Claypot Braised Chicken Feet with Black Bean Sauce 豉汁鳳爪煲

A classic dim sum favorite, these tender chicken feet are meticulously braised in a rich, savory black bean sauce until gelatinous and bursting with flavor. Served in a claypot to keep it piping hot.

Nutrition (per serving)

Ingredients

• 500g Chicken feet, cleaned and trimmed
• 1tbsp Fermented black beans, rinsed and lightly mashed
• 3 cloves Garlic, minced
• 1tbsp Ginger, minced
• 1 unit Red chili, sliced (optional)
• 2tbsp Light soy sauce
• 1tbsp Dark soy sauce
• 1tbsp Oyster sauce
• 1tsp Sugar
• 0.5tsp White pepper
• 1tsp Sesame oil
• 1tbsp Shaoxing wine
• 200ml Chicken broth or water
• 1tbsp Cornstarch
• 2tbsp Water (for slurry)
• 1tbsp Cooking oil
• 0g Fresh green onions, chopped (for garnish)

Steps

1. Blanch chicken feet in boiling water for 5 minutes. Drain and rinse thoroughly under cold water. Pat dry.
2. Heat cooking oil in a wok or claypot over medium heat. Add minced garlic, minced ginger, and fermented black beans. Stir-fry until fragrant, about 1 minute.
3. Add the blanched chicken feet to the wok/claypot. Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, Shaoxing wine, chicken broth/water, and sliced red chili (if using).
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the chicken feet are very tender and gelatinous.
5. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
6. Garnish with chopped green onions and serve hot, preferably directly from the claypot.

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