Braised Chicken Feet Dim Sum

This braised chicken feet dim sum is a savory, comforting dish with tender, flavorful meat and a crispy "tiger skin" exterior. Perfect for dim sum lovers looking for a unique and delicious treat!

Course Dim Sum

Cuisine Chinese

Prep Time 15

Cook Time 1 30

Servings

Calories 312kcal

Ingredients

500 g chicken feet about 8-10 pieces
1 stalk of green onion some for blanching, some for braising
1 piece of ginger some for blanching, some for braising
3-4 cloves of garlic
1 tbsp cooking wine
1 tsp doubanjiang fermented chili bean paste
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp oyster sauce
5-6 pieces of rock sugar about 20g
1 tbsp cooking oil
1 seasoning bag for braised food contains 2-3 star anise, 1 small piece of cinnamon, 2-3 bay leaves, 1 small handful of Sichuan peppercorns, and 3-4 dried chilies

Instructions

Prepping the Chicken Feet

Clean the chicken feet and trim off the nails to prevent injury during eating and help them absorb the seasoning better during cooking.
Prepare a pot of water, add the chicken feet, cut the green onion into sections, slice the ginger, and add them to the water. Pour in 20ml of cooking wine.
Bring the water to a boil over medium heat, then simmer for 2-3 minutes. This step removes any blood and impurities, reducing any strong odors. After boiling, remove the chicken feet, rinse them with hot water, and drain well.
Place the chicken feet in a bowl while still hot. Add 1 tbsp dark soy sauce and mix well for even coloring.

Air Frying to Achieve "Tiger Skin"

Preheat the air fryer to 200°C (392°F). This helps the chicken feet heat up quickly and form the crispy "tiger skin."
Place the colored chicken feet into the air fryer basket, making sure they're spaced out to avoid sticking together. Set the air fryer to 200°C and cook for 18 minutes. During cooking, the skin will gradually dry and form wrinkled, tiger-skin-like folds, and the color will deepen.

Stir-Fry Seasonings and Braise the Chicken Feet

While the chicken feet are air frying, prepare a braising pot. Add a moderate amount of cooking oil to the pot, and over low heat, add 3-4 smashed garlic cloves, sliced green onion, and ginger. Stir-fry slowly until fragrant.
Add 1 tsp doubanjiang and stir-fry over low heat until the oil turns red and the fragrance of the bean paste is released.
Add about 200ml of water (enough to cover the chicken feet), followed by 1 tbsp light soy sauce, 1 tsp oyster sauce, 5-6 pieces of rock sugar, and the seasoning bag. Stir to mix well so the flavors integrate into the broth.
Carefully add the roasted chicken feet into the pot, making sure they're fully submerged in the broth. Bring the broth to a boil over high heat, then lower the heat and simmer for about 1 hour. Occasionally stir the chicken feet to ensure even heat distribution and flavor absorption.

Simmer and Reduce the Sauce

After 1 hour, the chicken feet should be tender and the meat should be falling off the bone. Open the pot, turn the heat to high, and reduce the sauce.
During this process, stir the chicken feet regularly to ensure the sauce evenly coats the chicken feet. Once the sauce thickens and becomes glossy on the chicken feet, turn off the heat and serve.

Nutrition