Chicken Feet in Black Bean Sauce

Chicken Feet in Black Bean Sauce

I know that you are probably asking yourself why chicken feet. Because I love offals! They are very cheap to buy, they are packed with flavour, yes it takes very long to cook them and break down the protein, but trust me the end result is so worth that extra time.

I have never ever thought that chicken feet were edible till I came to Australia and had my first Dim Sum experience. I am not fussy, I actually love trying anything new (will see if this is true the day I will be presented with those succulent silk worms that Andrew Zimmern feasts on Bizzarre Foods). So to the surprise mixed with shock of my Vietnamese friend, I requested the chicken feet. From that day on I kinda promoted myself to the Chicken Feet Ambassador :)

There a few really really good places in Perth for Dim Sum but I learned that going there with my oriental friends makes things more interesting and fun. I recently went there with friends and classmates who ordered for us a lot (too much) of food I have never ever tasted before. I discovered that the sour beef stomach soup is soooo delicious and I had one bite of the custard buns, and OH MY CULINARY LORD, I was having an affair with that ouzy, eggy, decadent and yellow filling. And of course I confessed and introduced the Mr. Custard Bun to hubby. He approved this menage a trois 😉

But he didn’t approve of joining me to eat the chicken feet. So if hubby doesn’t go to the chicken feet, the chicken feet had to come to hubby.
I embarked on this journey of proving to him that they were delicious. I watched a lot of youtube videos, mostly in Chinese, but it was the best way to understand the method to apply for this task. And after hours of research, one weekend I went to Northbridge, and bought them (I wonder what the Chinese clerks who sold them thought of me).

chicken claws

chicken claws 5

It didn’t turn out exactly like the Dim Sum restaurant, and I wasn’t expecting it to be the same. But it was an absolute success and most important, hubby loved it. Mission accomplished!

chicken claws 2
Sticky, salty, sweet and lip smacking chicken feet.
The black soy beans were the highlight of this dish. They are salty and yet a little bit sweet, they are the flavour enhancers of this dish, they are INDISPENSABLE!

black bean

We didn’t have chopsticks, so we actually dug in with our hands, like we were eating chicken wings.

sticky hands

And I served plain, steamed rice which was needed for that delicious sauce. And a plus would be a chilled, cold bottle of beer :)

By the way, do you like chicken feet? What is your favourite food at a Dim Sum? I really want to know.

Cheers!

Ps: Don’t forget to come back next week to read all the story of how the Oceanafest Competition went and my dessert recipe will be up with the post. Or subscribe and receive the update into your email :)

 

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Chicken Feet in Black Bean Sauce

Chicken Feet in Black Bean Sauce

By Dalia Bonfanti Published: October 10, 2015

  • Yield: 6 Servings
  • Prep: 40 mins
  • Cook: 1 hr 30 mins
  • Ready In: 2 hrs 10 mins

I know that you are probably asking yourself why chicken feet. Because I love offals! They are very cheap to buy, they are packed with …

Ingredients

Instructions

  1. Clean the chicken feet by cutting off the claws with a really good knife or kitchen scissors.
    chicken feet claws 1
  2. Remove any yellow skin.
    chicken feet claws
  3. Boil the chicken feet for 20 minutes. Place in cold water and drain. Pat them dry with a kitchen paper, this prevents the splattering of oil from deep frying them.
    chicken feet_boiling
  4. Deep fry them in batches until golden. This step is very important because it is like you are blistering the skin, creating tiny pockets to grab on all the flavours from the sauce. Remove and keep them aside.
    chicken feet_frying
  5. Sautee the ginger, garlic. Add the chicken feet and the beans. Mix them well. Mix in the pot the sugar, soy saucem oyster sauce and water to cover. Let it boil first, then lower the heat to medium-low and cover the pot and let it simmer. Check if it needs water from time to time, and for tenderness.
    chicken feet_mixing
  6. Once the feet are tender, mix the corn starch with a little bit of water (no lumps please) and add it to the sauce and stir well. Let the sauce thicken and then remove from the heat.

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8 comments

  1. I grew up not loving chicken feet though my parents cook them often until one fine day, things just turned around for some reason. I love ’em now and yours looks to die for. Lip smacking indeed. You’re probably the first non Asian I know that not only loves but actually cooked chicken feet. Hurrah!

    1. Hi Ai Ping thank you for finding my chicken feet to die for 😉 I grew up not knowing that chicken feet could be eaten. Since I came to Australia my circle of friends has diversified, I have a chance to experience Asian food that I would have never thought I would. I get to taste, eat, and learn how to cook from my Korean, Vietnamese, Thai, Chinese, Malaysian etc etc And I love it!

  2. my local grocer often has chicken feet in the meat case. I’ll admit I had no idea how to use them (aside from stock). this recipe puts a whole new spin on the ingredient.

    1. Hi Noel, chicken feet are so versatile. They have a very high content of collagen hence very good for our skin, so it is good that you use them in stock. Try this recipe next time you buy them, and come back and let me know :)

  3. This recipe does sound interesting but I don’t think that I would be brave enough to try chicken feet :)

    1. Hi Teresa, I know the look of those feet might be scary :) but they are absolutely delicious. You can still try and make the sauce as a compliment to any of your favourite protein (not sure about fish though)

  4. DALIA, you are a blogger after my heart!!! I LOVE chicken feet at dim sum restaurants but I only order when there’s at least two people with whom I can share an order. You rock for sharing this recipe, totally love it.

    1. Sharon your comment literally made my day 😉 I have plans to make at home most of my dim sum favourites. I really want to try and make the egg custard buns. I just need to do some research on it first.

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