Phoenix Claws, also known as Steamed Chicken Feet, are a classic Cantonese dim sum delicacy renowned for their tender, flavorful texture and rich, savory sauce. Far from intimidating, this dish is highly prized for its unique texture and the umami depth from fermented black beans and soy-based seasonings.

Dim sum enthusiasts love them for their sticky, melt-in-the-mouth texture and complex, savory flavors, making Phoenix Claws a staple in Cantonese cuisine.

📝 Ingredients (Serves 2–3)

Main Ingredients:

500g chicken feet, cleaned and nails trimmed

2 tbsp fermented black beans, rinsed and mashed

2–3 cloves garlic, minced

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

1 tsp Shaoxing wine

1 tsp sesame oil

1 tbsp cornstarch

1–2 fresh chili slices (optional)

2–3 slices ginger

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken Feet

Clean chicken feet thoroughly and trim nails.

Blanch in boiling water for 3–5 minutes to remove impurities.

Drain and pat dry.

Step 2: Deep-Fry (Optional for Better Texture)

Heat oil in a deep pan.

Fry chicken feet lightly until skin puffs and turns pale golden.

Remove and drain excess oil.

Step 3: Marinate

In a bowl, combine chicken feet with fermented black beans, garlic, soy sauce, oyster sauce, sugar, Shaoxing wine, sesame oil, and ginger slices.

Toss well to coat.

Marinate for 30 minutes to 1 hour for maximum flavor.

Step 4: Steam

Arrange marinated chicken feet in a shallow heatproof dish.

Steam over boiling water for 45–60 minutes until the skin and tendons are soft and gelatinous.

Step 5: Serve

Serve hot as part of a dim sum spread.

Garnish with chili slices or chopped spring onions if desired.

🌿 Tips & Variations

Texture: Deep-frying before steaming helps skin puff and become tender.

Fermented Black Beans: Rinse lightly to reduce excess saltiness.

Serving: Best served hot for sticky, melt-in-the-mouth texture.

Optional Add-ins: Add soy sauce, sugar, or chili to adjust flavor profile.

🍚 Serving & Experience

Phoenix Claws are tender, gelatinous, and packed with umami, offering a unique dim sum experience.

The savory, slightly sweet sauce and fermented black bean aroma make them a must-try dish in Cantonese cuisine, perfect for dim sum brunches, festive gatherings, or adventurous culinary exploration.