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Best Easy Steamed Chicken Claw Recipe

Name: Best Easy Steamed Chicken Claw Recipe
Total time: 90 min
Yield: 120 g
Ingredients: chicken feet 1 lb; ginger 5 slices; garlic cloves 3 cloves; scallions 2 pieces; soy sauce 3 tbsp; oyster sauce 2 tbsp; sugar 1 tbsp; Shaoxing wine 1 tbsp; dark soy sauce 1 tsp; sesame oil 1 tsp; white pepper 0.25 tsp

Tender steamed chicken claws in savory sauce are a dim sum delicacy. A protein-rich, family-style dish with bold, authentic Cantonese flavor.

Cook 90 min Difficulty NORMAL 185 kcal

#dim sum #high protein #Cantonese #family style

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Ingredients

Main ingredients

chicken feet 1 lb
ginger 5 slices
garlic cloves 3 cloves
scallions 2 pieces

Seasonings/Sauce

soy sauce 3 tbsp
oyster sauce 2 tbsp
sugar 1 tbsp
Shaoxing wine 1 tbsp
dark soy sauce 1 tsp
sesame oil 1 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 7 g 15%

Protein 16 g 35%

Fat 9 g 50%

Serving size 120g

Cooking steps

1

Clean the chicken feet thoroughly, trimming the nails with kitchen scissors. Blanch in boiling water with ginger slices for 5 minutes to remove impurities.
2

Drain and transfer chicken feet onto a towel to dry completely. Carefully deep fry chicken feet in hot oil (350°F) until the skin puffs and turns golden (about 3–4 minutes). Remove and drain excess oil.
3

Soak the fried chicken feet in icy cold water for 1 hour to achieve tender, gelatinous skin.
4

Prepare a steaming basket. Mix together soy sauce, oyster sauce, sugar, Shaoxing wine, dark soy sauce, sesame oil, white pepper, minced garlic, and chopped scallions in a bowl to make the sauce.
5

Combine chicken feet and sauce in a heatproof dish. Steam over medium-high heat for 60 minutes, ensuring ample water in the steamer throughout to avoid drying or uneven cooking.
6

Serve the steamed chicken feet hot, garnished with additional scallions if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is chicken feet, which are essential for this dish's classic texture and umami-rich flavor. The careful combination of soy sauce, oyster sauce, and aromatic ginger, garlic, and scallions bring out authentic Cantonese notes.

Q. How do I make sure the chicken claws are perfectly tender?

Steaming the chicken feet for a full 60 minutes over medium-high heat after deep frying and soaking is crucial for breaking down connective tissue and achieving a tender, gelatinous texture without toughness.

Q. What prevents the chicken feet from becoming rubbery or dry?

Proper soaking in icy cold water after frying allows the skin to plump and soften, while maintaining steady steam (and ensuring there's enough water in your steamer) prevents dryness and ensures succulence.

Q. How many calories and how much protein in each serving?

Each 120g serving contains approximately 185 kcal and provides 16g of protein, making it a protein-rich option. Protein comprises about 35% of total calories in this recipe.

Q. Which seasoning makes the biggest flavor impact here?

Oyster sauce and soy sauce are the main flavor boosters, adding savory depth and classic Cantonese umami. The touch of Shaoxing wine and sesame oil also layer in aromatic notes without overpowering the dish.

Best Easy Steamed Chicken Claw Recipe

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