Cantonese Dim Sum Chicken Feet Recipe

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Put the chicken feet, 1.5 liters water, Chinese cooking wine, scallions, ginger slices, cinnamon, star anise, bay leaves, lemon peel, lemon juice and maltose in a large pot and bring to a boil. If you have no maltose, you can use sugar.
2. Lift the chicken feet onto a rack to cool to lukewarm, and keep the blanching liquid.
3. Cut off the nails with kitchen scissors, then pat the feet dry with paper towels.
4. Fry until golden brown using one of these methods: air fry at 360°F for 18–25 minutes; deep fry in oil at 360°F for 12–15 minutes (dry them uncovered in the fridge overnight first to prevent splattering); or roast at 400°F for 30–40 minutes, flipping every 10–15 minutes.
5. Soak the chicken feet in the reserved blanching liquid for 1.5 hours. If using, stir in 1.5 tbsp red yeast rice powder.
6. Meanwhile, stir the fermented black beans, minced garlic and minced ginger in a drizzle of oil over medium-low heat until golden. Turn off the heat and mix in the soy sauce, oyster sauce, hoisin sauce and Chuhou paste.
7. Chop the chicken feet into smaller pieces and mix them with the sauce.
8. Place the pre-soaked peanuts on a plate (if using) and set the chicken feet on top. If skipping peanuts, use 1/2 tbsp less soy sauce.
9. Steam over medium heat for 1.5 hours, keeping the pot topped up with enough water so it does not boil dry.
10. Garnish with diced scallions and red chilies.

Summarized from Souped Up Recipes's video. Watch it for the details.

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