✔ Published · cleaning steps, a no-fry option + times for every method
This chicken feet recipe makes the tender, puffy, glossy braised chicken feet served at dim sum, where they are often called phoenix claws (fung zao).
How Do You Cook Chicken Feet? (Quick Answer)
To cook chicken feet, peel off any yellow outer skin, blanch the feet in boiling water for 3 minutes and clip off the nails. For tender dim sum-style chicken feet, pat them completely dry, deep-fry at 350°F (175°C) for 6 to 8 minutes, soak in ice water for 1 to 2 hours until puffy, then braise in black bean sauce for 45 to 60 minutes, until the skin is soft and slips off the bones. For soup or stock, simmer blanched feet for 2 to 4 hours. Like all chicken, cook chicken feet to at least 165°F (74°C).
At a glance
The one tip that matters: Dry the blanched feet completely before frying, then soak them in ice water straight after. Bone-dry skin blisters in the oil, and the cold soak makes it puff into the soft, wrinkly texture dim sum chicken feet are known for.
The feet are cleaned, blanched, fried until blistered, soaked in ice water so the skin puffs and wrinkles, then braised in a garlicky black bean sauce until soft enough to slip off the bone. Below you'll find how to clean chicken feet (peeling the yellow membrane and clipping the nails), a no-fry braise for anyone who would rather skip the hot oil, and times for soup and stock, slow cooker, Instant Pot, air fryer and adobo-style chicken feet. Like all chicken, chicken feet should reach an internal temperature of at least 165°F (74°C).
Why You'll Love These Braised Chicken Feet
- Dim sum texture at home: puffy, wrinkled skin that turns soft, sticky and gelatinous after braising.
- A bold black bean sauce with garlic, ginger, oyster sauce and a little chili heat that clings to every piece.
- A no-fry option, plus soup, slow cooker, Instant Pot, air fryer and adobo methods, all with times.
- Budget friendly: chicken feet are one of the least expensive chicken cuts, and extras make a rich, gelatin-packed stock.
What Are Chicken Feet? Taste and Texture
Chicken feet are the feet and lower legs of the chicken. They are mostly skin, tendon and cartilage around small bones, with very little meat. In the US they're also sold as chicken paws, which usually means the foot cut off just below the ankle joint and already peeled. In Cantonese dim sum they're called phoenix claws (fung zao), in Mexico patas de pollo, and they also turn up in Jamaican chicken foot soup, Korean dakbal, South African street food and Filipino barbecue.
The flavor is mild and chicken-like, so chicken feet take on the taste of whatever they're cooked in. The texture is the point: long, gentle cooking turns their collagen into gelatin, giving soft, sticky skin with a slight chew from the tendons. To eat them, nibble the skin and tendons off one toe at a time and set the small bones aside.
Where to Buy Chicken Feet (and How Much)
- Asian grocery stores: the easiest place to find them, fresh or frozen, usually peeled and sometimes with the nails already clipped.
- Hispanic markets: look for patas de pollo in the meat case or freezer.
- Butchers and farms: feet from local poultry farms are often sold unpeeled, so plan on the scald-and-peel step. They're prized for stock.
- Supermarkets and online: some supermarket meat counters carry them or can order them, and many online meat suppliers sell them frozen.
- What to look for: plump, pale, creamy-white feet with unbroken skin and no bruises, dark spots, slime or off smell.
- How much: 1 1/2 lb is about 16 to 20 feet, enough for 4 as part of a dim sum spread. For stock, 2 lb of feet is plenty for about 3 quarts of water.
- Storing raw feet: refrigerate at 40°F (4°C) or below and cook within 1 to 2 days, or freeze them. Thaw frozen feet in the refrigerator, never on the counter.
How to Clean Chicken Feet (Peel, Clip and Blanch)
Cleaning chicken feet takes about 15 minutes and needs only a large bowl, a pot and a sturdy pair of kitchen shears. Most chicken feet sold in US stores have already been scalded and peeled, so check before you start: peeled feet are pale and smooth, while unpeeled feet have a thin, yellow, slightly scaly outer skin.
- Rinse and scrub: soak the feet in a large bowl of cold water, rub them with coarse salt and rinse. Rinse in a bowl rather than under a splashing tap, and keep raw chicken away from other food.
