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Phoenix claws (dim sum chicken feet)
凤爪 fung zao: Cantonese chicken feet fried, braised and steamed in black bean sauce
ChinesePhoenix claws are a test of a dim sum kitchen in Guangzhou and Hong Kong: chicken feet fried until they blister, soaked until puffy, then steamed with fermented black beans, garlic and chilli until the skin is wrinkled, sticky and slips off the bones at a nibble. It takes most of an afternoon but the steps are simple. The common mistake is skipping the long cold-water soak after frying, which is what gives the soft, puffed skin. Frying wet feet spits violently, so dry them well and use a lid. Chef's tip: a spoonful of the sauce over hot rice is half the reason to make them.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the feet
- 2 ¼ lb chicken feetclaws clipped off with kitchen scissors
- 2 tbsp white vinegar
- 1 tbsp honey
- 1 litre neutral oilfor frying
For the braise
- 3 slices fresh ginger
- 2 tbsp light soy sauce
- 1 tbsp sugar
For the black bean sauce
- 2 tbsp fermented black beansrinsed and lightly mashed
- 4 cloves garlicfinely chopped
- 1 red chillisliced
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1 tbsp cornflour
- 1 tsp toasted sesame oil
- 1 tbsp Shaoxing rice wine (optional)or 1 tbsp chicken stock for alcohol-free
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Method
0/7 doneStep 1: Scrub 2 ¼ lb chicken feet, then blanch in boiling water with 2 tbsp white vinegar for 5 minutes. Drain and pat completely dry, then rub with 1 tbsp honey and leave on a rack for 20 minutes to dry further.
5 minStep 2: Heat 1 litre neutral oil in a deep wok to 350°F. Fry the feet a handful at a time with a lid held over the wok, as they spit, until deep golden and blistered, about 6–8 minutes. Never leave hot oil unattended.
25 minStep 3: Drop the fried feet straight into a large bowl of iced water and soak for 2 hours, until puffy and wrinkled.
Step 4: Put the drained feet in a pan with 3 slices fresh ginger, 2 star anise, 2 tbsp light soy sauce, 1 tbsp sugar and enough water to cover. Simmer for 30 minutes, until the skin is soft. Drain and cool.
30 minStep 5: Mix 2 tbsp fermented black beans, 4 cloves garlic, 1 red chilli, 2 tbsp oyster sauce, 1 tsp dark soy sauce, 2 tsp sugar, 1 tbsp cornflour, 1 tsp toasted sesame oil and 1 tbsp Shaoxing rice wine. Toss with the feet and leave for 30 minutes in the fridge.
Step 6: Spread in a shallow heatproof dish and steam over a high heat for 25–30 minutes, until the skin is very tender and the dish is piping hot, at least 165°F. The wine cooks off in the steam.
30 minStep 7: Serve hot in small bowls with plenty of sauce.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 22 g
- Carbs
- 10 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does phoenix claws (dim sum chicken feet) take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of white vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
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