Photograph of the finished Fung zao (steamed chicken feet in black bean sauce)

China · Chân gà hấp đậu xị

Fung zao (steamed chicken feet in black bean sauce)

1 hr Hands-on time + 1 hr 20 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken feet Chicken feet 1.6 lb
  • Photograph of Fermented black beans Fermented black beans 1.4 oz
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Oyster sauce Oyster sauce 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅛ tbsp
  • Photograph of Oil Oil ¼ cup
  • Photograph of Tapioca starch Tapioca starch 0.6 oz
  • Photograph of Spring onion Spring onion 0.7 oz

Method

  1. 1 Trim off the chicken claws, wash them thoroughly, then blanch them for 5 minutes. Remove from the water and let them drain completely.
  2. 2 Deep-fry chicken feet for 4 minutes until the skin puffs up and turns golden brown, then immediately soak them in cold water for 1 hour to allow the skin to expand.
  3. 3 Finely chop garlic, ginger, chili peppers, and fermented soybeans, sauté them until fragrant, then season with oyster sauce, soy sauce, sugar, and Shaoxing wine.
  4. 4 Mix the chicken feet thoroughly with the sauce and let them marinate for 20 minutes.
  5. 5 Steam over medium heat for 40 minutes until the chicken feet are tender and the bones separate easily.
  6. 6 Pour the cornstarch mixture over the sauce to thicken it, sprinkle with chopped scallions, and serve hot.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: steam the soaked chicken feet under high pressure for 16 minutes, then release the pressure naturally for 10 minutes; keep step 6 unchanged to thicken the sauce.

Start cooking