Dim Sum Style Chicken Feet Recipe
Chicken Feet is a classic dim sum dish that you can recreate in the comfort of your own kitchen. The key to making this dish is to use the freshest chicken feet possible for maximum flavor; and also to season them with fragrant spices like star anise, laurel leaves, ginger, garlic, and soy bean paste. Serve hot and enjoy the tasty Dim Sum-style Chicken Feet!
The Basics of Dim Sum Style Chicken Feet
Dim sum style chicken feet are a type of Chinese dish that are cooked in a special way to achieve their signature tender-crispy texture. When steamed, the skin on the feet become slightly gelatinous, while the exposed meat and bones provide a unique textural complexity. The dish is prepared by braising seasoned chicken feet in soy sauce, rice wine, and other savory ingredients like soy bean paste.
The cooking process is as much art as it is technique—you want just the right balance of crispiness and tenderness. When done correctly, it’ll take your taste buds on an international adventure. So let’s get started on making this tasty dim sum dish at home!
Obtaining & Prepping the Ingredients
Cooking up dim sum style chicken feet requires a few key ingredients. Before you start, make sure to have the following on hand:
Once you have all your ingredients, it’s time to prepare the chicken feet. Start by washing them in cold water and trimming any scaly or yellow outer skin. Then, cut the nails and wash the chicken feet with running water. When finished, pat the chicken feet dry and set aside.
Can I explore other flavors/sauce of this dish?
You can consider a light garlic-ginger-soy sauce, sweet hoisin sauce, or a light chili sauce. All work beautifully with the flavors of this dish.
How to store?
Store cooked chicken feet in an airtight container in the refrigerator for 3 to 5 days.
To freeze, place chicken feet in an airtight container or freezer bag with all of the air removed. They will last up to 3 months this way.
Dim Sum Style Chicken Feet
Course: MainCuisine: AsianDifficulty: MediumServings
5
servingsPrep time
20
minutesCooking time
1
hour20
minutesTotal time
1
hour40
minutesHeating up an aromatic blend of oil and spices at the beginning of the cooking process helps to release the flavors and create a mouthwatering aroma. The chicken feet are then boiled to remove impurities and unwanted smell followed by stir-frying the ingredients together until everything is nicely blended.
Ingredients
1 Kilo Chicken Feet
2 tbsp. Vinegar
2 tbsp. Honey
Water
Cooking Oil
2 Thumbs Ginger
4 - 5 Garlic Cloves
Onion Leeks
2 Star Anise
3 Pieces Bay Leaves
2 tbsp. Soy Sauce
2 tbsp. Oyster Sauce
100 grams Black Beans
2 - 3 tbsp. Soy Bean Paste
2 tbsp. Sugar
2 tbsp. Rice Wine
Salt and Pepper
Directions
- Combine water, vinegar and honey in a pot. Add the chicken feet and boil for 10 minutes. Set aside and air dry for 30 minutes.
- Deep fry the chicken feet for about 5 minutes.
- Soak in ice water after until the skin expands.
- Saute ginger, onion leeks and garlic. Add star anise and bay leaves.
- Saute black beans and soy bean paste.
- Add soy sauce, oyster sauce, sugar and rice wine.
- Add the chicken feet and water. Bring to boil. Lower the heat and simmer for 45 mins to 1 hour.
- Bring the heat to high and reduce the sauce. Add salt and pepper to taste.
- Transfer to a small container and steam for 10 - 15 mins.
Recipe Video
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About Me
Ryan Serrano
Kusinero | Digital Advertising Specialist | Web Designer and Developer
Hi, my name is Ryan!
Welcome to my little space of the internet!
I'm the creator and author behind Kuserrano. This website is my humble way of sharing easy Filipino recipes that I usually prepare for my family.
This all started from an idea that hit me while preparing a meal for my family. Since I have an experience in the world wide web, and I cook everyday for my family, I thought of why not use my skills and share my passion to everyone.
I live in Quezon City, Metro Manila with my wife and kids. My favorite things in life are extra rice, a glass of Coke with a lot of ice and a quick run on a treadmill.
