📝 About This Recipe
Known affectionately as 'Phoenix Claws' in Cantonese tea houses, this iconic dim sum staple is a masterclass in texture and deep umami flavor. The secret lies in a multi-stage process of frying, braising, and steaming, which transforms the collagen-rich feet into a tender, 'fall-off-the-bone' delicacy. Coated in a glossy, fermented black bean glaze with hints of ginger and star anise, it’s a soul-warming dish that defines the heart of a traditional Hong Kong brunch.
🥗 Ingredients
The Chicken Feet
- 1 lb Chicken feet (claws clipped and thoroughly cleaned)
- 1 tablespoon Maltose or Honey (dissolved in 1/2 cup hot water for the skin coating)
- 3 cups Vegetable oil (for deep frying)
The Braising Liquid
- 2 whole Star anise
- 3 slices Ginger (thickly cut)
- 2 pieces Bay leaves
- 4 cups Water (or enough to submerge the feet)
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 tablespoon Shaoxing rice wine
- 1 teaspoon Sugar
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch (mixed with 2 tablespoons water for a slurry)
Garnish
- 1 piece Red chili (sliced diagonally)
- 1 stalk Scallions (finely chopped)
👨🍳 Instructions
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1
Thoroughly wash the chicken feet. Use kitchen shears to clip off the talons/claws. Pat them completely dry with paper towels; any moisture will cause dangerous splattering during frying.
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2
Brush or dip the feet in the maltose/honey water solution. Let them air dry on a wire rack for 20-30 minutes until the skin feels tacky. This step ensures a beautiful golden-brown color.
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3
Heat 3 cups of oil in a wok or deep pot to 350°F (175°C). Carefully lower the feet into the oil. Cover with a lid immediately as they will pop and splash.
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4
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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5
Soak the fried feet in the ice water for at least 1 hour. This 'shocks' the skin, creating the characteristic wrinkled, puffy texture that holds the sauce.
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6
In a clean pot, combine the star anise, ginger, bay leaves, and 4 cups of water. Add the soaked feet and bring to a boil.
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7
Reduce heat and simmer for 45-60 minutes until the feet are tender but not falling apart. Drain and set the feet aside.
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8
In a small bowl, whisk together the oyster sauce, soy sauce, Shaoxing wine, sugar, and sesame oil to create the sauce base.
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9
Heat 1 tablespoon of oil in a wok. Sauté the minced garlic and mashed fermented black beans for 1 minute until fragrant.
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10
Add the chicken feet back into the wok and toss to coat with the aromatics. Pour in the sauce base and 1/2 cup of the braising liquid.
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11
Simmer for 5 minutes, then stir in the cornstarch slurry. Cook until the sauce thickens into a glossy glaze that clings to the feet.
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12
Transfer the feet and sauce into small heat-proof dim sum bowls. Top with sliced red chilis.
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13
Steam the bowls on high heat for another 10-15 minutes. This final steam melds the flavors and makes the texture incredibly gelatinous.
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14
Garnish with fresh scallions and serve piping hot directly in the steaming bowls.
💡 Chef's Tips
Always use a lid when frying chicken feet to protect yourself from oil splatters. Don't skip the ice bath; the temperature shock is what creates the 'puffy' skin texture. If you can't find maltose, honey or even a splash of dark soy sauce in the coating water works well for color. For an extra spicy kick, add a teaspoon of chili bean sauce (Doubanjiang) to the black bean mixture. Make a large batch and freeze them after the frying/soaking stage to save time for future brunches.
🍽️ Serving Suggestions
Pair with a pot of hot Pu-erh or Oolong tea to cut through the richness of the collagen. Serve alongside other dim sum classics like Siu Mai (pork dumplings) and Har Gow (shrimp dumplings). A side of steamed Chinese broccoli (Gai Lan) with oyster sauce provides a fresh, crunchy contrast. Enjoy with a bowl of plain congee for a comforting, traditional morning meal.