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Hong Kong-style Phoenix Claws with Black Bean Sauce

groups4 servingsspeedMediumcountertopsPrep: 25 minsskilletCook: 15 minsscheduleTotal: 40 minsoutdoor_grillSteamedlocal_fire_departmentMild
Allergens:warningSoywarningGlutenwarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

16 Steps Total
01
Waiting Time
00:01:24
  • Place 12 fried chicken feet into a large bowl
  • Pour enough cold water to fully submerge the chicken feet
  • Soak for 15 minutes until the water turns cloudy and impurities are leached out from inside the bones
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Watch out

The soaking time must reach 15 minutes, otherwise filth trapped inside the bones will not soften and remain hard to wash away.

Ingredients:deep-fried chicken feet (12 piece)
Tools:mixing bowl
02
Preparation
00:01:54
  • Pour away the dirty soaking water and refill with clean cold water
  • Wash each chicken foot with gentle movements, repeating the water change 4 times until the water remains completely clear
  • Scoop out chicken feet and place them on a sieve to drain water
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Watch out

Washing movements must be gentle and done in a large container, otherwise rough scrubbing will tear and peel off the fried skin.

Ingredients:deep-fried chicken feet
Tools:colander
03
Preparation
00:02:32
warningStay safe

Hold the chicken feet firmly when cutting bones with kitchen shears to prevent the shears from slipping and cutting your fingers.

  • Use kitchen scissors to trim off the claw tips from all 12 chicken feet clean
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Watch out

The tips of the claws must be thoroughly trimmed, otherwise the texture will be affected and they may easily pierce the mouth when eating.

Ingredients:deep-fried chicken feet
Tools:kitchen scissors
04
Preparation
00:02:39
warningStay safe

Keep hands clear of the cutting line when chopping bone with a cleaver, and ensure the cutting board is steady.

  • Chop 6 of the chicken feet in half through the middle using a Chinese cleaver
  • Keep the remaining 6 chicken feet whole to maintain an attractive presentation when plated
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Watch out

Do not chop all chicken feet in half, otherwise the final dish will look less visually appealing.

Ingredients:deep-fried chicken feet
Tools:kitchen knifecutting board
05
Preparation
00:02:57
  • Spread the cut chicken feet onto a clean dry towel
  • Wrap and press with the towel to thoroughly absorb all surface moisture
  • Place them spread out on a sieve to air dry further for later use
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Watch out

Water must be thoroughly dried off and air-dried, otherwise excess water will leach out during steaming, dilution the flavors.

Ingredients:deep-fried chicken feet
Tools:kitchen towel
06
Preparation
00:03:16
  • Peel garlic cloves and mince finely to get 1 tbsp of minced garlic
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Watch out

Do not use too much minced garlic, otherwise its strong garlic flavor will overwhelm the sauce.

Ingredients:Garlic (1 tbsp)
Tools:kitchen knife
07
Preparation
00:03:33
  • Take 1 tbsp of fermented black beans, put into a bowl, and rinse briefly with water
  • Remove surface dirt and drain quickly, then set aside in the bowl together with the minced garlic
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Watch out

Fermented black beans should only be rinsed lightly, otherwise prolonged soaking will wash away their fragrant flavor.

Ingredients:black bean (1 tbsp)
Tools:small bowl
08
Preparation
00:03:49
  • In a small seasoning bowl, add 1/2 tsp salt, 1/2 tsp chicken powder, 2 tsp sugar, and 1/2 tsp white pepper powder
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Watch out

Dry seasonings should be measured accurately

sugar neutralizes the saltiness of the sauce and should not be reduced

Ingredients:Salt (0.5 tsp)chicken powder (0.5 tsp)sugar (2 tsp)white pepper powder (0.5 tsp)
Tools:measuring spoon
09
Preparation
00:04:16
  • Use a spoon to thoroughly mix the dry salt, chicken powder, sugar, and white pepper first
  • Add 2 tsp Sa Cha sauce, 2 tsp sweet sauce, and 2 tsp chilli bean sauce
  • Mix all seasonings thoroughly into a smooth, thick reddish-brown Chilli Sauce paste
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Watch out

Dry powders must be mixed thoroughly before adding liquid sauces, otherwise the Chilli Sauce flavor will be uneven.

