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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 450g of deep-fried chicken feet under running water to remove frost, then drain well.
Watch out
Handle gently while rinsing, otherwise the delicate fried skin may tear.
Bring 1500ml of water to a rolling boil in a wok over high heat, add the chicken feet, and boil vigorously for 5 minutes to extract sourness and excess oil.
local_fire_departmentHigh heat, about 5 minutesWatch out
Must blanch for a full 5 minutes, otherwise stale oil odors and sour frozen flavors will remain.
Transfer the blanched chicken feet into a bowl of cold water to cool, rinse away residual surface oil, then transfer to a colander to drain completely.
Watch out
Drain thoroughly before cutting and marinating, otherwise excess water will dilute the sauce and prevent it from coating properly.
Chicken feet are slippery and oily; hold firmly with a flat grip to prevent the cleaver from slipping and cutting fingers.
Place drained chicken feet on a cutting board and slice each in half straight down through the palm center for better flavor absorption and easy eating.
Watch out
Cut cleanly along the cartilage without splintering bones, otherwise tiny bone fragments will ruin the texture.
Mince 1 shallot and prepare 1 tbsp minced garlic. In a large bowl, combine 1 tbsp sweet bean sauce, 1 tsp chili bean paste, 0.5 tsp chu hou paste, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 0.5 tsp sugar, 0.25 tsp white pepper powder, 1 tbsp Shaoxing wine, and 2 tsp cornstarch. Add the minced garlic and shallot, then stir well with a spoon until smooth and cohesive.
Watch out
Ensure cornstarch is fully dissolved with no lumps, otherwise white starchy clumps will form during steaming.
Add the halved chicken feet into the sauce bowl and toss gently with a spoon until evenly coated. Chill and marinate in the refrigerator for at least 4 hours (overnight preferred).
Watch out
Be cautious of sharp bone tips if tossing by hand
use a spoon or wear protective gloves
Arrange the marinated chicken feet evenly in a heatproof steaming dish. Scatter 1 tbsp toasted fermented black beans over the top and garnish with 0.5 sliced red chili rings.
Watch out
Sprinkle fermented black beans on top right before steaming
do not mix them into the marinade early, otherwise they will release excess bitter saltiness
Steam will be extremely hot when opening the lid and removing the dish; use heat-resistant gloves or plate grippers to prevent burns.
Set a steam rack over boiling water in a wok. Place the chicken feet dish inside, cover tightly, and steam over high heat for 15 minutes until fully tender, gelatinous, and infused with sauce.
local_fire_departmentHigh heat, about 15 minutesWatch out
Maintain a rolling boil on high heat throughout
add hot water if it runs low, otherwise low heat will fail to soften the gelatin
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