Chicken feet, known as 鳳爪 (fung zaau) or 雞腳 (gai goek) in Cantonese, are a popular delicacy and street food in Cantonese cuisine. Regarded as a symbol of fortune and prosperity, these bony, claw-shaped items may look unappealing at first glance but offer a unique texture and flavor that is cherished by Cantonese people.
A Brief History
The history of eating chicken feet in China can be traced back centuries, with the earliest mentions dating to the Ming Dynasty. Chicken feet were initially used for medicinal purposes, thought to nourish the body and promote health. Over time, they transitioned into being enjoyed for their taste and texture, becoming a common offering at dim sum tea houses and restaurants.
Now, they are ubiquitous in Cantonese cooking and an iconic part of the culinary tradition. From Hong Kong to Chinatowns abroad, chicken feet remain a staple on menus and a go-to snack for locals and foodies seeking an authentic experience
Appearance and Texture
True to their name, chicken feet are the actual feet of chickens. They consist of the long, thin toes and claws with a thin layer of skin and some cartilage attached. Most of the muscle meat is removed, leaving the bone, skin, tendons, and ligaments.
After cooking, the skin becomes gelatinous while the tendons and ligaments remain springy. This creates a unique, chewy mouthfeel unlike any other ingredient. The bones can easily be sucked clean as well. The resulting stock made from cooking chicken feet is also prized for its thick, collagen-rich broth.
Flavor
On their own, chicken feet do not have a very strong flavor But they readily absorb and complement other intense, savory flavors Common seasonings used in Cantonese chicken feet dishes include
-
Black bean sauce – Made from fermented soybeans, this imparts a rich, earthy, slightly sweet umami flavor.
-
Oyster sauce – Adds a briny taste and savory boost.
-
Sesame oil – Provides nutty, aromatic notes
-
Five-spice powder – A blend of spices including star anise, clove, cinnamon, fennel, and Sichuan peppercorn.
-
Shaoxing wine – A Chinese rice wine that lends sweetness.
-
Ginger and green onions – Give brightness and freshness.
The sauces cling nicely to the rippled skin and get trapped between the nooks and crannies of the bones, allowing for bites packed with intense flavor.
Cooking Methods
There are several classic ways that chicken feet are prepared in Cantonese cuisine:
-
Braised Chicken Feet – The feet are fried then simmered for hours in a sauce until fork tender. This intensifies the flavor and makes them fall-off-the-bone soft.
-
Steamed Chicken Feet – After marinating in rice wine, soy sauce, and spices, the feet are steamed until just cooked through. This lighter cooking method maintains the collagen-rich skin.
-
Deep Fried Chicken Feet – The feet are coated in a batter then fried until crispy. This gives the most texture contrast between the crunchy exterior and the gelatinous skin.
-
Chicken Feet in Black Bean Sauce – This stir fry combines chicken feet with onions, peppers, and black beans for a quick, flavor-packed dish.
Where to Enjoy Chicken Feet
The best places to sample authentic chicken feet in Cantonese style are in Hong Kong and Chinatowns in cities with large Cantonese populations like Los Angeles, San Francisco, New York, Sydney, and Vancouver. Look for them at:
-
Dim sum restaurants – Chicken feet are a popular item featured on dim sum carts and menus.
-
Street food stalls – Hong Kong is famous for its street food, where chicken feet are sold as snacks.
-
Cantonese barbecue shops – Chicken feet are often hung alongside ducks and roasted meats.
-
Soup noodle joints – Many soups feature chicken feet as the star ingredient.
For the adventurous eaters out there, don’t knock chicken feet until you’ve tried them – you may just get hooked on their unique taste and texture like the Cantonese have for generations. They are an important part of Hong Kong’s culinary heritage that’s worth experiencing.
What do they taste like
Though this part of the chicken is not as meaty as the rest, they still somewhat taste like chicken. Texture-wise, the abundance of collagen gives them a gelatin-like texture when cooked.
You will enjoy a rich, almost luxurious mouthfeel in every bite which you don’t get from any other chicken cut. Also, the skin of the chicken feet is very good at soaking up the flavours of the seasonings and spices.
You would most probably find chicken feet in the frozen section of your local Chinese/Asian shops with the outer, yellowish tough skin already removed.
If this is not a feasible option, you can always reach out to your local butcher to save them for you. You will probably get them cheap because some outlets just throw them away.
