Steamed Chicken Feet with Black Bean Sauce 豉汁蒸鳳爪

Steamed chicken feet with black bean sauce is a classic dim sum dish. The chicken feet are first deep-fried and then braised until tender, absorbing the savory flavors of fermented black beans, garlic, and chili.

Nutrition (per serving)

Ingredients

• 1 kg chicken feet
• Oil for deep-frying (enough to submerge chicken feet)
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 3 cloves garlic, minced
• 1 red chili, deseeded and finely chopped (optional)
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 1 tbsp cornstarch

Steps

1. Trim chicken feet nails and blanch in boiling water for 5 minutes. Drain and pat dry.
2. Heat deep-frying oil in a wok to 180°C. Deep-fry the chicken feet until golden brown and puffy, about 5-7 minutes. Be careful as they might splatter.
3. Immediately transfer the fried chicken feet to a large bowl of ice water and soak for at least 1 hour, or until fully softened and wrinkled. Drain well.
4. In a large bowl, combine fermented black beans, garlic, red chili, oyster sauce, light soy sauce, sugar, sesame oil, white pepper, Shaoxing wine, and cornstarch. Mix well.
5. Add the drained chicken feet to the marinade mixture and toss to coat evenly. Let marinate for at least 30 minutes.
6. Arrange the marinated chicken feet on a heatproof plate. Steam over high heat for 30-40 minutes, or until very tender. Serve hot.

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