How to make Oyster Sauce Chicken Feet and the recipes of Oyster Sauce Chicken Feet

Oyster Sauce Chicken Feet


  • Chicken feet………750 grams
  • Dark soy sauce………30 grams
  • Cooking wine………25 grams
  • MSG………15 grams
  • Salt………10 grams
  • White sugar………50 grams
  • Sesame oil………10 grams
  • Peanut oil………1000 grams
  • Ground pepper………5 grams
  • Scallion, chopped………20 grams
  • Water………1000 grams
  • Star anise………15 grams
  • Dried tangerine peel………15 grams
  • Sichuan peppercorns………10 grams

Cooking Method:

  1. Remove the outer skin from the chicken feet, trim the tips of the toes, and marinate them with dark soy sauce.
  2. Heat peanut oil in a frying pan until 70% hot. Fry the chicken feet until they turn deep red, then remove and soak in clean water for about 2 hours to remove excess oil. Place them in a container and add ginger, chopped scallions, salt, white sugar, MSG, cooking wine, dark soy sauce, water, star anise, dried tangerine peel, and Sichuan peppercorns. Steam over high heat until tender. Remove the chicken feet.
  3. Heat peanut oil in a pan over medium heat, add cooking wine, then pour in the broth, chicken feet, oyster sauce, rock sugar, MSG, original juice, dark soy sauce, and ground pepper. Braise for 2 minutes, thicken with damp starch, and stir in sesame oil and a little peanut oil. Transfer to a serving dish and serve hot.

Key Techniques:

  1. Alternatively, blanch the chicken feet in boiling water and then fry until they are cooked through and turn red.
  2. After frying, it’s best to soak the chicken feet in warm water.
  3. When steaming the chicken feet, adjust the amount of seasoning and water based on the soaking time of the chicken feet.

Flavor Characteristics:

  1. Chicken feet, known as “Phoenix Claws,” are traditionally associated with auspicious symbolism due to their resemblance to phoenix claws used in imperial rituals. This dish features chicken feet that are first fried and then braised, resulting in tender skin, rich in flavor from various sauces, and adaptable to different preferences.
  2. Chicken feet are typically tough due to their thick skin, coarse bones, and minimal meat, often used as an ingredient in soups. However, when prepared in this manner, they become a delicacy in Guangdong cuisine. “Oyster Sauce Chicken Feet” is meticulously prepared by first boiling, then frying, and finally braising. The golden color, wrinkled skin, tender meat, and rich oyster sauce create a dish that is savory and satisfying, with a unique and varied flavor profile depending on regional and seasonal variations.

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