China,  CULTURAL TRAVEL,  Taiwan

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)
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!

I'm a chronically ill Canadian who has been living in Taiwan since 2006. I'm a bit of a jack of all trades! I love art, gardening, flower arranging, reading (that's an understatement if you've seen my GoodReads profile), and snuggling with my cats. Animal videos make me cry. I hate cooking. Nothing makes me happier than seeing my garden bloom! Learning about new cultures and exploring the world has been my thing since I started traveling at age 19. A self-professed autodidact, I can speak comfortably on many different subjects and hold a special place in my heart for science, technology, law, health and medicine, and history. You can find me nerding out at home most of the time due to being chronically ill and housebound. If I'm not engaged in one of the activities listed above, I'm probably building websites. Check my About page under Carrie Kellenberger to learn why I'm taking you on this journey with me through My Several Worlds. I can't wait to get to know you better!


  • Pamela Johnston

    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!!!!!

  • Pamela Johnston

    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.

  • Fe

    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.

  • wombat

    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!!


  • balayanglash

    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!

  • yohana

    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… :))

  • wendy leatham

    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.


    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.

  • Gary

    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.

  • Enone

    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?

  • christina

    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,

  • Jayson

    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

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