Tender, collagen-rich dim sum chicken feet steamed with black bean and garlic sauceāa Cantonese delicacy packed with flavour and health benefits. āØ Dive into the world of dim sum with this gelatinous, flavour-packed delight! Perfect for collagen lovers and adventurous foodies alike. #DimSumChickenFeet #FoodAdventure
For years, Iāve wanted to add Dim Sum Chicken Feet to our family menu, but my wife wasnāt exactly thrilled with the idea. Itās funny how some dishes take time to win people over. Iāve been through this beforeāwhether it was tofu dishes, beef tendons, or chicken cartilage, my wife initially hesitated. But with a little persistence and a lot of storytelling about their health benefits, these dishes have become staples on our dining table. Tofu, for instance, is now a regular because of its benefits for womenās health, while beef tendons and cartilage are loved for their collagen-rich properties. And now, itās time for chicken feet to shine.
Why Chicken Feet?
Chicken feet might not be everyoneās cup of tea, but theyāre a powerhouse of collagen. In fact, they contain around 70% collagen by weight, making them a fantastic choice for promoting joint health, skin elasticity, and overall well-being. While beef tendons have a slightly higher collagen content (about 80%), they require at least three hours of cooking. Chicken feet, on the other hand, are ready in less than half that time. If youāre looking for a quick collagen fix, this is the dish for you.
A Dish Steeped in History and Culture
Todayās dish, Dim Sum Chicken Feet, also known as Steamed Phoenix Talons (č±ę±é³³ēŖ, chĒ zhÄ« fĆØng zhuĒ), is a beloved Cantonese delicacy. The preparation is meticulousāchicken feet are deep-fried, braised, and then steamed to achieve that tender, gelatinous texture. Theyāre typically served with a rich black bean and garlic sauce thatās bursting with umami.
Chicken feet have been consumed in China for centuries. Initially considered a peasant food due to their affordability and availability, theyāve since become a delicacy. In Chinese culture, no part of the animal is wasted, and chicken feet are a perfect example of turning something humble into something extraordinary. The dish gained prominence in Cantonese cuisine, particularly in Guangdong province, where dim sum culture flourished during the Qing Dynasty (1644ā1912). Dim sum, which means “touch the heart,” is all about small, flavourful dishes meant to be shared over tea.
Symbolism and Significance
In Chinese culture, chicken feet arenāt just foodātheyāre symbols of prosperity and good fortune. Theyāre often referred to as “phoenix talons” (é³³ēŖ, fĆØng zhuĒ), a name that elevates their status and associates them with the mythical phoenix, a symbol of luck and renewal. Serving chicken feet at a meal is believed to bring blessings and positive energy.
Why You Should Give It a Try
I know chicken feet might not be for everyone, but hear me out. Theyāre rich in collagen, environmentally friendly (no food waste here!), and carry cultural significance which might bring you prosperity and good fortune. Plus, theyāre incredibly affordable. What more could you ask for in a dish? If youāre curious about trying something new or want to explore the world of dim sum beyond the usual dumplings and buns, this is your chance. Trust me, once you get past the initial hesitation, youāll be hooked on the unique texture and flavour.
Rinse the chicken feet thoroughly under cold water. Trim the nails using kitchen shears or a sharp knife. Soak the feet in a bowl of water with baking soda for 30 minutes to remove impurities. Rinse well and drain.
In a large pot, bring 1 liter of water to a boil. Add the chicken feet, ginger slices, and spring onion sections. Boil for 3 minutes, then drain and rinse under cold water. Pat the feet dry with paper towels.
Heat enough oil for deep frying in a wok or deep-frying pan over high heat. Carefully add the chicken feet (they may splatter) and fry until golden brown and puffy, about 3 minutes.
Remove and immediately transfer the fried chicken feet into your bowl of cold ice water. Leave them soaking in the cold water for 15 minutes.
In a small bowl, combine the fermented black beans, minced garlic, minced ginger, chili paste, oyster sauce, hoisin sauce, sugar, sesame oil, and chicken stock. Mix well and set aside.
In a large pot or wok, heat oil over medium heat. Add the black bean sauce mixture and stir-fry for 2 minutes until fragrant.
Add the soaked chicken feet to the sauce and toss to coat evenly. Pour in enough water or chicken stock to just cover the feet. Bring to a boil, then reduce the heat to low and simmer for 45 minutes, or until the chicken feet are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Transfer the braised chicken feet and sauce to a heatproof dish suitable for steaming.
Set up a steamer and bring the water to a boil. Place the dish in the steamer and steam over high heat for 1 minutes to further tenderize the feet and infuse the flavours.
Remove from the steamer and garnish with chopped spring onions.
I must admit that chicken feet isn’t something I have had a lot. They look terrific, and the flavour profile appears to be complex, intrigued, and delicious!
I have to say that I have never understood chicken feet until I saw your recipe. Yours look better and so tantalizing ā unlike anything I have seen in a Chinese restaurant! The flavors are fantastic!
I miss chicken claws! A must order when visiting a Cantonese restaurant. Yours looks really great, Raymund.
These look wonderful! Iāve never cooked them before, but Iāve had them at a dim sum place. Theyāre very hard to eat!
I must admit that chicken feet isn’t something I have had a lot. They look terrific, and the flavour profile appears to be complex, intrigued, and delicious!
I have to say that I have never understood chicken feet until I saw your recipe. Yours look better and so tantalizing ā unlike anything I have seen in a Chinese restaurant! The flavors are fantastic!