dim sum dish
Just like har gow and steamed pork ribs, chicken feet are an iconic dish you’ll find in any Cantonese dim sum restaurant worth its salt.
For some, they may seem unusual—and if the feedback in the Facebook group is anything to go by, quite a few of you feel that way—but they’re a favorite delicacy for many lovers of Chinese cuisine, myself included.
This dish is known in China as Chi Zhi Feng Zhao (豉汁凤爪), which literally means “phoenix claws in fermented black bean sauce” (a slightly poetic term for chicken feet).
What wins people over is their deep umami flavor, complex seasoning, and pleasantly gelatinous texture.
Many people also enjoy sharing them with family or friends at festive gatherings, where they’re considered a lucky delicacy and a symbol of prosperity.
Braised chicken feet
I’m sure some of you will recognize that characteristic color: this is indeed another variation on Chinese braising, or “red braising,” with the famous Hong Shao Rou as its most celebrated example.
Just like red-braised pork, the chicken feet are braised slowly until the sauce fully caramelizes, leaving them incredibly tender and glossy.
Chicken feet in Asian cuisine
In many Asian cuisines, chicken feet are a common and much-loved ingredient.
Made up of small, tender bones, cartilage, tendons, and skin, chicken feet are rich in calcium and collagen, a protein often associated with healthy skin and hair.
Beyond the dish we’re making today, chicken feet are excellent for preparing a rich, flavorful broth, or even a meat jelly often used in the filling for xiao long bao. They’re a truly versatile ingredient that adds body and flavor to all kinds of dishes.
What do chicken feet taste like?
Although they don’t have as much meat as other cuts, they still have that delicate chicken flavor we love. As for the texture, expect something unique! Thanks to their abundance of collagen, they become wonderfully gelatinous once cooked.
Imagine a bite with a rich, silky, almost luxurious mouthfeel—something you won’t find in any other part of the chicken.
It’s like a little hug for your taste buds! And that’s not all: chicken skin is a real flavor sponge, happily soaking up all the seasonings and spices. Expect an explosion of flavor in every bite! If you enjoy pig’s trotters, you’ll recognize the texture.
Where can you buy chicken feet?
You’ll find them frozen in most Asian supermarkets. A butcher can probably supply fresh ones too if you order them in advance. The upside is that, since they aren’t widely eaten around here, they’re very affordable!
The main ingredients for Chinese chicken feet
Light soy sauce: This sauce adds salty, umami depth to the recipe while helping color the chicken feet.
Dark soy sauce: Thicker and sweeter than light soy sauce, dark soy sauce adds depth and a deeper color to the chicken feet.
Oyster sauce: It brings rich flavor and a gentle sweetness that complements the soy sauces.
Shaoxing wine: This Chinese cooking wine adds a refined aroma and subtle sweetness to the dish.
Star anise: This spice brings a lightly sweet, anise-like flavor that adds complexity to the dish.
Bay leaves: They add a subtle, earthy aroma that complements the spices.
Dried red chilies: If you like a bit of heat, these chilies add warmth to the recipe.
Fermented black beans: These beans add extra umami depth and a slight bitterness that pairs beautifully with the sauce’s sweet and salty flavors.
Tips for making Chinese chicken feet with black beans
Enjoy them hot or at room temperature. Store leftovers in the fridge for up to 3 days, or freeze them. Bring them to room temperature before serving, or reheat them by steaming.
Serve with a good bowl of rice or as a starter.
As for frying, whether in the air fryer or in oil, its main purpose is to tenderize the chicken feet and give them their traditional wrinkled appearance. You can skip this pre-cooking step and simply extend the braising time.
Why 500g of chicken feet?
It’s simple: in Asian grocery stores around the world, they’re sold in 500g frozen packs.
Authentic Chinese Chicken Feet with Black Bean Sauce 豉汁凤爪
Print Recipe Pinner la recette Ajouter à ma listeIngredients
- 500 g chicken feet
- neutral oil for the optional air-fryer method
Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons sugar
- 500 ml water
Aromatics
- 5 cloves garlic crushed
- 4 slices ginger
- 1 star anise pod
- 2 bay leaves
- 2 dried red chilies optional
- 1 tablespoon fermented black beans optional
Instructions
- Trim the claws from the chicken feet.500 g chicken feet
- Wash the chicken feet thoroughly. Place them in a saucepan and cover with water.500 ml water
- Bring to a boil, then simmer for 5 minutes. Drain well.
Air-fryer method (optional)
- Lightly coat the drained chicken feet with oil. Place them in an air fryer preheated to 200°C.neutral oil
- Air-fry for about 10 minutes, until the skin blisters slightly. Open the basket to turn and shake the feet several times during cooking.
Deep-frying method (optional)
- Heat the oil to 170°C and fry the chicken feet until deep golden brown. This can take up to 10 minutes.
Soaking
- Transfer the fried chicken feet to a large bowl of cold water. Let them soak in the refrigerator for about 2 hours, then drain well.
Braising
- Add a thin layer of oil to a wok or saucepan. Add the aromatics and fry over low heat until the garlic is lightly golden and fragrant. Do not let it burn.5 cloves garlic, 4 slices ginger, 1 star anise pod, 2 bay leaves, 2 dried red chilies, 1 tablespoon fermented black beans
- Add the chicken feet, then pour in the prepared sauce.2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons Shaoxing wine, 2 tablespoons sugar
- Bring to a boil, then cover with a lid. Simmer over low heat for 30 minutes, until the skin is very tender. If the feet were not fried, extend the cooking time to 40 minutes.
- Finally, increase the heat to high. Cook uncovered until the braising liquid thickens and caramelizes nicely.
Notes
Bring to room temperature before serving, or reheat by steaming. Black beans (douchi) Traditionally, fermented black beans (豆豉) are used in dim sum chicken feet for their delicious umami depth. Feel free to omit them if they are hard to find; the flavor will still be excellent. Frying Whether you use an air fryer or hot oil, frying helps tenderize the meat and gives the chicken feet their traditional wrinkled appearance. You can skip this pre-cooking step and simply extend the braising time.
Nutrition
Main culinary sources used: Chinese Cooking Demystified, China Sichuan Food, Red House Spice, Reddit
