Phoenix Talons (Chicken Feet)
These flavorful chicken feet are braised until tender, then simmered in a savory, slightly sweet, and spicy sauce. A popular dim sum dish, they offer a unique texture and rich taste experience.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, molluscs, peanuts, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gchicken feet, trimmed and cleaned
for frying
- 2 cuppeanut oil
braising
- 2 pcsstar anise
- 1 pcscinnamon stick
- 0.5 tspsichuan peppercorn
- 2 sliceginger, thinly sliced
- 2 clovegarlic, smashed
- 2 tbspshaoxing wine
- 2 tbspsoy sauce
- 1 tspdark soy sauce
- 1 tspsugar
- 4 cupwater
sauce
- 1 tbspfermented black beans, rinsed and lightly mashed
- 2 clovegarlic, minced
- 0.5 pcsginger, minced
- 1 tbspchili bean paste (doubanjiang)
- 1 tbspoyster sauce
- 0.5 tspsugar
- 1 tbspshaoxing wine
- 0.5 cupwater
slurry
- 1 tspcornstarch
- 2 tbspwater
garnish
- 1 pcsscallion, chopped, for garnish(optional)
Equipment
wok · tongs · bowl · steamer · large pot · cutting board · knife
The method
Step by step
- 1
Blanch the chicken feet in boiling water for 5 minutes, then drain and pat them very dry.
About 10 min
Cook’s note: Ensure the chicken feet are very dry to prevent oil splattering.
- 2
Heat the peanut oil in a large pot or wok to 180°C (350°F). Carefully fry the chicken feet in batches until golden brown and crispy, about 5-7 minutes per batch.
About 20 min
Cook’s note: Do not overcrowd the pot to maintain oil temperature and ensure even frying.
- 3
Immediately transfer the fried chicken feet to a bowl of ice water and soak for at least 30 minutes, or until the skin appears puffy and wrinkled.
About 30 min
Cook’s note: This step is crucial for achieving the desired soft, gelatinous texture.
- 4
Drain the chicken feet from the ice water and place them in a large pot. Add the star anise, cinnamon stick, Sichuan peppercorns, braising ginger, braising garlic, shaoxing wine, soy sauce, dark soy sauce, sugar, and braising water.
About 5 min
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-50 minutes, or until the chicken feet are very tender.
About 50 min
Cook’s note: The chicken feet should be soft enough that the bones can be easily removed.
- 6
While the chicken feet are simmering, prepare the sauce. In a small bowl, combine the fermented black beans, minced garlic, minced ginger, chili bean paste, oyster sauce, sauce sugar, sauce shaoxing wine, and sauce water.
About 5 min
- 7
Once braised, remove the chicken feet from the braising liquid and arrange them in a heatproof dish suitable for steaming.
About 2 min
- 8
Pour the prepared sauce over the chicken feet. Steam for 10-15 minutes, or until the sauce is hot and bubbly and the flavors have melded.
About 15 min
Cook’s note: Steaming helps the chicken feet absorb the sauce flavors deeply and makes them even more tender.
- 9
In a small bowl, whisk together the cornstarch and slurry water to create a slurry. Stir the slurry into the hot sauce around the chicken feet to thicken it to your desired consistency.
About 1 min
Cook’s note: Add the slurry gradually to avoid lumps and achieve the perfect thickness.
- 10
Garnish with chopped scallions before serving.
Keep it good
Store leftover chicken feet in an airtight container in the refrigerator.
Reheat gently in a steamer or microwave until warmed through.
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