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Chicken Feet, Dim Sum Style (豉汁凤爪)
5 from 173 votes

Chicken Feet, Dim Sum Style (豉汁凤爪)

This recipe for dim sum style chicken feet offers tender, flavorful feet braised in a fragrant sauce featuring garlic, ginger, star anise, bay leaves, dried chili, and fermented black beans. The preparation includes blanching, optional air-frying to blister the skin, soaking in cold water to soften, and a slow braise in a savory soy and oyster sauce-based liquid. These steps produce chicken feet with a distinctive wrinkled texture and a rich, umami-laden glaze typical in Cantonese cuisine.

Prep Time
5 mins
Cook Time
40 mins
Soak (optional)
2 hrs
Total Time
45 mins
Servings: 4
Calories: 330 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

  • 500 g chicken feet about 1.1 lb (14-16 feet)
  • neutral cooking oil for air-frying (optional)
For braising
  • ½ tablespoon neutral cooking oil
  • 4 cloves garlic crushed
  • 4 lices ginger
  • 1 star anise
  • 2 bay leaf
  • 4 dried chili pepper
  • 1 tablespoon fermented black beans optional (see note 2)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce light
  • ½ tablespoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine
  • ½ teaspoon white sugar

Instructions

Blanching
    Cup of Yum
  1. Chop off the nails of the chicken feet. Wash thoroughly. Put them into a pot and add plenty of tap water. Bring it to a full boil then leave to simmer for 5 minutes. Drain well.
Air-frying (optional, see note 2)
  1. Coat the drained feet with a thin layer of oil (spray over or rub with hands). Put into an air fryer preheated at 200°C/390°F. Leave to fry for about 10 minutes until the skin blisters (open the drawer to flip and shake the feet a couple of times during the process).
  2. Transfer the fried feet to a large bowl filled with cold water. Leave to soak in the fridge for about 2 hours. Then drain well.
Braising
  1. Add ½ tablespoon of oil to a wok/pot. Add garlic, ginger, star anise, bay leaves, dried chilli and fermented black beans (if using). Fry over low heat until the garlic turns lightly golden and fragrant (do not burn).
  2. Put in the chicken feet, along with oyster sauce, light and dark soy sauce, Shaoxing rice wine and sugar. Pour in 400ml (1¾ cups) hot water. Bring to a boil then cover with a lid. Leave to simmer over low heat for 30 minutes until the skin becomes very tender (extend the time to 40 minutes if the feet haven’t been air-fried).
  3. Finally, turn the heat up to high. Cook uncovered to thicken the cooking liquid.
Serving and storing
  1. You may enjoy them warm or at room temperature. Store the leftovers in the fridge for up to 3 days or freeze for up to 2 months.
  2. Bring back to room temperature to serve or steam to reheat.

Notes

  • Fermented black beans add characteristic flavor, but can be skipped if unavailable without greatly affecting taste.
  • Air-frying and soaking the chicken feet softens skin and creates a wrinkled texture; alternatively, deep-fry or extend braising time.

Nutrition Information

Serving 1serving Calories 330kcal (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 330

% Daily Value*

Serving 1serving
Calories 330kcal 17%

* Percent Daily Values are based on a 2,000 calorie diet.