Dim Sum Chicken Feet
User Reviews
5
Dim Sum Chicken Feet
Description
This Dim Sum Chicken Feet recipe starts by trimming and cleaning the chicken feet, then blanching them with ginger, scallion, and Shaoxing wine to remove impurities. Drying the feet completely is critical to avoid oil splatter during frying. The deep frying stage renders out water and firms the skin to develop a distinctive dark golden, wrinkled texture known as 'tiger skin.' This process can take 12 to 18 minutes.
The feet are then cooked in a braising liquid made from warm water thickened with cornstarch and seasoned with a robust sauce featuring fermented black beans, light and dark soy sauces, garlic, chopped Thai chili, ginger, and optional doubanjiang. This imparts a savory, umami-rich flavor with mild heat and aromatic depth. An air frying method is presented as a less oily alternative, though details of completing the braise with this method are implied.
The resulting chicken feet are tender with a chewy skin contrasted by the flavorful sauce, typical of Cantonese dim sum dishes served as a snack or appetizer alongside tea.
Ingredients
- 500 g chicken feet , 12 to 15 ones
- cooking oil for deep frying
- water iced, for soaking chicken feet
- 1 thumb ginger
- 2 scallions
- 1 tbsp. Shaoxing wine
Sauce
- 2 garlic finely chopped, cloves
- 1 tbsp. fermented black beans
- 2 Thai Chili pepper finely chopped(optional, fresh
- 1 inch ginger finely chopped, root
- 1 tbsp. soy sauce light
- 1/2 tsp. sugar
- 1/2 tbsp. doubanjiang , optionally
- 1/2 tsp. dark soy sauce
Starch water
- 1 cup water warm, for braising
- 1/2 tbsp. corn starch
Instructions
Prepare the chicken feet
- Cut the claws off and any dirty parts on the chicken feet. You can choose to keep them as whole pieces or cut them into smaller ones.
Blanch and dry
- Add water in a wok, place scallion, ginger and cooking wine. Cook the chicken feet for around 2 minutes after the water boils.
- Transfer out, wash carefully. Then dry completely. This is a very important step to avoid the oil splattering out during the cooking process. If time is enough, I will recommend you place the chicken feet for air frying to make sure there is no water on the surface.
Deep-fry
- Heat oil in a wok and add the chicken feet into deep fry until it turns dark golden brown. It is extremely important to make sure the water content is removed by the deep-frying process so the tiger skin can be achieved. It may take around 12 to 18 minutes.
Air-frying method
- If you don't want deep-fry, you can choose to air fryer the chickn feet. If you don't want to use the deep-frying method, you can use an air-fryer to help. Spread some oil on the drained chicken feet. Put into an air fryer preheated at 375°F. Leave to fry for about 10 to 12 minutes until the skin is completely dried.
Soak
- Transfer the chicken feet into iced water. And soak for around 1 hour.
Boil to strong the tinger skin
- I learn this from a Cantonese chef, if you further cook the soaked chicken feet, the tiger skin can be strengthened. So place the soaked chicken feet in boiling water, and continue cooking for 8 to 12 minutes based on how soft you want them to be.
Prepare the sauce and coating
- Add dou-chi, garlic, ginger, and chili paste if using a small amount of oil. Fry over a small fire until aromatic. Add in dark soy sauce and light soy sauce.
- Pour in starch water. Let it simmer for a while.
- Return the chicken feet. Coat well, and serve hot. You can make larger batches and then re-steam them for the next serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 695mg | 29% |
| Potassium | 70mg | 1% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 103mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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