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Sticky and tender Dim Sum Chicken Feet will fill your kitchen with aromatic scents of the Orient! A delicious side or appetizer to your favorite dish.

Chicken feet are a popular delicacy not only in Asia but also Africa and Eastern Europe. Each country have their own variation of chicken feet recipe depending on the local ingredients available.

I’m only familiar with the dim sum style of China and the street food version of Philippines and both are amazing. I never pass on a chance to order a plate when dining at dim sum restaurant or buy a couple from side street vendors when visiting Philippines .

Dim Sum vs. Adidas

It is fondly called “adidas” in the Philippines based on the famous “foot wear”. Usually considered as street food like fish balls and kwek-kwek, that are boiled then grilled in charcoal. You then have the option to dip it in either spicy vinegar or manong’s sauce.

In China, it is called fèng zhǎo which translates to phoenix talons or phoenix claws. This dim sum staple of the Chinese is cooked by braising the chicken feet is spices and seasoning such as chili powder, black beans and five spice .

What to expect

When you make this homemade dim sum chicken feet, expect a fall-of-the bone treat with amazing flavors. The claw consist mostly of skin and cartilage which is very gelatinous hence sticky. You’ll enjoy some sweetness, savory flavors plus a bit of heat in every bite because of the slow cooking in braising liquid.

Where to buy?

If you’re planning to make this dish, the first thing you need to know is where to buy chicken feet. In Asia, a trip to the wet market will easily reward you with the amount you need. If living abroad like in the U.S. or Europe, like me, you can buy them at Asian stores.

Before cooking, you need to prepare the talons by cutting the tip of the claws where the nails are either with kitchen scissors or a knife. Rub salt on the skin to remove grime and dirt then rinse with water. Pat dry each claw with kitchen towel giving it a squeeze to remove excess water to avoid oil splatter when frying.

Frying, Ice Bath, Braising

The method used in this recipe to cook the talons leans a bit on the traditional side with a pit stop which is ice bath. Deep frying the chicken feet helps break down some of the feet’s stiffness and makes it more plump.

Soaking the feet in water with ice right after frying and letting it soak for at least an hour allows collagen to form giving it the dish its distinctive texture.

Finally cooking the feet low and slow in liquid with spices and seasoning to soak up all the wonderful flavors and tenderize to avoid tough and chewy skin.

Notes on Spices and Seasoning

These are essential ingredients in making chicken feet dish. You can adjust the sweetness by adding more sugar or give it more punch by adjusting the chili powder.

Brown sugar – can be replaced with white sugar.
Soy sauce – I suggest using dark soy sauce to give the dish a deep rich color but light soy sauce will also work.
Shaoxing wine – is optional or you can also use cooking wine.
Black beans – drain the water from the can and rinse in water.
Five spice – if you can’t get hold of five spice you can substitute with star anis.
Garlic and ginger – are key ingredients for the sauce to make it rich and flavorful.

side dish in a plate in a bamboo steamer

How to serve and store

Serve while still warm as a side dish or with a cup of steamed rice.
You can use chopsticks or pick it up by the wrist with your fingers.
To eat, start with the fingers and work your way up to the wrist nibbling the skin and cartilage but be careful not to swallow the tiny bones.
To store any left overs, place in an airtight container and refrigerate. They can last up to 5-7 days in the refrigerator.
To reheat, place in a microwave or heat in a pan over low heat unti

Tips for an amiable experience

Serve while still warm as a side dish or with a cup of steamed rice.
Make sure to dry the claws well before frying to avoid oil splatter.
Fry the in batches to avoid over-crowding and for even cooking.
You can use a pressure cooker to cut down the cooking time.