Chicken Feet, Dim Sum style – How to make Authentic Restaurant-style Chicken Feet (紫金凤爪)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Dim Sum style chicken feet, a.k.a. Feng Zhua or Pheonix Claws – a dish that’s definitely a bit on the complex side but more than tasty to make up for it.

We do the Dim Sum restaurant-style steaming method for these chicken feet instead of the braising method that’s popular online – lengthy steaming ensures tender, fall-off-the-bone chicken while still preserving its puffy skin. There’s three sauces that’re most common with chicken feet – abalone sauce, black bean sauce, and zijin chili garlic sauce… while all three are popular, we felt the zijin chili garlic variety was perhaps the most ‘classic’ with that distinctive red-ish color, so that’s the direction we went.
As always, here’s the detailed written recipe over on /r/cooking:

Outro Music: “Add And” by Broke For Free

Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d acquire in China. Our goal for each video is to give you a recipe that would at least acquire you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!

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