This chicken feet dim sum style dish is delicious. Even though this section of the chicken isn't as meaty as the rest, but it still tastes like chicken. The dish is rich in flavor on every single bite, with an almost sumptuous mouthfeel that you won't find in any other chicken cut. Because when it is cooked, the high collagen content gives them a gelatin-like texture with a flavorful sauce that makes the dish taste awesome.
The Chinese traditional dim sum chicken feet preparation may be fairly complicated, but in this recipe we make it super easy to follow and still the taste is comparable. This homemade recipe offers quite similar flavor and softness while taking less time and effort in preparation. Make this straightforward recipe at home. Let us know what you think of this dish. We'd love to hear your version; share it with us. Thanks.
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This dim sum style recipe for chicken feet is delicious. Even though this section of the chicken isn't as meaty as the rest, it still tastes like chicken. The dish is rich in flavor on every single bite, with an almost sumptuous mouthfeel that you won't find in any other chicken cut. Because when it is cooked, the high collagen content gives them a gelatin-like texture with a flavorful sauce that makes the dish taste awesome. The Chinese traditional dim sum chicken feet preparation may be fairly complicated, but in this recipe we make it super easy to follow and still the taste is comparable. This homemade recipe offers quite similar flavor and softness while taking less time and effort in preparation. Make this straightforward recipe at home. Let us know what you think of this dish. We'd love to hear your chicken feet dim sum style version; share it with us. Thanks.
Prepare the chicken paws. First, you need to cut off the nails one by one, and then wash and clean them thoroughly.
In a deep cooking pot, pour in water and add ginger slices. Turn on the heat and bring the liquid to a boil. Once it starts boiling, add the chicken feet and allow them to blanch for 3 to 5 minutes. Turn off the heat and remove the chicken feet from the hot water. Pat the chicken feet dry with paper towels.
In a pan or wok, heat cooking oil over medium heat. Fry the chicken feet in batches until golden and crispy, about 8 minutes.
Transfer the fried chicken feet into a large bowl filled with ice-cold water, soak, and put in the fridge for about 2 hours. Then drain well and discard the liquid.
In a clean pan or wok, heat a tablespoon of cooking oil over medium heat. Saute the ginger for a few seconds, then add the garlic and saute the garlic until it turns lightly golden and fragrant (do not burn).
Add star anise, dried chili or flakes, and dried bay leaves, then saute for a few seconds and add the fermented black beans, if using.
Add the chicken feet and stir to combine, then add the dark and light soy sauce, oyster sauce, rice wine, and sugar to taste. Stir and allow to cook for a minute, then add water and bring to a boil, then cover with a lid. Reduce the heat to medium-low and simmer for 30 minutes or until the skin becomes very tender.
Check it; once the chicken feet get tender enough, increase the heat to high and keep cooking uncovered to thicken the sauce.
Season with salt and freshly ground black pepper, to taste. Once the desired amount of sauce is reached, turn off the heat.
Transfer them to a serving dish. Serve warm and enjoy.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.