Dim Sum Chicken Feet (Feng Zhua)
凤爪 fèngzhuǎSay it: fung-jwah
Feng zhua, literally "phoenix claws," are a beloved dim sum classic from Guangdong province. Chicken feet are first deep-fried to puff the skin, then slowly braised until meltingly tender in a savory black bean sauce. The result is a sticky, gelatin-rich bite with deep umami flavor that dim sum lovers crave. Served in bamboo steamers during yum cha, these are eaten for the luxurious collagen texture as much as the taste.
Dim Sum Chicken Feet (Feng Zhua)
凤爪, fèngzhuǎ
Pronounced fung-jwah
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Trim the nails from the chicken feet with kitchen shears and rinse thoroughly. Pat dry with paper towels.
In a large bowl, toss the chicken feet with 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, salt, and white pepper. Let marinate for 20 minutes.
Heat 3 inches (7.5 cm) of vegetable oil in a wok or deep pot to 350°F (175°C). Carefully add the chicken feet in batches and fry for 6–8 minutes until the skin is golden, blistered, and puffed. Remove and drain on paper towels.
Bring a large pot of water to a boil. Add the fried chicken feet, ginger slices, and half the green onion pieces. Boil for 10 minutes to remove excess oil, then drain and rinse under cold water.
Heat 2 tbsp of the frying oil in a clean wok over medium heat. Add the minced garlic and chopped black beans. Stir-fry for 30 seconds until fragrant.
Add the oyster sauce, light soy sauce, dark soy sauce, 1 tbsp Shaoxing wine, sugar, and sesame oil. Stir to combine, then add the chicken stock or water and bring to a boil.
Return the blanched chicken feet to the wok. Reduce heat to low, cover, and braise for 45–50 minutes, stirring occasionally, until the feet are very tender and the sauce has thickened and become glossy.
Stir in the cornstarch slurry and cook for 1 minute until the sauce clings to the feet. Add the remaining green onion pieces and toss gently.
Transfer to a serving plate or bamboo steamer and serve hot.
Regional variants
In some Cantonese restaurants a sweeter version is made with added red fermented bean curd (red bean curd) and star anise. A simpler home version may be steamed instead of fried first, though the skin will not puff.
Cook's notes
- Frying the feet first is essential to create the characteristic puffy, silky skin; do not skip this step.
- Fermented black beans (douchi) give the authentic Guangdong flavor; rinse them briefly before chopping.
- The longer you braise, the more gelatinous and tender the tendons become—45 minutes is the minimum for proper texture.
Serve with
Steamed white rice, other dim sum dishes, and hot Chinese tea.
Make ahead and storage
Can be made a day ahead and gently reheated in the sauce; the texture improves as the flavors meld.
