Claypot Braised Chicken Feet with Black Bean Sauce豉汁鳳爪煲
A classic dim sum favorite, these tender chicken feet are meticulously braised in a rich, savory black bean sauce until gelatinous and bursting with flavor. Served in a claypot to keep it piping hot.
01Ingredients
- 500g Chicken feet, cleaned and trimmed
- 1tbsp Fermented black beans, rinsed and lightly mashed
- 3 cloves Garlic, minced
- 1tbsp Ginger, minced
- 1 unit Red chili, sliced (optional)
- 2tbsp Light soy sauce
- 1tbsp Dark soy sauce
- 1tbsp Oyster sauce
- 1tsp Sugar
- 0.5tsp White pepper
- 1tsp Sesame oil
- 1tbsp Shaoxing wine
- 200ml Chicken broth or water
- 1tbsp Cornstarch
- 2tbsp Water (for slurry)
- 1tbsp Cooking oil
- 0g Fresh green onions, chopped (for garnish)
Nutrition (per serving)312kcal
- Protein28.5g
- Carbs8.2g
- Fat18.4g
Fiber 0.3 gSodium 1089 mg
02Steps
- Blanch chicken feet in boiling water for 5 minutes. Drain and rinse thoroughly under cold water. Pat dry.
- Heat cooking oil in a wok or claypot over medium heat. Add minced garlic, minced ginger, and fermented black beans. Stir-fry until fragrant, about 1 minute.
- Add the blanched chicken feet to the wok/claypot. Pour in light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, Shaoxing wine, chicken broth/water, and sliced red chili (if using).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the chicken feet are very tender and gelatinous.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Garnish with chopped green onions and serve hot, preferably directly from the claypot.
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