Steaming Savory: Cooking Tender Chicken Feet

Chicken feet, or phoenix paws as they are known in China, are a beloved delicacy in many parts of the world. While some may find the idea of eating chicken feet odd, they are prized for their soft, tender texture and savoury taste. In this article, we will be discussing how to cook chicken feet in the style of dim sum, a classic Cantonese dish.

How to clean chicken feet before cooking

Chicken feet are a common ingredient in many Asian cuisines. They are also known as chicken paws or claws. Before cooking, they need to be cleaned and prepared. Here is a step-by-step guide on how to clean chicken feet before cooking:

Step 1: Wash the Feet

First, wash the chicken feet in plain water. If they are very fresh, let them soak to remove any dirt. You can also use salt water to scrub them clean.

Step 2: Boil or Simmer

Next, put a pot of water on the stove and bring it to a simmer. Drop the feet into the water for approximately 30 seconds to a few minutes. You can do more than one at a time but do not overcrowd the pan. This step will help loosen the skin and make it easier to peel.

Step 3: Peel the Skin and Nails

Once the feet have been dipped in hot water, let them cool down before peeling. Remove the outer yellow skin and the nails. You can use kitchen scissors or a knife to cut off the nails. Some people find it easier to peel the nails first and then work their way up to the knee joint. The skin and outer nails are not edible, so make sure to discard them.

Step 4: Cut the Nails

After peeling, use kitchen scissors or a knife to cut the nails off at the first joint. This step is important as the nails are not pleasant to eat, and cutting them will allow the collagen to escape if the feet are used in broth.

Step 5: Dry the Feet

Before cooking, make sure to thoroughly dry the chicken feet with paper towels. Chicken feet naturally hold water, and if they are not dried properly, it can create a dangerous, splattering mess when frying.

Step 6: Optional Pre-Cooking

At this point, your chicken feet are already cleaned and ready for your recipe. However, some recipes may include an optional pre-cooking step, such as deep-frying or air-frying, to give the skin a wrinkled look and make it softer. If you choose to do this, coat the blanched chicken feet with oil and place them in an air fryer at 200°C/390°F for about 10 minutes.

Your chicken feet are now cleaned and ready to be used in your favourite recipes! Remember to always handle chicken feet with care and ensure proper hygiene throughout the cleaning and cooking process.

How to fry chicken feet

Frying chicken feet is a great way to enjoy this delicacy, which is popular in many parts of the world, especially in Asia. Here is a detailed guide on how to fry chicken feet, with some additional tips on preparation and serving.

Preparation

Before frying, there are a few important steps to ensure your chicken feet are ready for cooking.

Cleaning

Firstly, you need to clean the chicken feet thoroughly. Use kitchen scissors or a sharp knife to cut off the nails and any dirty parts. You can then wash the feet in a saltwater solution or under cool running water, making sure to scrub away any dirt.

Removing Skin

Chicken feet often have a yellowish, tough outer skin that should be removed. An easy way to do this is to briefly dip the feet in boiling water and then transfer them to ice-cold water. This will make it easier to peel off the skin.

Cutting

If you prefer, you can separate the palm of the foot from the connecting leg bone by cutting at the joint. This will make frying easier, but it will change the appearance of the feet.

Frying

Once your chicken feet are prepared, it's time to fry!

Heat the Oil

Pour vegetable or peanut oil into a large Dutch oven, wok, or heavy-bottomed saucepan to a depth of about 3 inches. Heat the oil to 350°F (180°C). You can test if the oil is hot enough by dropping in a cube of white bread; if it turns golden in about 10 seconds, the oil is ready.

Fry the Feet

Carefully place the chicken feet into the hot oil using long tongs or cooking chopsticks. Fry in small batches of 3-4 feet at a time to avoid overcrowding the pan and maintain the oil temperature. Fry the feet for 8-10 minutes, or until they are golden brown.

Drain the Oil

Remove the chicken feet from the oil and drain them on paper towels or brown paper. This will absorb any excess oil.

