🐓 Chicken Feet: Just Like Dim Sum! (鳳爪)

By Made With Lau · 60 min

Ingredients

Instructions

1. Put 4 cups of cold water in a large pot with the ginger, green onion, honey and cooking wine. Add the chicken feet and bring to a boil over high heat, then lower the heat and cook for about 2 minutes. Remove the feet and discard the rest of the solids and the water.
2. Soak the fermented black beans in cold water to soften, and soak the peanuts in hot water.
3. Smash and peel the garlic and cut into large chunks. Slice the ginger thinly and halve. Halve the shallots. Leave the chili peppers whole.
4. Mix the black bean sauce, oyster sauce, light soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, hoisin sauce and chili sauce in a bowl.
5. Pat the chicken feet dry. Trim the nails from each toe, keeping the skin intact, then pat dry again.
6. Heat oil in a wok over high heat to 350°F (you can test it with a wooden chopstick: small rapid bubbles from the tip mean it is ready). Meanwhile, fill a medium bowl with ice and water.
7. Fry the chicken feet in batches with a lid on, turning after 2 to 3 minutes, until golden brown and the oil calms down.
8. Move the fried feet straight into the ice water and soak for 10 minutes.
9. Pour out the oil and set it aside. Cut each foot in half through the palm, between the toes.
10. Reheat the wok on high with oil. Fry the ginger for about 30 seconds, then add the garlic, green onion, chili peppers, shallots, star anise and most of the fermented black beans, reserving a few. Add the sauce and fry for about 45 seconds.
11. Add the chicken feet and stir-fry until coated. Add the peanuts, then add just enough hot water to barely cover everything. Bring to a boil, then reduce to medium heat.
12. Cover and braise on medium heat for 45 minutes.
13. Cut red bell pepper into small slices. Arrange the feet, peanuts and sauce in a heatproof bowl, top with the red pepper slices and reserved black beans, and steam.

Summarized from Made With Lau's video. Watch it for the details.

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