Chicken Feet in Black Bean Sauce

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Tender chicken feet are deep-fried to create a pillowy, blistered skin, then slowly braised in a deeply savory sauce of fermented black beans, garlic, ginger, and soy. This iconic Cantonese dim sum classic, sometimes called Phoenix Claws, delivers rich umami flavor with a soft, almost gelatinous texture.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 5 gSugar
• 22 gProtein
• 780 mgSodium
• 180 mgPotassium
• 75 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the chicken feet

• 1.5 lb (680 g) chicken feet, claws trimmed and split lengthwise
• 1 teaspoon salt
• 4 cups vegetable oil, for frying
• 3 cups cold water, for the ice bath

For the black bean sauce base

• 3 tablespoons fermented black beans (douchi), rinsed and lightly chopped
• 6 garlic cloves, smashed
• 1 inch (2.5 cm) fresh ginger, sliced
• 1 star anise

For the braising liquid

• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon rock sugar, crushed
• 1.5 cups hot chicken stock
• 1 teaspoon sesame oil

For garnish

• 2 scallions, thinly sliced
• 1 red chili, thinly sliced (optional)

Directions

1. Trim the chicken feet by cutting off the claws and splitting each foot in half lengthwise through the toes, then rinse well under cold running water.
2. Bring a pot of salted water to a boil and blanch the chicken feet for 3 minutes to remove impurities. Drain thoroughly and pat completely dry with paper towels; the surface must be dry before frying.
3. Heat the vegetable oil in a wok to 350°F (175°C). Fry the chicken feet in small batches for 4-5 minutes, until the skin puffs up and turns light golden. Transfer immediately to a bowl of ice water and soak for 20 minutes to set the signature blistered texture.
4. Meanwhile, prepare the sauce. Heat 1 tablespoon of the frying oil in a clay pot or heavy saucepan over medium heat. Add the smashed garlic, ginger, fermented black beans, and star anise; stir-fry for 30 seconds until very fragrant.
5. Stir in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and rock sugar. Pour in the hot chicken stock and bring the mixture to a gentle simmer.
6. Drain the chicken feet and add them to the simmering sauce, turning to coat evenly. Cover, reduce the heat to low, and braise gently for 60-75 minutes, until the feet are fork-tender and the skin feels soft and gelatinous.
7. Uncover, increase the heat slightly, and simmer for another 5 minutes to reduce the sauce into a glossy glaze that clings to the feet. Stir in the sesame oil off the heat.
8. Transfer to a warm serving dish, spoon the thickened sauce over the top, and garnish with sliced scallions and chili if using. Serve hot as a dim sum dish or over steamed jasmine rice.

Cook’s Notes

• Drying the chicken feet thoroughly before frying is essential—any moisture will cause dangerous oil splatters and prevent proper blistering.
• The classic dim sum texture comes from the fry-then-soak step: hot oil puffs the skin, and the ice bath sets that bubbled, wrinkled surface.
• Choose whole, plump fermented black beans from an Asian grocery for the deepest umami flavor; pre-minced jarred versions tend to be saltier and less aromatic.
• For an even richer sauce, simmer chicken bones with the feet for the first 30 minutes of braising, then continue without the lid to reduce.
• Leftover braising liquid can be reused to glaze tofu, mushrooms, or spareribs for a quick side dish with the same savory profile.

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