How to Make Dimsum Chicken Feet (Restaurant-Style)

How to Make Dimsum Chicken Feet (Restaurant-Style)

Some would say eeeewww, while others will say YUM! This recipe isn’t for everybody, but if you are like me who likes chicken feet. Then watch this video. Because I will show you how you can make the classic dimsum chicken feet! 

 

This is not a Filipino recipe, but I know Filipino also eats a lot of chicken feet as adobo or if not as bbq.

Here’s one thing important though. Making this dish TAKES TIME. So before doing this recipe make sure to set aside at least two hours of your time. 


 

 

 

INGREDIENTS:

 

1 kg of chicken feet

1 thumb-size ginger - grated or finely chopped

2 chilis

3 tablespoons Chinese rice vinegar 

1 tablespoon honey

2 tablespoon white sugar

1/4 cup soy sauce

1 1/2 tablespoon black beans

1/2 tablespoon Chinese five spice

2 cups of water

Sesame oil

I'm also going to break down the cooking process into 4 stages so its easier for you to follow along. 

 

PROCEDURE:

 

STAGE 1: FLASH BOIL 

  1. In a large pot, fill it with water. Then add in 3 tablespoons of Chinese vinegar, and then honey. If you don’t have Chinese vinegar, a regular vinegar will do.   
  2. Stir, then add the chicken feet and let it boil for 5 minutes. Never skip this step by the way because this helps in making the skin soft and pruny for later. 
  3. Drain and rinse the meat so it cools down to room temperature. Soak it in an ice-cold water. Leave it for 10 minutes.
  4. Finely grate or chop ginger, garlic, and chili.

 

 

STAGE 2: DEEP FRYING 

  1. In a large pot (I highly suggest a pot with a lid) to do this next step. Add your choice of cooking oil. I’m using coconut oil here but you do you on your choice of oil here. Once you have the oil set to the right temperature, carefully place some pieces in while mixing it from time to time. 
  2. Cook for about 2-3 minutes or until you have a light brown color.
  3. Drain and place it in a cooking tray. Let it cool until good enough to hold with your hands. 
  4. Now, this is the part where I cut the nails. Some would do it while the meat is fresh, but doing it at this stage makes it easier as the bones are crunchy already and easier to cut. After cutting the nails, slice it diagonally into 2-3 cuts.

 

 

Stage 3: BRAISING 

  1. In a pot, add the oil. Then toss in the grated ingredients from earlier. So those were the garlic, chilis, and ginger. Sautee for a few seconds.
  2. Then add in the soy sauce. Followed by the Chinese vinegar, then sugar. Also, add about a tablespoon of salt.
  3. Also, add Chinese Five Spice. Then our salted black beans (also known as Tausi or Taosio in the Philippines). Let it boil for 2-3 minutes on medium-low heat. 

 

  1. Then add in the chicken feet, with 2 cups of water. Mix it and allow to cook for 15 minutes, or until the sauce has reduced. 
  2. If the skin isn’t tender enough and the liquid has reduced. It means it needs more time, add in another 1 cup of water, and let it simmer again until you have a reduced sauce and soft texture of the skin.

 

 

Stage 4: STEAM PROCESS 

  1. Using a pot or a wok, add in water enough to boil but not go beyond the steamer that you will be using.
  2. Then use saucers to plate by grabbing a few portions of the chicken feet to the saucer, then add a scoop of the reduced sauce. Then top it with some green chilis.
  3. Stack the steamers on top of each other, then allow to steam for 15 minutes. Serve!Complete your Chinese dimsum experience by also making my Homemade Dimsum Break Steam Rice and Chinese Chili Oil. Also watch the recipes below!

     

 

 

 

 

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