Chicken Feet, Dim Sum Style (豉汁凤爪)

Method10 steps

1. 1

   Step 1: Use the 500 g chicken feet with the tough yellow outer skin already removed. Trim off the nails, clean the feet and between the toes with the separate washing water, then put them in a pot with plenty of fresh blanching water to cover. Bring to a full boil, lower the heat and simmer for 5 minutes, skimming surface foam. Drain well and discard the blanching water.

   Blanch chicken feet · 5 minUses 500 g raw chicken feet, outer yellow skin already removed · Water for cleaning the trimmed feet · Plenty of water to cover the feet for blanching

   
2. 2

   Step 2: Optional air-fry route: if using it, preheat the air fryer to 200°C (390°F). Coat the drained blanched feet with just a thin layer of the optional air-frying oil. Air-fry for about 10 minutes until the skin blisters, opening the basket a couple of times to turn and shake the feet. If skipping air-frying, also skip the cold soak and proceed to the aromatics.

   Air-fry chicken feet · 10 minUses Drained blanched feet, water excluded · Optional neutral cooking oil, just enough to coat the feet for air-frying

   
3. 3

   Step 3: Only after air-frying: transfer the feet to a bowl of cold soaking water, immerse them and refrigerate at 4°C (40°F) or below for about 2 hours. Drain thoroughly and discard the soak water. Skip this step if you skipped air-frying.

   Refrigerated soak after air-frying · 120 minUses Air-fried feet, only if that route was chosen · Optional cold water to immerse air-fried feet for the refrigerated soak

   
4. 4

   Step 4: Heat the braising oil (½ tbsp)’s ½ tbsp in a wok or pot over low heat. Add the four crushed garlic cloves, four ginger slices, one star anise and two bay leaves, plus the four dried chillies and 1 tbsp fermented black beans only if using them. Fry until the garlic is lightly golden and fragrant, taking care not to burn it.

   Uses ½ tbsp neutral cooking oil for braising · 4 cloves garlic, crushed · 4 slices ginger · 1 star anise · 2 bay leaves · Optional 4 dried chilli peppers · Optional 1 tbsp fermented black beans

   
5. 5

   Step 5: Add the drained feet from your chosen route to the fried aromatics: either the air-fried, refrigerated-soaked feet or the blanched feet that skipped air-frying. Add 1 tbsp oyster sauce, 1 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp Shaoxing rice wine and ½ tsp sugar. Pour in the separate 400 ml hot braising water and bring to a boil. Choose the matching covered-braising step next.

   Uses Fried braising aromatics and oil · Drained air-fried and soaked feet, if that route was chosen · Drained blanched feet, only if air-frying was skipped · 1 tablespoon oyster sauce · 1 tablespoon light soy sauce · ½ tablespoon dark soy sauce · 1 tablespoon Shaoxing rice wine · ½ teaspoon white sugar

   
6. 6

   Step 6: Air-fried route only: cover the boiling braise, reduce to low heat and simmer for about 30 minutes, until the skin and tendons are very tender and the feet are fully cooked through. Continue if needed. Skip the longer no-air-fry braise.

   Braise air-fried feet · 30 minUses Seasoned feet and hot braising liquid, only for the air-fried route

7. 7

   Step 7: No-air-fry route only: use this instead of the 30-minute air-fried route. Cover the boiling braise, reduce to low heat and simmer for about 40 minutes, until the skin and tendons are very tender and the feet are fully cooked through. Continue if needed.

   Braise feet without air-frying · 40 minUses Seasoned feet and hot braising liquid, only if air-frying was skipped

8. 8

   Step 8: After whichever one braising route you chose, uncover and turn the heat to high. Cook until the braising liquid reduces to a glossy coating, stirring so it does not scorch. Remove the whole star anise and bay leaves before serving.

   Uses Tender feet and broth, if air-fried route was chosen · Tender feet and broth, if no-air-fry route was chosen

   
9. 9

   Step 9: Serve as a dim sum dish or snack. Eat the tender skin and tendons and discard the bones. For leftovers, refrigerate promptly in an airtight container at 4°C (40°F) or below, within two hours of cooking or one hour in heat above 32°C (90°F). Keep refrigerated for up to three days, or freeze airtight for up to two months.

   Uses Finished glazed feet, whole inedible spices excluded

10. 10

    Step 10: To serve leftovers cold, thaw frozen feet in the refrigerator and keep them cold until serving. For hot leftovers, steam above boiling water until thoroughly hot throughout, reaching 74°C (165°F). Use the separate reheating water and continue until hot through.

    Uses Refrigerated or refrigerator-thawed cooked feet for serving · Optional water for steaming leftover feet to reheat