- Peel the yellow membrane: if the outer skin is still on, dip the feet in boiling water for 30 to 60 seconds, plunge them into ice water, then pull the skin off from the leg end down over the toes. Don't scald them for longer, or the membrane starts to cook on and sticks.
- Trim calluses: cut away any dark, hard spots on the pads with a paring knife, and discard any foot with broken, gray or slimy skin.
- Blanch: cover the feet with cold water, add ginger, green onion and a splash of Shaoxing wine, boil for 3 minutes while skimming the foam, then drain and rinse. It removes impurities and any off odor.
- Clip the nails: snip each nail off at the first knuckle with kitchen shears. Then wash your hands, the sink, the shears and the board with hot, soapy water.
Why Fry, Then Braise? The Secret to Puffy Dim Sum Chicken Feet
The classic dim sum texture comes from three stages. Frying dehydrates the skin and makes it blister. Soaking the hot fried feet in ice water makes the blistered skin absorb water and puff up, which is what creates the wrinkly look sometimes called tiger skin. Braising then softens the collagen into gelatin, so the skin turns tender and sticky and the wrinkles hold onto the sauce.
Deep-frying chicken feet is the riskiest part of this recipe, because any water on the skin makes the hot oil spit. Keep it safe:
- Pat the blanched feet completely dry and let them air-dry on a rack before frying.
- Use a deep, heavy pot or wok filled no more than one-third full, and keep the oil at 350°F (175°C) with a thermometer.
- Fry in small batches with a lid or splatter screen held over the pot, wear long sleeves, and keep children and pets away.
- Never leave hot oil unattended, and let it cool completely before straining or discarding it.
No-Fry Braised Chicken Feet (Safer Alternative)
Skip the frying and ice soak entirely. After cleaning and blanching, braise the feet in the same black bean sauce, covered, for 60 to 75 minutes on low, until the skin is very soft and pulls from the bone. Or pressure cook them in the sauce for 15 to 20 minutes. The skin stays smooth instead of puffy and wrinkled, but the feet are just as tender, glossy and flavorful, with less fat and no hot oil.
Air Fryer Instead of Deep-Frying
For a middle ground, toss the dry, blanched feet with 1 tablespoon oil and air fry them at 400°F (200°C) for 20 to 25 minutes, shaking the basket halfway, until golden and blistered. Then soak and braise as usual. Air-fried feet puff a little less than deep-fried ones, and they can still pop, so open the basket carefully.
How to Cook Chicken Feet: Methods and Times
Every method starts the same way: clean, peel if needed, blanch for 3 minutes and clip the nails. Chicken feet are cooked through and safe at 165°F (74°C) within minutes of simmering; the long times below are about texture, softening the skin and tendons until they're tender.
| Method | Cooking time (after blanching) | Result and best for |
|---|---|---|
| Dim sum braise (fry, soak, braise) | Fry 6 to 8 min at 350°F, soak 1 to 2 hr, braise 45 to 60 min | Puffy, wrinkled, soft skin in a glossy sauce; the restaurant classic |
| No-fry stovetop braise | 60 to 75 min, covered, at a gentle simmer | Smooth, tender, gelatinous skin; no hot oil |
| Instant Pot / pressure cooker | Braise: 15 to 20 min high pressure + 10 min natural release. Stock: 2 hr high pressure | The fastest route to tender feet or a rich stock |
| Slow cooker | Braise: 4 to 5 hr on Low (2 to 3 hr on High). Stock: 8 to 12 hr on Low | Hands-off cooking; thicken the sauce on the stove at the end |
| Soup or stock (stovetop) | Soup: 1 1/2 to 2 hr. Stock: 3 to 4 hr at a bare simmer | Body-rich broth that sets into a jelly when chilled |
| Air fryer | Simmer 30 to 40 min until tender, then air fry 15 to 20 min at 400°F | Crisp edges with a chewy center; a snack |
| Adobo | Simmer 45 to 60 min in vinegar and soy, then reduce 10 min | Tangy, garlicky, sticky; serve with rice |
Chicken Feet Soup and Stock
Put 2 lb of cleaned, blanched chicken feet in a large pot with 3 quarts cold water, 1 quartered onion, 2 carrots, 2 celery ribs, a 2-inch piece of sliced ginger and 4 garlic cloves. Bring just to a boil, skim, then keep at a bare simmer, partly covered, for 3 to 4 hours for stock, or 1 1/2 to 2 hours for a soup with tender feet in it. Strain, season with salt and chill: the stock sets into a firm jelly because of the gelatin from the feet. Lift off the fat, then use it like any chicken stock. For how it compares with beef broth, see beef bone broth vs. chicken bone broth.
