Steamed Chicken Feet with Black Bean Sauce豉汁蒸鳳爪
Steamed chicken feet with black bean sauce is a classic dim sum dish. The chicken feet are first deep-fried and then braised until tender, absorbing the savory flavors of fermented black beans, garlic, and chili.
01Ingredients
- 1 kg chicken feet
- Oil for deep-frying (enough to submerge chicken feet)
- 2 tbsp fermented black beans, rinsed and roughly chopped
- 3 cloves garlic, minced
- 1 red chili, deseeded and finely chopped (optional)
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
Nutrition (per serving)285kcal
- Protein28.5g
- Carbs3.2g
- Fat16.8g
Fiber 0.3 gSodium 512 mg
02Steps
- Trim chicken feet nails and blanch in boiling water for 5 minutes. Drain and pat dry.
- Heat deep-frying oil in a wok to 180°C. Deep-fry the chicken feet until golden brown and puffy, about 5-7 minutes. Be careful as they might splatter.
- Immediately transfer the fried chicken feet to a large bowl of ice water and soak for at least 1 hour, or until fully softened and wrinkled. Drain well.
- In a large bowl, combine fermented black beans, garlic, red chili, oyster sauce, light soy sauce, sugar, sesame oil, white pepper, Shaoxing wine, and cornstarch. Mix well.
- Add the drained chicken feet to the marinade mixture and toss to coat evenly. Let marinate for at least 30 minutes.
- Arrange the marinated chicken feet on a heatproof plate. Steam over high heat for 30-40 minutes, or until very tender. Serve hot.
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