Dim-Sum-Style Chicken Feet

So you want to know how to make dim-sum-style chicken feet at home? A friend of mine was more than happy to share her family recipe with me. The feet are fried first, then marinated, then steamed.

Make sure to WASH the chicken feet first and chop off toenails. Cut the feet into quarters.

Dim-Sum Style Chicken Feet (Golden Phoenix Claws)

You will need:
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 (see note)
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 seed oil

Heat the oil and mix the chicken feet with maltose sugar. Fry them until they are golden brown. It should take about 7 minutes. Remove the feet and drain.

Boil water and add ginger, star anise and parsley roots. Add the chicken feet. Bring the mixture to a boil again. Then reduce the heat and simmer them for 90 minutes. Drain.

Combine marinade ingredients and marinate the feet for 24 hours. Before serving, steam the feet and marinade for 15 minutes. Enjoy!

Comments
Jayson says:

Hi carie found your recipe helpful, can I use regular sugar instead of malt sugar?its quite difficult to find malt sugar here in the Philippines

Carrie says:

Hi Jayson,

I’m not sure if you can or not. The only thing to do is try! Sorry I don’t have a better answer for you.

christina says:

hi carrie, i have been wanting to cook this dish. My family love this dish at the Ah Yat Dim sum restaurent. So glad I come across your recipe. Gonna cook this dish for them But I have some doubt.
What is Chinese parsley roots ? Can you also translate to cantonese?
Can I use rice wine instead of Sake?

Thank you,

Carrie says:

Hi Christina,

I wish I could answer you, but I don’t speak Cantonese. I’m not sure about the substitution either.

Enone says:

thanks for sharing your recipe. my sons (teens ) just love chicken feet, dim sum. can’t wait to cook this. can i buy sake at any Chinese store or is there a substitute for sake?

carol says:

thanks for sharing this recipe my husband and i craving this recipe most of the time.try to cook this soon..

Gary says:

Great recipe!!! Thanks !!! I sometimes see chicken feet that’s white and not cooked with soy. I was wondering if you knew that recipe too.

Jet says:

This is great! Gotta do this. My wife love this. Thanks for the info!

Danilo Ysmael says:

this is great!….adds to my collection ….

JOSEPH FROM BUFFALO says:

I made this recipe, It was great. My wife who grew up eating these said it was great too. I was happy it reminder her of her home. I enjoyed them too.

wendy leatham says:

This is one of the most yummiest dishes I have found yet that is authentic and easy to make at home. Though it takes a little time it is worth it. I have a chinese sister in law from beijing and she has just had a baby, her mother couldn’t make it down to australia and she was feeling home sick. So I made some of her favorite dishes and she loved the chicken feet most of all.
Thank you Carrie for posting this wonderful recipe.

Flordeliza T. Dalipe (flor) says:

Thanks for sharing the recipe. I love gnawing the feet, especially with a glass of San Miguel beer. Good cooking

yohana says:

Hi Carrie,
thanks so much for the recipe…. I went shopping this morning with hubby and he decided to buy a kilo of chicken feet, and wanna cook chicken feet dim sum style! never cook chicken feet before.. so I googled the recipe and I found yours!! that’s really help!!…… He is cooking now… :))

balayanglash says:

my husband and i always order congee and chicken feet when we go to a dimsum house. we started to like the combination way back in the Philippines. Lately when we go to dimsum houses and we look for chicken feet, more likely than not, they run out of it. Many times we end up finishing lunch without the chicken feet.

I am so glad I stumbled into your recipe. I will start preparing it tonight and have congee and chicken feet for lunch tomorrow, at home. Hmmmmm… looking forward to it. Thank you for posting!

wombat says:

this recipe is very close to my husbands family recipe, he is chinese/cambodian.

I could not remember the recipe though, and I stumbled accross yours, and there it was, so close, so good, thanks for taking the time to post it!

in case you were curious, his family uses regular sugar mixed with a bit dark soy sauce before frying, and they use fermented whole black beans, but the rest is pretty close!!

tim

Fe says:

Thank you very much for sharing this recipe and looking forward to trying it! Have been on the search for a while and quite surprised that my cookbook on 1,000 Recipes from China didn’t have it.

thank you for sharing this. we like chicken feet but they always cook it the same way and we are getting tired of it. we will try this one. thanks! :D

Carrie says:

I’m glad I could help. You’ll have to let me know how it turns out.

RC says:

Thank you for this recipe. I can’t wait to try this recipe.

Carrie says:

Hi Pamela,

I’m glad you found this recipe helpful. Maltose sugar is sugar made from malt. It’s crystalized white sugar.

Pamela Johnston says:

Just left a thank you note. Looked everywhere for YOUR note on maltose sugar, but couldn’t find it. Is this a liquid, like malt syrup?

Thank you for your response.

Pamela Johnston says:

I am VERY HAPPY to have found this recipe. I lived in Hong Kong for six years many years ago, and I’ve never been able to locate this recipe before. I LOVE ‘em, and duck’s web, too. Thank you Very, Very much for this recipe. I can’t wait to try these…

I have recently developed a skin condition for which I need to eat lots of collagen-rich foods – and chicken feet are rich in collagen. I tried eating them boiled (since I wasn’t able to locate the Cantonese dim sum recipe), and it was grim! This will make it easy for me to get the collagen I need, and in the manner I MUCH prefer! Thank you again SO MUCH!!!!!

Tuan says:

Thank a lot! I had been looking for this recipe for a while. Thanks for sharing!

Paul C. says:

Awesome, I subbed the maltese sugar with maple sirup, followed exact…til the marinade which i used shanghai pickling sauce….(like a malt/vinegar rice wine type of thing) …. turned out better than anything you have ever tasted!!

Carrie says:

Hi Paul,

That’s great. I’m glad to hear that you liked the recipe.