Chicken Feet, Dim Sum Style (豉汁凤爪)
Try this quick and easy method to make dim sum style chicken feet. This home-style recipe offers the same flavour and tenderness with less time and effort.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 500 g chicken feet (about 1.1 lb (14-16 feet))
- Neutral cooking oil (for air-frying (optional))
- 1/2 tbsp neutral cooking oil
- 4 clove garlic, crushed
- 4 slice ginger
- 1 star anise
- 2 bay leaves
- 4 dried chilli pepper
- 1 tbsp fermented black beans (optional (see note 2))
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine
- 1/2 tsp white sugar
Instructions
- 1
Chop off the nails of the chicken feet. Wash thoroughly. Put them into a pot and add plenty of tap water. Bring it to a full boil then leave to simmer for 5 minutes. Drain well.
- 2
Coat the drained feet with a thin layer of oil (spray over or rub with hands). Put into an air fryer preheated at 200°C/390°F. Leave to fry for about 10 minutes until the skin blisters (open the drawer to flip and shake the feet a couple of times during the process).
- 3
Transfer the fried feet to a large bowl filled with cold water. Leave to soak in the fridge for about 2 hours. Then drain well.
- 4
Add ½ tablespoon of oil to a wok/pot. Add garlic, ginger, star anise, bay leaves, dried chilli and fermented black beans (if using). Fry over low heat until the garlic turns lightly golden and fragrant (do not burn).
- 5
Put in the chicken feet, along with oyster sauce, light and dark soy sauce, Shaoxing rice wine and sugar. Pour in 400ml (1¾ cups) hot water. Bring to a boil then cover with a lid. Leave to simmer over low heat for 30 minutes until the skin becomes very tender (extend the time to 40 minutes if the feet haven’t been air-fried).
- 6
Finally, turn the heat up to high. Cook uncovered to thicken the cooking liquid.
- 7
You may enjoy them warm or at room temperature. Store the leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- 8
Bring back to room temperature to serve or steam to reheat.