Phoenix Claws (Chicken Feet)

Chicken feet might sound intimidating, but they're one of the most beloved dim sum dishes. The feet are first deep-fried, then simmered for hours in a sauce of fermented black beans, garlic, chili, and star anise until the skin becomes soft and puffy, and the tendons gelatinous. You eat them by sucking the skin off the bones — the texture is sticky, rich, and packed with collagen. The Cantonese name 'phoenix claws' hints at the dish's exalted status.

📖 History

Chicken feet were originally a peasant dish, making use of parts that were otherwise discarded. Cantonese chefs elevated them through careful preparation into a dim sum classic.