Chicken Feet (Phoenix Talons)
Braised chicken feet seasoned with black bean sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yip Hong's Dim Sum Restaurant
Chicken feet, or 'feng zhao' (鳳爪) in Chinese, have been consumed in China for centuries, likely originating as a resourceful way to utilize all parts of the chicken, particularly during times of scarcity. The transformation into a braised delicacy with black bean sauce reflects the evolution of Chinese cuisine towards complex flavor profiles and textural contrasts. The dish embodies principles of frugality and innovation, key tenets of Chinese culinary history.
Chicken feet are more than just food in Chinese culture; they represent resourcefulness, culinary creativity, and a willingness to appreciate parts of an animal often discarded in Western cuisine. They are a popular dim sum item, enjoyed during social gatherings and family meals.
Dim Sum Staple
Chicken feet are a quintessential dim sum dish, typically served alongside other small plates during brunch. Their popularity reflects their accessibility and perceived affordability as well as wide acceptance across different regions.
Symbol of Resourcefulness
Eating chicken feet highlights the Chinese value of using all parts of an animal, minimizing waste and maximizing nutritional intake. It showcases resourcefulness and respect for food.
Texture Appreciation
Chinese cuisine often values texture as much as flavor. The gelatinous, chewy, and slightly crunchy textures of chicken feet offer a unique sensory experience that is highly appreciated by many Chinese diners.
Chicken feet in black bean sauce are characterized by a savory, umami-rich, and slightly sweet flavor profile, with a complex interplay of textures from the soft, gelatinous skin to the cartilage and small bones.
The dominant flavor comes from the fermented black beans (dou豉豉), which provide a salty, savory, and slightly funky base. Soy sauce adds further depth of umami and saltiness. Ginger, garlic, and sometimes chili peppers contribute aromatic warmth and a hint of spice. Sugar balances the savory elements, creating a harmonious sweet-and-savory taste. The cooking process, often involving deep frying and then braising, results in a uniquely soft and gelatinous texture contrasting with the small bones and cartilage, making for a complex mouthfeel.
Proper Cleaning
Thoroughly clean the chicken feet by removing the nails and any impurities. Soak them in cold water for some time to help remove any lingering blood or dirt.
Blanching is Key
Blanching the chicken feet before frying helps to remove any remaining impurities and tightens the skin, making it easier to deep fry. Adding ginger and scallions to the blanching water adds flavor.
Deep Frying for Texture
Deep frying gives the chicken feet a wrinkled, bubbly skin, which is crucial for the desired texture. Be cautious during deep frying, as the moisture in the chicken feet can cause splattering.
Slow Braising is Essential
Braising in a flavorful sauce with black beans, soy sauce, and aromatics allows the chicken feet to become tender and absorb the flavors. The braising time is crucial for achieving the desired soft and gelatinous texture. A pressure cooker can significantly reduce the braising time.
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