📝 About This Recipe
A cornerstone of traditional Cantonese Yum Cha, Phoenix Claws are celebrated for their unique, puffy texture and deep umami glaze. This labor-of-love dish involves a meticulous process of frying, ice-bathing, and slow-braising to achieve skin so tender it slides effortlessly off the bone. Infused with fermented black beans, star anise, and a hint of chili, these chicken feet offer a gelatinous, rich experience that is the hallmark of authentic Cantonese dim sum.
🥗 Ingredients
The Chicken Feet
- 1 lb Chicken feet (claws clipped and thoroughly cleaned)
- 1 tablespoon Maltose or Honey (dissolved in 1 cup boiling water for coating)
- 3-4 cups Neutral oil (for deep frying)
The Braising Liquid
- 4 cups Water (enough to submerge the feet)
- 2 whole Star anise
- 3 slices Ginger (thickly sliced)
- 1 piece Bay leaf
The Black Bean Sauce
- 2 tablespoons Fermented black beans (Douchi) (rinsed and lightly mashed)
- 3 cloves Garlic (minced)
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce (for deep mahogany color)
- 1 tablespoon Shaoxing wine
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to make a slurry)
- 1 piece Red Fresno chili (sliced into rounds)
👨🍳 Instructions
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1
Start by prepping the chicken feet: chop off the talons using a heavy knife or kitchen shears. Scrub the feet with salt and rinse thoroughly under cold water.
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2
Blanch the feet in boiling water for 3 minutes to remove impurities. Drain and pat them extremely dry with paper towels; any moisture will cause dangerous splattering during frying.
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3
Brush the feet with the maltose/honey water mixture. Allow them to air dry for at least 30 minutes, or use a fan to speed up the process until the skin feels tacky.
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4
Heat the frying oil to 350°F (175°C) in a deep pot or wok. Carefully add the feet in batches. Cover immediately with a lid as they will pop and splatter.
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5
Fry for 5-7 minutes until the feet are golden brown and blistered. Remove and immediately plunge them into a large bowl of ice water.
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6
Soak the feet in the ice water for at least 2 hours (or overnight in the fridge). This 'shocking' process is what creates the signature puffy, wrinkled skin.
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7
In a clean pot, combine the soaking feet with the braising liquid ingredients (water, star anise, ginger, bay leaf). Simmer over low heat for 45-60 minutes until tender.
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8
While braising, prepare the sauce. Heat a teaspoon of oil in a small pan and sauté the garlic and fermented black beans until fragrant.
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9
Stir in the oyster sauce, soy sauces, Shaoxing wine, sugar, and sesame oil. Add a splash of the braising liquid to thin it out slightly.
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10
Drain the braised chicken feet and toss them into a large mixing bowl. Pour the prepared black bean sauce over them and add the sliced chilies.
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11
Transfer the coated feet to a heat-proof steamer dish. Steam on high heat for another 15 minutes to allow the flavors to penetrate the gelatinous skin.
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12
For the final touch, stir the cornstarch slurry into the juices at the bottom of the steaming dish to create a thick, glossy glaze. Serve piping hot.
💡 Chef's Tips
Ensure the chicken feet are bone-dry before frying to prevent oil burns; a hair dryer on a cool setting works wonders. The long ice-water soak is non-negotiable; it is the secret to getting that 'cloud-like' texture of the skin. If you prefer a spicier kick, add a teaspoon of Doubanjiang (spicy bean paste) to the sauce base. You can make a large batch through the frying and soaking stage and freeze them for future use. Don't over-boil during the initial blanching, or the skin will break before it has a chance to puff.
🍽️ Serving Suggestions
Serve as part of a traditional Dim Sum spread alongside Siu Mai and Har Gow. Pair with a strong Pu-erh or Oolong tea to cut through the richness of the collagen. Serve in small individual bamboo steamers for an authentic presentation. Accompany with a side of blanched gai lan (Chinese broccoli) with oyster sauce. Provide a small bowl for discarded bones to keep the dining experience tidy.