Photograph of the finished Chicken feet dim sum

China · Chân gà hấp xốt đậu xị

Chicken feet dim sum

3 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken feet Chicken feet 1.6 kg
  • Photograph of Fermented black beans Fermented black beans 120 g
  • Photograph of Oyster sauce Oyster sauce 100 ml
  • Photograph of Rock sugar Rock sugar 80 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Cinnamon and star anise Cinnamon and star anise 24 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Cornstarch Cornstarch 80 g
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Shaoxing Wine Shaoxing Wine 100 ml

Method

  1. 1 Cut off the chicken's claws, then boil for 15 minutes and pat dry thoroughly.
  2. 2 Fry the chicken feet in oil at 175 degrees for 5 minutes until the skin is crispy and blistered.
  3. 3 Soak them in ice water for 3 hours to allow the skin to puff up; this is the step that makes the puffed chicken feet for dim sum.
  4. 4 Skipping the ice soak step will only cause the skin to wrinkle instead of expanding, and the dish will completely lose its proper texture.
  5. 5 Marinate with crushed black beans, oyster sauce, rock sugar, garlic, and rice wine for 1 hour.
  6. 6 Steam over medium heat for 90 minutes until the bones separate from the skin, then mix in cornstarch to thicken the sauce.

With an appliance

  • Pressure cooker 2 hr

    Replace step 6: steam under low pressure for 25 minutes, then release the pressure naturally; ice soak for 3 hours is still required.

Start cooking