Chicken feet dim sum is a popular snack in Guangdong. It is enjoyed all the time, but is an especially popular diu sum people in China go to the tea restaurant with their family or friends always try in the morning.
It’s very crispy, the aroma is rich, the golden color is enticing, the moment you see or smell these you will be drawn in!
Chicken feet are widely used that I, personally, like very much. It’s one of the most popular dim sum at a tea restaurant.
You may think that it would be very difficult to make anything as good as a restaurant, but don’t be disparaged!
With this family-style recipe, whether it is the preparation of chicken feet or the simmering of the sauce, it is extremely easy to create a delicious dish by following these simple and clear instructions.
You will be surprised by the authentic restaurant-quality chicken feet dim sum you created.
400g of Chicken feet
Douchi Juice seasoning:
- 1) 15 grams of dried Fermented Black Beans
- 2) 2 pieces of garlic
- 3) 5 grams of ginger
- 4) 25 grams of fine sugar
- 5) 10 grams of light soy sauce
- 6) 5 grams of dark soy sauce
- 7) 15 grams of cooking wine
- 8) 1 gram of white pepper powder
- 9) 30 grams of vegetable oil
- 10) 3 grams of salt
- 11) 1 teaspoon of paprika
- 1) 25 grams of corn starch
- 2) 150 grams of boiled peanuts
How To Make Dim Sum Chicken Feet (Step by step guide).
Step 1: Blanch the chicken feet by washing them and cutting off the nails.
Add water to a pan, add chicken feet, bring to a boil over high heat, then cook over medium heat for 10 minutes.
★ Choose a selection of chicken feet thick with meat so it tastes better.
After the chicken feet are cooked, remove them and drain the water.
Step 2: Next is the most important step in the whole chicken handling process – let the chicken feet dry.
The traditional method is to dry in the sun. A quicker and more sanitary way to dry them is in the oven. The oven is heated up to 80 ° C, cook about 2 hours until the chicken feet are dry.
After the chicken feet are fully dried, they should not be sticky, but the chicken feet are still soft.
★ Drying of chicken feet is a very important step. If the chicken feet are not dry enough, the first time it is fried, it will not fry correctly and cause a mess when frying because of the water and oil.
★ Chicken feet must be dried until it is not sticky, but not too much that they turn hard- they will not taste very good this way.
Step 3: Then prepare to start frying.
Pour the oil into the pot and heat it. The oil temperature should be high enough (170 ° C) before adding the chicken feet. Under normal circumstances, the chicken feet will immediately sizzle, and a layer of bubbles will form on the entire surface, making the chicken feet look bigger and whiter. Continue to fry until the chicken feet become light golden yellow.
★ If your chicken feet are dry and the oil temperature is hot enough, a layer of bubbles will form on the chicken feet after they are put into the hot oil. If they don’t, either the chicken feet are not dry enough or the oil temperature is not high enough.
★ Chicken feet almost never splash when fried! If other recipes tell you to be careful when splashing oil, it only proves that the chicken feet are not dry enough.
★ The whole frying time is finished within 3 minutes, and the chicken feet can be fished out when light golden yellow. Again, as long as the chicken feet are dry enough, it will suffice to fry for 3 minutes. If it is too much, the taste of the chicken feet will be worse.
The finished chicken feet should look like the picture above, both golden and crispy!
Step 4: Soak the fried chicken feet in cold water for one night.
Then, pour enough water into a pot, put the soaked chicken feet in, bring to a boil then turn off the heat, close the lid, and simmer for 30 minutes to 1 hour.
When they look as full, golden, and soft as the picture above, you know that you have the perfectly prepared chicken feet!
★ Bring the water to a boil with the chicken feet in the pot. This will allow the chicken feet to stretch completely and achieve the best taste.
Step 5: The preparation is almost over.
At this time, it is time to prepare the Fermented Black Beans sauce. The garlic is minced, ginger cut into small pieces. For Fermented Black Beans, it is best to choose black dry Fermented Black Beans like shown above.
Step 6: 30 grams of oil is heated in a pan, then first add the minced garlic and ginger, and slowly fry over small heat until the garlic begins to turn yellow.
Step 7: Add the dried Fermented Black Beans and paprika (the paprika can be added according to your own preference). Continue to simmer for 1 minute and then turn off the heat.
Step 8: Pour all the fried sauce in the pan (including all the ingredients in the ginger and garlic and soy) into a small bowl. Then add all the seasonings such as sugar, cooking wine, light soy sauce, dark soy sauce, salt, white pepper, and mix well.
★ Dark Soy sauce can be colored, so that the chicken feet colors are more intense and deep. If you don’t like the color too deep, you can change the dark soy sauce to light soy sauce.
Step 9: The chicken feet are cut into 2 pieces.
★ Why is it now that the chicken feet are cut instead of being cut off before the chicken feet are cooked? It is also very important. If the chicken feet are first cut and then cooked, the chicken skins at the cut will retract, the bones are exposed, and the appearance and integrity are destroyed.
Step 10: Put the chicken feet in a large bowl, sprinkle with 25 grams of cornstarch, and mix well.
Step 11: Finally, pour all the sauce into the chicken feet, mix well and marinade for 1 hour.
★ After fully marinated, they will be steamed again. After this step, we can keep the marinated chicken feet sealed and refrigerated, and it can set for 2 days. It can also be frozen at -18 ° C, can be stored for 2 months, and can be thawed before steaming.
Step 12: Prepare some boiled peanuts. The production of boiled peanuts is very simple. Cook the peanuts on low heat for about 2 hours until the peanuts become soft(about 1 hour with a pressure cooker).
★ Boiled peanuts and steamed chicken feet are the most common match. Peanuts should be cooked in advance, and the dried peanuts should not be steamed directly with the chicken feet. It is okay to omit the peanuts.
Step 13: Finally, it is steamed.
Pour a layer of boiled peanuts on the plate, then place the marinated chicken feet on the peanuts and pour some of the extra sauce on the surface of the chicken feet. Put it in a steamer and steam it for 15 minutes after water boiling. After steaming, put some green and red pepper on the surface to decorate.
★ As mentioned above, it is not necessary to steam all the chicken feet in one time, It can be stored.
1. All the fine details are outlined in this recipe. Let’s emphasize it again: The taste of the chicken feet is the most important thing. And to achieve this, is to fully fry properly into a very fluffy texture. To achieve this goal, the chicken feet must first be fully dried, and the oil temperature should be sufficient. The second key to the taste of the chicken feet is the second process, which is being soaked in cold water and then simmered with hot water. The chicken feet are very delicious.
2. The chicken feet should not splash when fried. If they do, the drying process isn’t completed.