Before cooking, follow these steps to clean:
- Remove the outer yellow skin (skip this step if it’s already peeled off). Briefly dip the feet in boiling water then transfer to ice cold water. After that, you’ll be able to peel it off quite easily (You may find this chicken feet cleaning video helpful).
- Rinse and rub under tap water. Make sure to clean the pads of the feet and the area in between the toes.
- Chop off the nail part. Use kitchen scissors or a knife to do this.
- Chicken feet. I use 500g (about 1.1 lb) in this recipe, which will give you about 14-16 feet.
- Aromatics. Garlic and ginger will give the braising liquid an aromatic base.
- Spices. A combination of star anise, bay leaves, and dried chilli pepper creates the perfect blend of warm, earthy, and fiery flavours. Chillies are optional but highly recommended as the subtle heat they provide really elevates the general taste.
- Fermented black beans. Known as Dou Chi (豆豉) in Chinese, they have quite a unique and complex flavour: aromatic, earthy, salty, and a little bittersweet. They are a typical ingredient in making dim sum style chicken feet. However, you can omit them if unavailable.
- Sauces. I use a blend of light, dark soy sauce and oyster sauce. They give the braising liquid a umami, savoury taste, as well as an appetising colour.
- Shaoxing rice wine. It helps to reduce the gamey taste and adds an aromatic flavour.
- Sugar. It adds a subtle taste of sweetness to the dish.
Once the chicken feet are cleaned and the nails trimmed, place them in a pot of water. Bring to a boil then leave to simmer for 5 minutes (skim off the grey foam appearing on the surface). Remove from heat and drain the feet thoroughly.
How to eat chicken feet
If you are new to eating chicken feet, here are a few tips you may find useful:
- Use chopsticks to firmly grasp the chicken feet. Hold them with the toes pointing towards you.
- Bite between the joints. Chew the skin off and suck the soft, collagen-rich tendons and cartilages. Then spit out the bones.
- Move on to the pads of the feet, and do the same until you finish it.
Enjoy these freshly cooked chicken feet as an appetiser in a multi-course meal served with steamed rice. Or include it in a home-style dim sum brunch.
They also taste great at room temperature and I often find cold ones tastier as the flavour seems to intensify over time. So they make a wonderful snack (e.g. while watching TV with a cool beer!). In this situation, using your hands, instead of chopsticks, is more natural and practical.
Store any leftovers in the fridge for up to 3 days or in the freezer for 2 months. Bring back to room temperature to serve or steam for a few minutes to reheat.
Chicken Feet: Just Like Dim Sum! (鳳爪)
FAQ
What is chicken feet in Chinese Cantonese?
Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish. They are interchangeably called Fèng zhǎo (鳯爪, phoenix claws), Jī zhǎo (鷄爪, chicken claws), and Jī jiǎo (雞脚, chicken feet).
What is the Chinese name for chicken feet?
In Chinese, chicken feet are called 凤爪 (fèng zhuǎ), which literally translates to “phoenix claws”. They are also sometimes referred to as 鸡爪 (jī zhuǎ) or 鸡脚 (jī jiǎo).
What is the proper name for chicken feet?
Chicken feet can be referred to as either chicken feet or chicken paws. The term “chicken feet” generally refers to the entire foot including the lower leg portion, while “chicken paws” typically refers to just the foot itself, without the lower leg.
What is pokai in Cantonese?
Etymology. Cantonese 仆街 (puk1 gaai1, “fall onto street, drop dead, go to hell”), from 仆 (puk1, “fall”) + 街 (gaai1, “street”).
How do I choose the best chicken feet?
When you buy chicken feet, they’ll most typically come in pre-packaged bags, so there may not be an opportunity for you to pick each individual best one. In general, avoid pieces that look overly dehydrated, and discolored and yellowed. Ideally, each piece in the package should be approximately the same size.
How do you prepare chicken feet for cooking?
To prepare the chicken feet for cooking, first, clean the feet thoroughly under running water. This step is crucial to ensure that any dirt or grime is removed from the skin. Once cleaned, pat dry the chicken feet with a kitchen towel.
How do you make chicken feet taste better?
A crucial step is using ice water for the final soaking of the chicken feet, key to achieving a crisp texture. If your teeth are sensitive or weak or prefer a softer texture, cover the cooked chicken feet and let them steam for an additional 5 minutes. Remove seeds from the lemon to avoid bitterness.