Soy Sauce Chicken Feet is a classic Cantonese dim sum dish. The chicken feet are bouncy and tender, coated in a rich soy sauce glaze. Sand ginger adds a unique aroma, and a “steep-braise” method instead of a long simmer keeps the skin intact while infusing deep flavor. It’s savory with a hint of sweetness, and the meat falls off the bone with a gentle suck—perfect with tea or as a binge-watching snack.
🌴 Ingredients:
· 500g chicken feet (uniform in size, pale in color, nails removed)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· A few slices of sand ginger (the soul of the dish, adds a unique aroma)
· 1 section of scallion (cut into sections)
· 1 whole head of garlic (peeled and smashed)
· 3-4 dried red chilies (cut into segments, for flavor)
· 2 star anise
· 1 small piece of cinnamon stick
· 2 bay leaves
· A small pinch of Sichuan peppercorns
🌴 Seasonings:
· 4 tbsp light soy sauce
· 1 tbsp dark soy sauce (for color)
· 1 tbsp oyster sauce
· 2 tbsp cooking wine
· A small handful of rock sugar (for a richer flavor and glossy color)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Chicken Feet
Remove the nails and wash the chicken feet. Blanch in cold water with ginger slices and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Remove and immediately transfer to ice water. ⚠️ Note: Starting with cold water removes the odor; shocking them in ice water makes the skin bouncier and more refreshing. - Sauté the Aromatics
Heat oil in a pan. Add the ginger slices, sand ginger, scallion sections, garlic, dried chilies, star anise, cinnamon, bay leaves, and Sichuan peppercorns. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Chicken Feet
Turn to high heat, add the blanched chicken feet, and stir-fry for 2 minutes to coat them in the aromas. Add the light soy sauce, dark soy sauce, oyster sauce, and rock sugar. Stir-fry until evenly colored. ⚠️ Note: Searing the chicken feet until slightly charred makes the final dish more fragrant. - Steep-Braise
Pour in enough hot water to cover the chicken feet (use hot water, or the feet will contract and become tough). Bring to a boil, then reduce to medium-low heat and simmer for 10 minutes. Turn off the heat, cover, and let them steep in the sauce for 15-60 minutes to absorb the flavor. ⚠️ Note: Don’t keep it at a rolling boil, or the skin will break and the texture will become mushy. - Reduce the Sauce
Uncover and turn to high heat to reduce the sauce, stirring constantly until it thickens and coats the chicken feet. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Don’t walk away during this step; the sauce burns easily. - Serve
Turn off the heat and plate the chicken feet. Serve hot. The skin is bouncy, the meat is tender, and the soy sauce flavor is rich with a sweet, savory finish.
💡 More Delicious Recipes:
If you enjoy this savory and bouncy Cantonese classic, you should also try my [Spicy Chicken Feet] for a spicy, addictive kick.
Want to explore more? Check out my full [Cold Dishes ] category!
💡 Tips:
Shock the blanched chicken feet in ice water for a bouncier texture. Sand ginger is the soul of this dish—it adds a unique aroma. Use the “steep-braise” method instead of a long simmer to keep the skin intact and the texture bouncy. Rock sugar gives the sauce a richer, glossier finish. Stir constantly when reducing the sauce for a beautiful shine.
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