Slow Cooker Chicken Feet
For a braise, put the blanched (and fried and soaked, if you like) feet in the slow cooker with all the braise sauce ingredients and only 1 cup water. Cook on Low for 4 to 5 hours or High for 2 to 3 hours, until very tender, then pour the sauce into a wok and thicken it with the cornstarch slurry. For stock, cook the stock ingredients above on Low for 8 to 12 hours.
Instant Pot Chicken Feet
Sauté the aromatics and sauce on the Sauté setting, add the blanched feet and 1 cup water, then cook at high pressure for 15 minutes for tender feet with a little chew, or 20 minutes for very soft feet. Let the pressure release naturally for 10 minutes, then use Sauté again to thicken the sauce. For stock, cook at high pressure for 2 hours with a natural release, and never fill the pot past the max line.
Air Fryer Chicken Feet
Simmer the blanched feet in salted water with ginger and garlic for 30 to 40 minutes, until tender. Drain, pat very dry and toss with 1 tablespoon oil, 1 tablespoon soy sauce and a pinch each of five-spice powder and chili flakes. Air fry at 400°F (200°C) for 15 to 20 minutes, shaking halfway, until the skin is golden and crisp at the edges.
Chicken Feet Adobo
For a Filipino-style adobo, simmer 1 1/2 lb blanched chicken feet with 1/2 cup cane or white vinegar, 1/3 cup soy sauce, 1 cup water, 1 head of garlic (cloves crushed), 3 bay leaves, 1 teaspoon whole black peppercorns and 1 tablespoon brown sugar. Let the vinegar boil for a few minutes before stirring, then cover and simmer for 45 to 60 minutes, until tender. Uncover and reduce for about 10 minutes, until the sauce turns sticky, and serve with rice.
Chicken Feet Nutrition: Calories, Protein and Collagen
Chicken feet are mostly skin and connective tissue, so most of their protein is collagen. Research on chicken feet puts collagen at roughly 70% of their total protein. During long cooking, that collagen breaks down into gelatin, which is why chicken feet stock sets into a jelly in the refrigerator.
The figures below are for plain boiled chicken feet. Frying and sweet, salty sauces add calories, fat and sodium; one serving of this braised recipe works out to about 380 calories. These are general nutrition facts, not health claims.
| Chicken feet, boiled (per 100 g) | Amount |
|---|---|
| Calories | 215 kcal |
| Protein | 19.4 g (much of it collagen) |
| Fat | 14.6 g |
| Carbohydrates | 0.2 g |
Source: USDA FoodData Central, “Chicken, feet, boiled.” Values vary with how much skin and fat the feet carry.
Are They Done? Cooking Chicken Feet to 165°F
USDA recommends cooking all poultry, including chicken feet, to an internal temperature of at least 165°F (74°C). Chicken feet are thin, so they reach that quickly once the liquid is at a steady simmer, and every method on this page keeps them there far longer for tenderness. Feet that are safe but still rubbery just need more time. If you're new to checking chicken, see how to tell if chicken is done.
Don't leave raw or cooked chicken feet at room temperature for more than 2 hours (1 hour above 90°F); here's more on how long chicken can sit out. If you soak the fried feet longer than 2 hours, keep the bowl in the refrigerator.
Step-by-Step Photos: Dim Sum Braised Chicken Feet
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy them peeled. Most chicken feet at Asian and Hispanic markets are sold already peeled and pale. Unpeeled feet (yellow and slightly scaly) need the scald-and-peel step first.
- Clip the nails after blanching. The blanched feet are firmer and easier to hold, and the cut skin doesn't shrink back as much in the hot oil.