Ingredients:Saltchicken powdersugarwhite pepper powderSa Cha sauce (2 tsp)sweet sauce (2 tsp)chilli bean sauce (2 tsp)
Tools:spoon
10
Active Cooking
00:05:18
warningStay safe

Beware of light oil splatters while sautéing over low heat; keep bare skin away from the wok edges.

  • Add 1 tbsp cooking oil into a wok and set to the lowest heat
  • Add 1 tbsp prepared minced garlic and 1 tbsp washed black beans
  • Stir-fry over low heat until garlic turns golden brown and fragrant, then scoop out together with the hot cooked oil into a bowl
local_fire_departmentLowest heat, about 2 to 3 minutes
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Watch out

Must use lowest heat throughout

high heat will quickly burn the garlic and make it taste bitter

Ingredients:Cooking oil (1 tbsp)Garlicblack bean
Tools:wokspatula
11
Preparation
00:06:08
  • Place the air-dried chicken feet into a large mixing bowl
  • Add 2 tbsp potato starch
  • Toss and mix thoroughly by hand until each chicken foot is evenly coated with a thin layer of starch
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Watch out

Potato starch must be coated before adding sauce

it locks in moisture to prevent wateriness during steaming and helps sauce adhere

Ingredients:deep-fried chicken feetpotato starch (2 tbsp)
Tools:mixing bowl
12
Preparation
00:06:31
  • Pour all 8 tbsp of prepared Chilli Sauce over the starched chicken feet
  • Mix thoroughly by hand until every chicken foot is fully coated with sauce
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Watch out

Mix evenly to ensure the sauce penetrates into every crease of the chicken feet.

Ingredients:deep-fried chicken feetSa Cha saucesweet saucechilli bean sauce
Tools:mixing bowl
13
Preparation
00:06:50
  • Add the sautéed garlic and black beans along with their hot cooked oil
  • Add 1 tbsp fried garlic
  • Toss and mix thoroughly by hand again
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Watch out

Fried garlic must not be omitted, as it is the key ingredient to enhance the rich garlic aroma.

Ingredients:Fried garlic granules (1 tbsp)Garlicblack bean
Tools:mixing bowl
14
Preparation
00:07:26
  • Add dark soy sauce gradually (1/2 tsp total, added by half-teaspoons at a time) and toss until the desired deep reddish-brown color is achieved
  • Add 1 tsp sesame oil and mix well for aroma
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Watch out

Dark soy sauce must be added gradually in small amounts

pouring too much at once will make the color too dark and unfixable

Ingredients:dark soy sauce (0.5 tsp)sesame oil (1 tsp)
Tools:mixing bowl
15
Preparation
00:07:55
  • Divide the seasoned chicken feet evenly into 5 small dim sum steaming dishes
  • Top each dish with 2 fresh sliced red chilli pieces for garnish
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Watch out

Plating into small dishes allows the chicken feet to heat evenly and retains sauce flavor better.

Ingredients:red chilli (2 piece)
Tools:dim sum steaming plate
16
Active Cooking
00:08:11
warningStay safe

Use heat-resistant gloves or plate tongs when removing the steamer lid and hot dishes to prevent steam and contact burns.

  • Bring water in the steamer pot to a rolling boil with heavy steam
  • Place the small dishes inside the bamboo steamer and close the lid tightly
  • Steam over highest heat for 10 minutes until the chicken feet puff up, absorb the sauce, and the sauce thickens and clings to them
local_fire_departmentHighest heat, steam for 10 minutes
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Watch out

Water must be brought to a full boil before putting the steamer in

maintain high heat for the full 10 minutes

Tools:bamboo steamerheat-resistant gloves

groceryAll Ingredients

deep-fried chicken feet12 piece
Garlic1 tbsp
black bean1 tbsp
Fried garlic granules1 tbsp
Salt0.5 tsp
chicken powder0.5 tsp
sugar2 tsp
white pepper powder0.5 tsp
Sa Cha sauce2 tsp
sweet sauce2 tsp
chilli bean sauce2 tsp
potato starch2 tbsp
dark soy sauce0.5 tsp
sesame oil1 tsp
red chilli2 piece
Cooking oil1 tbsp

blenderAll Tools Needed

mixing bowlcolanderkitchen scissorscutting boardkitchen knifekitchen towelsmall bowlmeasuring spoonspoonspatulawokdim sum steaming platebamboo steamerheat-resistant gloves