How to Make Steamed Chicken Feet

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If you’re new to dim sum, steamed chicken feet (aka Phoenix Claws) can be one of the most intimidating dishes at the table. Frankly, there’s no disguising them as they emerge from the dim sum cart — a small bowl full of chewy cartilage, skin and bones.

Steamed chicken feet are deep fried, braised and then steamed until the meat and skin are very soft. If you can get over the mental hurdle, steamed chicken feet are a highlight of the meal for intrepid dim sum diners.

Making chicken feet at home is a labor of love. You’re returning to an era when people had time to marinate ingredients overnight and tend to a stovetop for hours on end. That said, you can do it! Your reward in this case will be a deeply satisfying homestyle dish.

Can you share any expert tips from your experience making steamed chicken feet? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!



Steamed Chicken Feet Recipe

Makes: 4-6 Servings | Prep Time: 15 Minutes | Cook Time: 5 Hours
Adapted From: My Several Worlds

Ingredients

Chicken Feet:
1 pound chicken feet
2 quarts oil
2 quarts water
1 ounce fresh ginger
3 pieces star anise
2 ounces Chinese parsley roots
2 ounces maltose sugar

Marinade:
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon sake
1 ounce chopped chile pepper
2 cloves garlic, minced
1/2 teaspoon white pepper
1 tablespoon black bean sauce
1/2 teaspoon sesame oil

Directions

1. Make sure to wash the chicken feet and chop off any toenails.

2. Heat the oil and mix the chicken feet with the maltose sugar. Deep fry in the oil until golden brown, about 7 minutes. Remove the feet and drain.

3. Boil the water and add ginger, star anise and parsley roots. Add the chicken feet and bring the mixture to a boil again. Reduce the heat and simmer for 90 minutes. Drain.

4. Combine marinade ingredients and marinate the feet for at least 3 hours (and up to 24 hours for maximum flavor). Before serving, steam the feet and marinade together in small bowls for 15 minutes.



Learn more about Steamed Chicken Feet from these Experts

Watch Annie Vang make Steamed Chicken Feet (VIDEO)
Go Yum Cha! shares another recipe for Steamed Chicken Feet
Nose to Tail at Home shares their first encounter with Steamed Chicken Feet

HT: Photo by Ewan Munro via Wikimedia Commons.

24 Responses

    • Dim Sum Central

      Totally, they’re a favorite of mine, too. Making them at home is definitely an advanced move!
      ~ Wes

  1. Liuying peng

    If I don’t have sake, can I use another ingredient to replace it and which one?

    • Wes Radez

      Hi Liuying, If you don’t have sake, I would substitute Shaoxing rice wine. ~Wes

    • Wes Radez

      No, definitely fresh, Joe! You can find them at most Asian markets. ~Wes

      • Joe

        I just tried the recipe, they are marinating now, do you have any instruction on the use of the maltose? That stuff is super thick, I heated it to thin it but as soon as it hit the chilled bowl and feet it thickened, didn’t work. Unless someone has a better idea I will heat it stove top with some water and dip the feet in next time.
        PS. flavor is good, might thicken the marinade next time.

        • Wes Radez

          You’re right that the maltose is super thick. You’re really just trying for a glaze there. I’ve heated and then drizzled it over, but thinning it a bit also sounds like a good idea. It’s a bit like working with honey. ~Wes

  2. Joe

    Been working on chicken feet, I think I have something really promising. I boiled the maltose with water, and followed the frying and boiling part of the recipe, then I went with the Grand Harbor (Food Network) marinade. I used chicken base as the recipe called for, not powder and added an extra teaspoon of sugar, tbl of shao xing, tbl of rinsed black beans, marinade overnight, and steamed with sliced pepper on top. Things I would change next time, a little less chicken base, and change to tapioca starch. But it’s good…

    • Joe

      something I forgot to add, I also boiled them for about 2 hrs, and steamed them slowly for an hour, the hour steam seemed to make the skin puff up a bit, better texture

    • Wes Radez

      Great stuff, Joe. I want to take a fresh spin through the recipe myself soon, try some of your tips and update the whole tutorial again. Great collaboration! ~Wes

      • Joe

        is there a way to upload a picture, I didn’t take any of this batch but may in the future.

    • Wes Radez

      Hi YL, you may notice a slight flavor discrepancy, but functionally you should be able to make that substitution. ~Wes

  3. Donny

    Just had this and it was so delicious! Thank you for the recipe!

  4. Gilbert

    Hi,
    Since I can’t find the maltose sugar, I use honey and that works fine. I even used the liquid Truvia once and it also came out fine.

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