- Fry with a lid handy. Even dry chicken feet pop and spit as the skin blisters. Fry 5 or 6 at a time with a lid or splatter screen held over the pot, and stand back.
- Soak longer for puffier skin. One hour in ice water works; 2 hours (or overnight in the refrigerator) gives an even softer, more wrinkled skin.
- No fermented black beans? Use 1 tablespoon jarred black bean garlic sauce and cut the sugar slightly. Short on oyster sauce? See these oyster sauce substitutes.
- Make them ahead. Braised chicken feet taste even better the next day. Refrigerate them in the sauce, then steam for 10 to 15 minutes, until piping hot, to serve dim sum style.
Mistakes to Avoid When Cooking Chicken Feet
- Frying wet feet. Water on the skin makes the oil spit violently and stops the skin from blistering. Dry them thoroughly first.
- Skipping the ice soak. Without it the fried skin stays tight and leathery instead of puffy and soft.
- Over-scalding when peeling. More than a minute in boiling water starts to cook the yellow membrane onto the foot.
- Leaving the nails on. They're hard, inedible and unpleasant to find in the sauce.
- Braising too hard or too short. A rolling boil tears the skin and scorches the sugary sauce, while too little time leaves the feet rubbery. Simmer gently until the skin slips off the bone.
- Thickening too early. Add the cornstarch only at the end, or the sauce can catch and burn during the long braise.
Dim Sum Braised Chicken Feet in Black Bean Sauce
4
servings30
minutes1
hour30
minutes380
kcal3
hoursA dim sum-style chicken feet recipe: cleaned, blanched chicken feet are fried until blistered, soaked in ice water until puffy, then braised in a garlicky black bean, oyster and soy sauce until the skin is soft, sticky and slips off the bone.
Ingredients
- For Cleaning and Blanching
1 1/2 lb chicken feet, peeled (about 16 to 20 feet)
1 tablespoon coarse salt, for scrubbing
3 fresh ginger slices
1 green onion, halved
1 tablespoon Shaoxing wine (or dry sherry)
- For Frying
1 tablespoon honey (or maltose)
1 tablespoon hot water, to thin the honey
4 cups neutral oil (peanut, canola or vegetable), for deep-frying
- For the Black Bean Braise
1 tablespoon neutral oil
4 garlic cloves, minced
4 fresh ginger slices
1 1/2 tablespoons fermented black beans, rinsed and lightly mashed
2 star anise pods
2 dried red chilies (optional)
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon hoisin sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 1/2 tablespoons sugar
2 cups water
- To Finish
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon toasted sesame oil
1 fresh red chili or red bell pepper, thinly sliced, to garnish
1 green onion, thinly sliced, to garnish
Directions
- Clean and Blanch
- Put the chicken feet in a large bowl of cold water, rub them with the coarse salt and rinse well. If any still have the thin yellow outer skin, dip them in boiling water for 30 to 60 seconds, plunge them into ice water and peel the skin off. Trim away any dark calluses on the pads.
- Put the feet in a pot and cover with cold water. Add 3 ginger slices, the halved green onion and 1 tablespoon Shaoxing wine. Bring to a boil and boil for 3 minutes, skimming off the foam. Drain, rinse and discard the aromatics.
- Snip off each nail at the first knuckle with sturdy kitchen shears. Pat every foot completely dry with paper towels, then spread them on a rack to air-dry for 30 minutes. Stir the honey with the hot water, brush a thin coat over the feet and let them dry for 10 minutes more.
- Fry and Soak
- Heat the 4 cups of oil in a deep, heavy pot or wok (no more than one-third full) to 350°F (175°C). Fry the feet in batches of 5 or 6, holding a lid or splatter screen over the pot because they pop, for 6 to 8 minutes, until deep golden brown and blistered. Lift onto a rack.
- Drop the hot fried feet straight into a large bowl of ice water and soak for 1 to 2 hours, until the skin is puffy and wrinkled (refrigerate the bowl for longer soaks, up to overnight). Drain well. Cut each foot in half through the pad, if you like.
- Braise
- Heat 1 tablespoon oil in a wok or heavy pot over medium heat. Stir-fry the garlic, 4 ginger slices, black beans, star anise and dried chilies for about 1 minute, until fragrant. Add the oyster sauce, light and dark soy sauce, hoisin, 1 tablespoon Shaoxing wine and the sugar, and stir for 30 seconds.
