📝 About This Recipe
Known as 'Fung Zao' in Cantonese tea houses, these succulent chicken feet are a masterpiece of texture and deep umami flavor. The secret lies in a multi-stage process of deep-frying and ice-soaking to create the signature 'puffy' skin that absorbs the rich, fermented black bean gravy. Every bite offers a gelatinous, melt-in-your-mouth experience that is the hallmark of authentic dim sum.
🥗 Ingredients
The Poultry
- 1 lb Chicken feet (claws clipped and thoroughly cleaned)
- 1 tablespoon Maltose or Honey (dissolved in 1 cup boiling water for coating)
- 3 cups Vegetable oil (for deep frying)
Aromatic Braising Liquid
- 2 pieces Star anise
- 3 slices Ginger (thick cut)
- 1 small piece Cinnamon stick
- 1 piece Bay leaf
The Signature Sauce
- 1.5 tablespoons Fermented black beans (Douchi) (rinsed and lightly mashed)
- 2 tablespoons Oyster sauce (premium quality)
- 1 tablespoon Light soy sauce
- 1 teaspoon Dark soy sauce (for deep mahogany color)
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 3 cloves Garlic (minced)
- 1 piece Red chili (sliced into rings)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water)
👨🍳 Instructions
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1
Thoroughly wash the chicken feet. Use a pair of kitchen shears to clip off the nails/claws. Scrub away any yellow outer skin if present.
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2
Blanch the feet in boiling water for 3 minutes. 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 and let them air dry for at least 15 minutes until the skin feels tacky.
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4
Heat oil in a wok or deep pot to 350°F (175°C). Carefully lower the feet into the oil and immediately cover with a lid to prevent oil burns. Fry for 5-7 minutes until deep golden brown and bubbly.
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5
Immediately transfer the hot fried feet into a bowl of ice water. Let them soak for at least 2 hours (or overnight in the fridge). This 'shocks' the skin, making it wrinkle and expand.
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6
In a clean pot, add the soaked chicken feet, star anise, ginger, cinnamon, and bay leaf. Cover with water and simmer for 30-40 minutes until tender but not falling apart.
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7
While simmering, prepare the sauce by whisking together the oyster sauce, soy sauces, rice wine, sugar, and sesame oil in a small bowl.
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8
Drain the feet, reserving 1/2 cup of the cooking liquid. Discard the whole spices.
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9
In a wok, sauté the minced garlic, mashed black beans, and chili rings in a tablespoon of oil until fragrant (about 1 minute).
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10
Add the chicken feet back to the wok along with the prepared sauce and the reserved cooking liquid. Toss to coat evenly.
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11
Simmer for 5-10 minutes on medium-low heat until the sauce reduces and becomes syrupy. Stir in the cornstarch slurry to thicken if necessary.
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12
Transfer to small steamer bowls. For the final touch, steam the bowls for 10-15 minutes before serving to ensure the collagen is perfectly gelatinous and the flavor is locked in.
💡 Chef's Tips
The ice bath is non-negotiable; it creates the 'tiger skin' texture that defines this dish. Always use a lid when frying as chicken feet contain pockets of air and moisture that pop aggressively. If you prefer a spicier kick, add a teaspoon of Chu Hou paste or chili bean sauce (Doubanjiang) to the gravy. Ensure the feet are bone-dry before frying to minimize oil splatter and achieve a more even golden color. For the best results, prepare the frying and soaking steps a day in advance.
🍽️ Serving Suggestions
Serve hot in small bamboo steamer baskets for an authentic Dim Sum experience. Pair with a pot of strong Pu-erh or Jasmine tea to cut through the richness of the sauce. Serve alongside a plate of steamed Gai Lan (Chinese broccoli) with oyster sauce. Include as part of a larger Dim Sum spread with Siu Mai and Har Gow. Garnish with fresh cilantro or extra sliced scallions for a pop of color.