• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 500g chicken feet
  • 1 tbsp salted black beans, coarsely chopped
  • 5 bird's eye chillies, sliced thinly
  • 1 red chilli, sliced
  • 1 tbsp chopped garlic
  • 3-4 tbsp oil
  • 1 cup water or just enough
  • Enough oil for deep-frying
  • (A):
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • Sauce (B):
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp salt to taste
  • 1 tsp sugar or to taste
  • 1 tsp chicken stock granules


  1. Chop each chicken feet into two and marinate with (A) for 30-40 minutes. Heat enough oil in a wok and deep-fry the chicken feet until golden brown. Remove, drain and plunge them into a basin of cold water. Leave submerged in the cold water until they puff up. Remove the chicken feet and drain well in a colander.
  2. Heat oil in a wok and fry chopped garlic, black beans and bird´s eye chillies and red chilli until fragrant. Put in the chicken feet. Fry until well combined.
  3. Add (B) and continue to fry for a while then pour in just enough water. Bring to a boil then reduce the heat, cover and simmer until chicken feet turn tender and the gravy turns thick and dry. Dish out into several individual sauce plates and put into a steamer to steam for an extra 10 minutes before serving.

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