- Add the chicken feet and toss to coat, then pour in the 2 cups water. Bring to a boil, reduce the heat to low, cover and simmer gently for 45 to 60 minutes, stirring every 15 minutes and adding a splash of hot water if it looks dry, until the skin is very soft and pulls away from the bones easily. At a steady simmer the feet are well past the safe 165°F (74°C).
- Uncover and remove the star anise. Stir the cornstarch into the cold water, add it to the pot and simmer for 1 to 2 minutes, stirring, until the sauce is thick and glossy. Stir in the sesame oil.
- Serve hot, scattered with the sliced chili and green onion. For the dim sum presentation, spoon the feet and sauce into small heatproof dishes and steam for 10 minutes before serving.
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What to Serve With Braised Chicken Feet
Serve braised chicken feet as part of a dim sum spread with steamed buns, dumplings and hot tea, or as a main with steamed white rice and stir-fried bok choy or garlicky greens. The rice soaks up the black bean sauce; see these rice recipes for ideas. For more dishes to round out the table, browse these Chinese recipes, and if you enjoy gelatin-rich cuts, try these braised pig feet next.
How to Store and Reheat Chicken Feet
- Refrigerator: cool cooked chicken feet and refrigerate them in their sauce, in an airtight container, within 2 hours. Use within 3 to 4 days. The sauce turns to jelly when cold, which is normal.
- Freezer: freeze braised chicken feet or chicken feet stock for 2 to 3 months for best quality. Thaw in the refrigerator overnight.
- Reheat: steam them in a heatproof dish for 10 to 15 minutes, or simmer them in their sauce with a splash of water, until steaming hot (165°F / 74°C) all the way through.
Frequently Asked Questions
How long does it take to cook chicken feet?
After a 3-minute blanch, braise chicken feet for 45 to 60 minutes (60 to 75 minutes without frying), pressure cook them for 15 to 20 minutes, or slow cook them for 4 to 5 hours on Low. For soup, simmer them for 1 1/2 to 2 hours, and for a rich, jellied stock, 3 to 4 hours.
Do you have to peel chicken feet?
Only if they still have the thin yellow outer skin. Most chicken feet sold in stores are already peeled and look pale and smooth. To peel them, scald the feet in boiling water for 30 to 60 seconds, chill them in ice water, then pull the yellow skin off like a glove.
Do you need to cut the nails off chicken feet?
Yes. The nails are hard and inedible, so snip each one off at the first knuckle with sturdy kitchen shears. For fried, dim sum-style feet, clip them after blanching, when the feet are firmer and easier to handle.
How do you make chicken feet puffy like dim sum?
Fry the blanched, completely dry feet at 350°F (175°C) until deep golden and blistered, then soak them in ice water for 1 to 2 hours. The fried skin absorbs water and puffs, and braising then makes it soft and wrinkled.
Can you make braised chicken feet without frying?
Yes. Skip the frying and soaking and braise the blanched feet in the same sauce for 60 to 75 minutes, until the skin is very soft. The skin stays smoother and less puffy than the dim sum version, but the feet are just as tender and flavorful, and there's no hot oil to deal with.
How do you eat chicken feet?
Pick one up with chopsticks, nibble the soft skin and tendons off one toe at a time, and discreetly set the small bones aside in a side dish. There is very little meat; the skin, tendons and cartilage are the parts people enjoy.
What do chicken feet taste like?
Chicken feet taste mildly of chicken and mostly take on the flavor of their sauce or broth. The appeal is the texture: soft, sticky, gelatinous skin with a slight chew from the tendons and cartilage.
How long do cooked chicken feet last?
Refrigerate cooked chicken feet in an airtight container within 2 hours and use them within 3 to 4 days, or freeze them for 2 to 3 months. Reheat until steaming hot, 165°F (74°C), by steaming or simmering them in their sauce.
Sources
Safe minimum internal temperature for poultry and the 2-hour rule: USDA Food Safety and Inspection Service. Nutrition values: USDA FoodData Central, "Chicken, feet, boiled." Collagen share of chicken feet protein: published food-science analyses of chicken feet collagen.
