Braised Chicken Feet (Phoenix Claws) Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
Learn about Serious Eats' Editorial Process
Updated August 29, 2018
Shao Z.

Though they're a dim sum classic, braised chicken feet (A.K.A. phoenix claws) can be a challenge for those unused to eating them. It takes a little while to get used to the plump claws sticking out of a little bowl, and a bit of work to get at the meat in between the tiny bones, but the flavor-packed rewards are well worth the mental and physical effort.

Why this recipe works:

  • Our recipe goes for the classic approach, starting with deep frying the chicken feet to break down their structure. This allows them to absorb a flavor-packed brine more easily.
  • A long, slow braise in flavorful liquid adds another layer of flavor and fully tenderizes the feet.
  • Using some of the reserved braising liquid as the base for the sauce is the final step in our flavor trinity.

Note: Make sure to dry the chicken feet really well with a paper towel before frying. This minimizes oil spattering. Once cooked, Phoenix Claws can be served right away. They're even better the next day.

Recipe Details

Braised Chicken Feet (Phoenix Claws) Recipe

Active 60 mins
Total 5 hrs
Serves 4 to 6 servings

Ingredients

For the Brine:

  • 1 cup boiling water

  • 6 whole star anise

  • 4 slices ginger, about 2 inches long and 1/4 inch thick

  • 1 cinnamon stick

  • 6 dried bay leaves

  • 6 cloves

  • Salt

For the Chicken Feet:

  • 2 pounds chicken feet

  • 1 quart vegetable or peanut oil

  • 1/2 cup Shaoxing wine

  • 1 quart cold water

For the Braising Broth:

  • 1 quart homemade or store-bought low-sodium chicken stock

  • 1/2 cup Shaoxing wine

  • 2 scallions

  • 2 slices ginger

  • 2 whole star anise

For the Sauce:

  • 2 teaspoons vegetable or peanut oil

  • 1 long hot pepper, sliced

  • 1 tablespoon minced garlic (about 3 medium cloves

  • 2 tablespoon fermented black beans, rinsed with water and patted dried

  • 1 tablespoon oyster sauce

  • 1 tablespoon sugar

  • 1 teaspoon soy sauce

  • 2 tablespoons water

  • 1 teaspoon cornstarch

Directions

  1. For the Brine: In a 4 quart container, combine 1 cup of boiling water, 6 whole star anise pods, 4 slices of ginger, the cinnamon stick, 6 bay leaves, 6 cloves, and 2 teaspoons of salt. Stir until the salt has dissolve. Set aside.

  2. For the Chicken Feet: Using kitchen shears, snip the nails off the chicken feet. Place chicken feet in a large bowl, add 1 tablespoon of salt, rub the salt and the feet together, and snip off any yellow spots or patches on the feet. Rinse the chicken under running water, drain, and thoroughly pat dry with paper towels. Try to get the chicken feet as dry as possible in order to minimize oil splattering when frying.

  3. Heat vegetable oil in a large Dutch oven or wok to 350°F. When the oil is hot, hold the pot lid with one hand while using long tongs or long chopsticks in the other hand to carefully add a few chicken feet to the oil. Slightly cover the pot with the lid, leaving a small gap on top. Work in batches and do not overcrowd the pot with too many chicken feet. Fry until the oil stops splattering and the chicken feet are golden, about 5 minutes. Transfer the chicken feet to a paper towel-lined bowl to drain. Continue until all the chicken feet are cooked.

  4. When the chicken feet are all fried, transfer to container with brine. Add 1/2 cup of Shaoxing wine and 1 quart of cold water and stir to combine. Refrigerate for 2 hours. After 2 hours, remove chicken feet and drain in a colander. Discard brine.

  5. For the Braising Liquid: Combine chicken stock, 1/2 cup of Shaoxing wine, 2 scallions, 2 slices of ginger, and 2 whole star anise pods to a large Dutch oven and bring to a boil over high heat. Add the chicken feet, reduce to a bare simmer, cover partially, and cook until chicken feet are fully tender, about 2 hours.

  6. For the Sauce: When chicken feet are cooked, remove carefully with a slotted spoon and drain in a colander. Reserve 1 cup of the braising liquid. Discard remaining broth and return pot to stove. In the pot, add vegetable oil, 1 long hot pepper, 1 tablespoon of garlic, and 2 tablespoon of fermented black beans. Cook over medium heat until fragrant, about 1 minute. Add reserved braising liquid, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and 1 teaspoon of soy sauce. Bring the pot to a boil. In a small bowl, combine 2 tablespoon of water and 1 teaspoon of cornstarch. Mix well with a fork, whisk into the pot, then add the chicken feet. Cook, stirring frequently, until sauce has thickened and clings to the chicken feet, about 10 minutes.

  7. Serve immediately or save for later. If serving it later, transfer chicken feet with the sauce to a steam proof plate. Let it cool, cover, and store in the refrigerator. To reheat it, set up your steamer, and steam the chicken feet with the plate until heated through, about 10 minutes.

Special Equipment

Steamer

This Recipe Appears In

Nutrition Facts (per serving)
410Calories
30gFat
8gCarbs
24gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories410
% Daily Value*
Total Fat 30g39%
Saturated Fat 7g34%
Cholesterol 95mg32%
Sodium 889mg39%
Total Carbohydrate 8g3%
Dietary Fiber 1g3%
Total Sugars 3g
Protein 24g
Vitamin C 26mg129%
Calcium 125mg10%
Iron 2mg9%
Potassium 203mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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