Name: Dim Sum Chicken Feet
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Chinese
Ingredients: 1 kg chicken feet; 1 tbsp baking soda; 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; 1 tsp salt; 1 liter water; 2 slices ginger; 2 spring onions, cut into sections; large bowl of ice water; oil; 2 tbsp fermented black beans, rinsed and lightly mashed; 4 cloves garlic, minced; 1 tbsp ginger, minced; 1 tbsp chili paste; 1 tbsp oyster sauce; 1 tbsp hoisin sauce; 1 tsp sugar; 1 tsp sesame oil; 1/2 cup chicken stock or water; chopped spring onions

Description

Tender, collagen-rich dim sum chicken feet steamed with black bean and garlic sauce—a Cantonese delicacy packed with flavour and health benefits.

Ingredients

Units Scale

Chicken Feet

1 kg chicken feet
1 tbsp baking soda
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
1 tsp salt
1 liter water
2 slices ginger
2 spring onions, cut into sections
large bowl of ice water
oil

Black Bean Sauce

2 tbsp fermented black beans, rinsed and lightly mashed
4 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp chili paste
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tsp sesame oil
1/2 cup chicken stock or water

Garnish

chopped spring onions

Cook Mode Prevent your screen from going dark

Instructions

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.
Serve.