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Fung Zao (Phoenix Talons) Chicken Feet

Makes 15

15 ea                            chicken feet
5 clove s                       garlic, bruised
3ea                               star anises
2 in length                    ginger, thinly sliced
3ea                               green onions, take the white part only and cut at an angle
1 tbsp                           oyster sauce
2 tbsp                           light soy sauce
2 tbsp                           mushroom soy sauce
3 tbsp                           raw sugar
½ tsp                            ground white pepper
1.5 quarts                     water
1 tbsp                           red yeast rice
1 tbsp                           minced garlic
3ea                               long red chilies, angle cut
3 tbsp                           black bean sauce (Indonesian: tausi)
2 tbsp                           rice wine (I don’t use this)
2 tbsp                           sesame oil
2 tbsp                           cornstarch, dissolved in a small amount of water
Green parts of green onions


1) Deep fry chicken feet until done, remove from the fryer and transfer into a big bowl fill with icy cold water.

2) Soak for1-3 hours.
3) Stir fry the bruised garlic until fragrant

4) Add water and then add the remaining first 10 ingredients, excluding the chicken.
5) Bring to a boil.

6) Add chicken feet, cook until the chicken feet soft and the water evaporates.
7)  Remove from the heat.
8) Stir fry the minced garlic until fragrant

9) Add black bean sauce and long red chilies, stirring to incorporate.
10) Transfer the cook chicken feet, rice wine and add cornstarch mixture; stir to incorporate.

11) Add sesame oil and green part of green onions, stir and remove from the heat.

12) Serve


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