Pressure Cooker Dim Sum Chicken Feet (Braised Chicken Feet) - Phoenix Claws
Servings: 4 servings
Calories: 342kcal
Chicken Feet are fried briefly and then braised in a pressure cooker with spices and seasonings is one of the popular dim sum dishes across Asia. Also known as the phoenix claws
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Equipment
Ingredients
- 1 Tbsp Salt to rub the chicken feet
- 500 gr chicken feet
- Cooking oil for deep frying
- ice-cold water enough to submerge the fried chicken feet
- 1 Tbsp cooking oil
Seasoning:
- 2 cloves garlic finely chopped
- 1 Tbsp ginger grated
- 1 star anise
- ¼ cup shaoxing wine
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- ¼ cup rock sugar or use 1 Tbsp granulated sugar or brown sugar to your taste
- water just enough to cover
- 2 Red chili finely chopped
To thicken the braising liquid (optional):
- 2 tsp cornstarch or more as needed
- 1 Tbsp water or more as needed
Garnish:
- 1 stalk green onion green part only, finely chopped
Instructions
Preparing Chicken feet:
- Use a sharp knife to cut off the nail from the feet. Remove any brownish or yellowish spots from the skin if you see any. Rub the chicken feet with salt all over. Rinse off the salt of the chicken feet in a clean water. Pat them really dry with an absorbent paper towel
If you deep frying the chicken feet on the stove:
- Preheat enough oil to deep fry the chicken feet. Preferably in a pot or wok that has a lid (because it will splatter when you deep fry them). You may need to do this in batches. While the oil is heating, get the seasoning ingredients ready.
- Deep fry the chicken feet batch by batch if necessary. Fry until they turn pale golden brown and dry, about 5 minutes. Remove the chicken feet and submerge them into the ice-cold water. Repeat with the rest of the chicken feet
If you air fry the chicken feet in the air fryer instead of deep-frying:
- Coat the chicken feet with some cooking oil. Place the feet in the air fryer basket in one layer so they cook evenly. Air fry at 400 F (200 C) for 15 minutes and give them a shake or flip the feet over and cook for another 15 minutes or until they are golden brown
If you bake the chicken feet in the oven instead of deep-frying:
- Preheat oven at 375 F (190 C). Coat the chicken feet with some cooking oil. Bake the chicken feet for 30 minutes. Turning them halfway during cooking. Bake until they are golden brown
Soak in ice-cold water:
- Immediately soak the fried chicken feet in cold water for at least 1 hour. Go for 2 hours if you have the time. This part is to plump up the chicken feet
Braising with Instant Pot:
- Press saute on instant pot. Add oil and when it says "hot", add garlic and ginger and saute for 1 minute. Add star anises and stir fry for another 30 seconds. Add cooking wine to deglaze the pot. Scrape the bottom of the pot to make sure nothing gets stuck. Add the chicken feet, oyster sauce, soy sauce, dark soy sauce, red chili (if using) and stir to mix everything. Pour in the water just enough to barely cover the feet. Turn off saute and close the lid. Press Pressure Cooker, high pressure and set the timer to 35 minutes (as shared by a reader that is enough to make them tender). If they aren't tender enough, you can always add another 3-5 minutes later on. Do natural relase and then carefully turning the steam release handle to vent and wait until the pressure valve to collapse all the way and then uncover the lid
- Press saute to bring it back to a boil and mix the cornstarch with water and pour it in to thicken the sauce slightly
Braising on stove-top:
- Preheat a pot with a lid and add cooking oil. Add garlic and ginger and saute for 1 minute. Add cooking wine to deglaze the pot. Scrape the bottom of the pot to make sure nothing gets stuck. Add star anises and stir fry for another 30 seconds. Add the chicken feet, oyster sauce, soy sauce, dark soy sauce, red chili and stir to mix everything. Pour in the water just enough to cover the feet and let it come to a gentle simmer. Close the lid and let it gently simmer for the next 1 1/2 -2 hours or until the chicken feet are tender.
- Mix cornstarch with water and stir it in to thicken the sauce slightly if you want
Serving:
- Sprinkle some chopped green onion and serve immediately
Video
Nutrition
Calories: 342kcal | Carbohydrates: 5g | Protein: 26g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 2457mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 34mg | Calcium: 125mg | Iron: 2mg
