Chicken Feet
also called fung zao · fung jao · 鳳爪 · 豉汁蒸鳳爪 · phoenix claws · braised chicken feet · chicken paws
- Dim Sum Counter
- serves 4
- recipe says 4 hr
- Stews & Braises
Three ways to read this recipe
The table
| 2 lb(900 g; nails clipped off)chicken feet | blanch 5 min, dry them right through | fry 350°F (175°C) 5 min, until the skin blisters | soak in ice water 1 hr, until they plump and wrinkle | simmer in the black bean sauce 1 hr | steam 30 min, until the sauce clings |
| 2 TbsShaoxing wine | |||||
| 4 slices(coin-sized)fresh ginger | |||||
| 6 cups(1.4 L; at 350°F/175°C)peanut oil | |||||
| 8 cups(1.9 L)iced water | |||||
| 2 Tbs(rinsed and lightly mashed)fermented black beans | |||||
| 4 cloves(minced)garlic | |||||
| 2 Tbsoyster sauce | |||||
| 1 Tbslight soy sauce | |||||
| 1 TbsShaoxing wine | |||||
| 1 Tbssugar | |||||
| 2 podsstar anise | |||||
| 2dried red chiles | |||||
| 2 cups(475 mL)water | |||||
| 2(sliced)scallions | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.
Pans and tools
1blanch 5 min, dry them right through
2fry 350°F (175°C) 5 min, until the skin blisters
goes in with what step 1 made
3soak in ice water 1 hr, until they plump and wrinkle
goes in with what step 2 made
4simmer in the black bean sauce 1 hr
goes in with what step 3 made
5steam 30 min, until the sauce clings
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 2 hr 40 min
- Needs you
- about 10 minthe rest you can walk away from
- If you get it wrong
- Narrow — the feet have to be bone dry before they meet the oil, because water left on them spits and that is a burn
blanch 5 min, dry them right through
5 minneeds you(we think)from the start
fry 350°F (175°C) 5 min, until the skin blisters
5 minneeds you5 min in
soak in ice water 1 hr, until they plump and wrinkle
1 hrwalk away10 min in
simmer in the black bean sauce 1 hr
1 hrwalk away1 hr 10 min in
steam 30 min, until the sauce clings
30 minwalk away2 hr 10 min in
- needs you
- you can walk away
- we think
You'll need bowl · pot · steamer
See how it is written
>> title: Chicken Feet
>> category: Stews & Braises
>> tags: chicken, chinese, black bean, deep-fry, steamed
>> counters: Dim Sum Counter
>> aka: fung zao, fung jao, 鳳爪, 豉汁蒸鳳爪, phoenix claws, braised chicken feet, chicken paws
>> servings: 4
>> time: 4 hr
>> slack: narrow — the feet have to be bone dry before they meet the oil, because water left on them spits and that is a burn
>> step: blanch 5 min, dry them right through
Blanch @chicken feet{2%lb}(900 g; nails clipped off) in a #pot{} of boiling water with @Shaoxing wine{2%Tbs} and @fresh ginger{4%slices}(coin-sized) for ~blanch{5%min}, then drain them and dry them right through with a cloth.
>> step: fry 350°F (175°C) 5 min, until the skin blisters
Fry @&(~1)feet{} in @peanut oil{6%cups}(1.4 L; at 350°F/175°C) in a deep #pot{}, a handful at a time and with the lid to hand, for ~fry{5%min}, until the skin has gone gold and puffed away from the bone.
>> step: soak in ice water 1 hr, until they plump and wrinkle
Soak @&(~1)fried feet{} in @iced water{8%cups}(1.9 L) for ~soak{1%hr}.
>> step: simmer in the black bean sauce 1 hr
Simmer @&(~1)feet{} with @fermented black beans{2%Tbs}(rinsed and lightly mashed), @garlic{4%cloves}(minced), @oyster sauce{2%Tbs}, @light soy sauce{1%Tbs}, @Shaoxing wine{1%Tbs}, @sugar{1%Tbs}, @star anise{2%pods}, @dried red chiles{2} and @water{2%cups}(475 mL) in a #pot{} for ~simmer{1%hr}, until a bone pulls free without a fight.
>> step: steam 30 min, until the sauce clings
Steam @&(~1)feet{} in their sauce in a #bowl{} set inside a #steamer{}, scattered with @scallions{2}(sliced), for ~steam{30%min}.