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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash hands and clean utensils thoroughly after handling raw poultry to prevent cross-contamination.
Use kitchen scissors to snip off all claws from 700g of chicken feet, then make a longitudinal slit on the underside of each palm for flavor penetration.
Watch out
Hold the chicken feet firmly when trimming claws and slitting palms to avoid slipping and cutting your fingers.
Gently slide the chicken feet along the edge of the pot into boiling water to prevent hot water splashes.
Bring 1500ml of water to a rolling boil over high heat, add chicken feet and blanch until boiling again to remove impurities. Drain and immediately submerge in 1000ml of ice water for 30 minutes. Drain after 30 minutes and pat completely dry with paper towels.
local_fire_departmenthigh heatWatch out
The chicken feet must be wiped completely dry, otherwise moisture entering hot oil during deep frying will cause violent splattering and risk severe burns.
Place dried chicken feet into a bowl, add 2 tsp of cornstarch, and toss well with hands until every piece is evenly coated with a thin layer of starch.
Watch out
Apply only a thin dusting of cornstarch
excessive starch will create a thick gummy crust when deep fried
Maintain safe distance during frying, and watch out for hot steam and oil splatter when removing the pot lid.
Pour 500ml cooking oil into a deep pot and heat to around 130°C. Add chicken feet in batches, cover with a lid, and deep fry over medium heat for about 5 minutes until deep golden and crispy, then remove with chopsticks.
local_fire_departmentmedium heat, about 5 minutesWatch out
Keep oil temp controlled and cover the pot lid while frying
popping oil can spit violently out of the pot
Immediately plunge hot fried chicken feet into 1000ml of cold water and leave to soak for 2 hours, until skin absorbs water, swells up, and forms classic wrinkled 'tiger skin' texture.
Watch out
Soaking time must be at least 2 hours
if too short, skin will not expand properly and won't turn fluffy and tender after steaming
Heat 1 tbsp cooking oil in a wok, stir fry 15g garlic slices, 10g ginger shreds, and 50g onions until fragrant. Add 1 piece red fermented bean curd, 2 tsp oyster sauce, 1 tsp salt, 1 tsp sugar, 2 tsp dark soy sauce, 1 tsp white vinegar, and 2 tsp chili bean paste. Fry well, then pour in 1000ml water, cover and bring to boil.
local_fire_departmentmedium-high heat, about 3 minutesWatch out
Mash the fermented bean curd with a spatula to dissolve completely
unmashed lumps will result in uneven flavor profile
Pour hot cooked broth into a heat-resistant glass container, allow to cool down to room temperature, then stir in 1 tsp of red yeast rice wine.
Watch out
The broth must cool completely before adding wine and chicken feet
hot broth will make the outer skin soggy and lose chewiness
Submerge the soaked chicken feet into the cooled marinade broth container, scatter 10g diced chilies, cover tightly with lid and refrigerate overnight (at least 8 hours). Longer marination yields deeper color and rich flavor.
Watch out
Ensure all chicken feet are submerged under liquid and seal lid tightly to prevent absorbing fridge odors.
Take out marinated color-rich chicken feet into a bowl. Use kitchen scissors to snip each foot into half (or leave whole), add 2 tsp of cornstarch and mix well with hands to coat evenly.
Watch out
Tossing with starch before steaming seals juices and thickens sauce during steaming
ensure every piece is coated
Spread 100g cooked soft peanuts at the bottom of a shallow steaming plate. Arrange chicken feet on top, spoon 50ml of the marinade sauce over, then top with 10g fermented black beans and 5g diced chilies.
Watch out
Scatter fermented black beans evenly
clumping them together will make certain bites overly salty
Steam is extremely hot when opening lid and retrieving plate; use oven mitts or dish retriever clip to prevent burns.
Bring water in a steamer to a boil, place the dish of chicken feet into the steamer, cover tightly and steam over high heat for 15 to 20 minutes until piping hot, tender, and fall-off-the-bone.
local_fire_departmenthigh heat, about 15 to 20 minutesWatch out
Ensure vigorous steam for full 15-20 minutes
insufficient steam time will leave skin tough instead of melt-in-the-mouth soft
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