Tender, gelatinous chicken feet braised in a spiced soy-black vinegar sauce — a dim sum legend.
Feng zhao (鳳爪) or chicken feet represent Hong Kong's fearless approach to using every part of an ingredient. These humble extremities are braised for hours in a complex sauce of soy, black vinegar, and warm spices until they become gelatinous, succulent morsels with tender meat clinging to the bones. Rich in collagen, they're believed to support skin and joint health. Served with toothpicks at dim sum, they're a test of one's adventurousness and appreciation for authentic Hong Kong cuisine.
Serves 4
Bring a pot of water to boil. Add chicken feet and boil for 5 minutes. Drain and rinse under cold water, removing any remaining feathers or debris.
Combine soy sauce, black vinegar, water, star anise, and ginger slices in a pot. Bring to a boil.
Add blanched chicken feet to the liquid. Reduce heat to low, cover, and simmer for 90-120 minutes until very tender and gelatinous.
Uncover and let simmer another 20 minutes to reduce sauce. The feet should be glazed and glossy. Transfer to a serving bowl with some sauce.
Proper cleaning and blanching is essential to remove any remaining feathers.
The long braise time is crucial for achieving the gelatinous texture.
Serve with toothpicks and extra sauce for dipping.
Add dried chili for heat
Include preserved plums (suan mei) for tanginess
Make in a clay pot for deeper flavor
Refrigerate in braising liquid up to 5 days. The flavor improves as it sits.
Chicken feet have been treasured in Cantonese cooking for centuries, representing resourcefulness and respect for ingredients. They're a permanent fixture on dim sum carts across Hong Kong.
Yes, they're entirely safe and highly nutritious. They're commonly eaten throughout Asia and are rich in collagen.
Use a toothpick to separate the meat from the delicate bones. The skin and tendons are edible and prized.
Per serving · 4 servings total
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