Serving

Fried chicken feet can be served in a variety of ways, either as a snack or as part of a multi-course meal.

Dipping Sauce

Fried chicken feet are often served with a dipping sauce. You can use your favorite sauce or make your own chili oil.

Reheating

Fried chicken feet are best served fresh, but if you have leftovers, you can reheat them in an air fryer, oven, or toaster oven.

Tips

• Shield yourself with the lid of the pot when placing the chicken feet into the hot oil to avoid splattering.
• Make sure the chicken feet are completely dry before frying to reduce splattering.
• You can batter the chicken feet before frying for a crunchy texture, or skip the batter for a lighter, crackling-like snack.
• If you want to make the dish less greasy, you can air-fry the chicken feet before braising instead of deep-frying.

How to braise chicken feet

Chicken feet are a common dish in China, often served as a delicacy in Cantonese dim sum restaurants. They are also consumed in other parts of Asia, such as Korea, Thailand, Indonesia, the Philippines, and Mexico. The dish is known as "phoenix claws" or "phoenix feet" in China.

Preparation:

Before cooking, it is important to clean the chicken feet thoroughly. Here are the steps:

• Remove the outer yellowish skin by dipping the feet in boiling water and then transferring them to ice water. This will make it easier to peel off the tough skin.
• Use kitchen scissors or a knife to cut off the nails and any dirty parts on the chicken feet.
• Rinse the chicken feet under running water, rubbing them to ensure they are clean. Pay special attention to the pads of the feet and the area between the toes.
• Optionally, you can choose to chop the chicken feet into smaller pieces, depending on your preference.

Braising:

Now, we will begin the braising process:

• Place the cleaned chicken feet in a pot of water and bring it to a boil. Let it simmer for about 5 minutes. Skim off any grey foam that forms on the surface.
• Drain the chicken feet thoroughly and set them aside.
• In a wok or pot, heat up some cooking oil. Add aromatics such as garlic and ginger, along with spices like star anise, bay leaves, and dried chili pepper. Fry this mixture over low heat until the garlic turns lightly golden and fragrant.
• Put the chicken feet into the wok or pot. Along with the chicken feet, add oyster sauce, light and dark soy sauce, Shaoxing rice wine, and a small amount of sugar.
• Pour in hot water, enough to cover the chicken feet. Bring the mixture to a boil, then cover with a lid and leave to simmer over low heat.
• Simmer the chicken feet for about 30 minutes, or until the skin becomes very tender. If the chicken feet were not pre-fried or air-fried, you may need to extend the braising time to 40 minutes.
• Finally, turn up the heat to high and cook without the lid to thicken the braising liquid.

Serving:

You can serve the braised chicken feet warm or at room temperature. They can be enjoyed as an appetizer or part of a multi-course meal, or included in a dim sum brunch. They also taste great cold, making them an excellent snack!

For leftovers, store the braised chicken feet in the refrigerator for up to 3 days or freeze them for up to 2 months. To reheat, bring them back to room temperature or steam them for a few minutes.

How to make a sauce for chicken feet

Chicken feet are often cooked in a sauce, so here is a recipe for a sauce that goes well with chicken feet. This recipe is adapted from a Chinese dim sum style of cooking chicken feet.

Ingredients:

• 4 garlic cloves, crushed
• 4 dried chilli peppers
• 1 tablespoon of fermented black beans (optional)
• 1 tablespoon of oyster sauce
• 1 tablespoon of light soy sauce
• 1/2 tablespoon of dark soy sauce
• 1 tablespoon of Shaoxing rice wine
• 1/2 teaspoon of white sugar
• 1/2 tablespoon of oil
• 500g of chicken feet (about 14-16 feet)

Method:

• Chop off the nails of the chicken feet and wash them thoroughly.
• Put the chicken feet into a pot and add enough tap water to cover them. Bring to a boil and leave to simmer for 5 minutes. Drain well.
• (Optional) Air-fry the chicken feet: coat the drained feet with a thin layer of oil and put them into an air fryer preheated to 200°C/390°F. Leave to fry for about 10 minutes until the skin blisters. Open the drawer to flip and shake the feet a couple of times during the process.
• Transfer the fried feet to a large bowl filled with cold water. Leave to soak in the fridge for about 2 hours. Then drain well.
• Add the oil to a wok or pot. Add the garlic, ginger, star anise, bay leaves, dried chilli, and fermented black beans (if using). Fry over low heat until the garlic turns lightly golden and fragrant (do not burn).
• Put in the chicken feet, along with the oyster sauce, light and dark soy sauce, Shaoxing rice wine, and sugar. Pour in 400ml (1¾ cups) of hot water.
• Bring to a boil then cover with a lid. Leave to simmer over low heat for 30 minutes or so until the chicken feet's skin becomes tender.
• Remove the lid and turn the heat to high to boil down the braising liquid. When the broth thickens, transfer to a plate and serve.

Tips:

• If you don't air-fry the chicken feet, extend the braising time to 40 minutes.
• You can use an instant pot or a slow cooker for the braising step.
• Chicken feet are often enjoyed straight from the refrigerator with a glass of ice-cold beer.
• If the braise becomes gelatin-like, heat it in the microwave for 1 minute before serving.

How to serve chicken feet

Chicken feet are a popular dish in many countries, including China, Indonesia, Jamaica, Korea, Mexico, the Philippines, Portugal, South Africa, Thailand, Trinidad, and Tobago. They are often served as a snack, appetiser, or side dish. Here are some tips on how to serve chicken feet:

Cleaning and Preparation:

Before cooking, chicken feet should be cleaned and prepared. This includes removing the outer yellow skin, cutting off the nails, and rinsing and drying the feet. Some recipes also call for blanching the feet in boiling water for a few minutes before proceeding with the cooking method.

Cooking Methods:

Chicken feet can be cooked in a variety of ways, including boiling, deep-frying, braising, steaming, or a combination of these methods. Here are some common ways to cook and serve chicken feet:

• Dim Sum Style: This classic Cantonese dish involves braising and marinating the chicken feet in a thick black bean sauce, often garnished with red chilli slices and chopped spring onions. The feet are first deep-fried, then braised or steamed, resulting in a soft and tender texture.
• Stewing or Simmering: Chicken feet can be stewed or simmered in a sauce, such as black bean sauce, abalone sauce, or a combination of soy sauce, spices, and aromatics. This cooking method results in a flavourful and tender dish.
• Soups and Stews: Chicken feet are commonly used in soups and stews, adding a gelatinous texture and rich flavour. They are often simmered for an extended period, up to several hours, until the meat is tender and falls off the bone.
• Snacks and Appetisers: Chicken feet can be served as a snack or appetiser, either on their own or as part of a larger spread. They can be deep-fried, marinated, or served cold with a dipping sauce.
• Street Food: In many countries, chicken feet are sold as street food, often seasoned and grilled or boiled and served with various accompaniments.

Serving Suggestions:

Chicken feet can be served as a standalone dish or as part of a multi-course meal. They are often eaten with the hands or chopsticks, and it is common to suck the meat and tendons off the bones. Here are some specific serving suggestions:

• Dim Sum: Chicken feet are commonly served as part of a dim sum meal, accompanied by other small dishes and tea.
• Rice or Noodles: Chicken feet can be served with steamed rice or noodles, either as a side dish or as a topping.
• Beer or Alcoholic Drinks: In some cultures, chicken feet are served as a beer snack or paired with alcoholic drinks, similar to bar snacks or appetisers.
• Soup or Stew: When served as part of a soup or stew, chicken feet are often accompanied by vegetables, spices, and other meats.
• Garnishes and Sauces: Chicken feet can be garnished with herbs, spices, or sauces to enhance their flavour. Common accompaniments include spring onions, chillies, soy sauce, and ginger.

Frequently asked questions