Chicken Feet with Black Beans Recipe

The dish, which has Chinese origins, is usually simmered with black beans and sugar.

Boiled or steamed chicken feet is eaten as appetizer or as a main dish in the Philippines. This chicken recipe has Chinese origins and the dish is usually simmered with black beans and sugar.

 

Chicken Feet with Black Beans Recipe

Mira Angeles
The dish, which has Chinese origins, is usually simmered with black beans and sugar.
Prep Time 3 hours
Cook Time 2 hours
Resting Time 30 minutes
Total Time 5 hours
Course Main Dishes
Cuisine Chinese
Servings 4

Ingredients
  

Chicken Feet with Black Beans Ingredients

  • 1/2 kilo chicken feet
  • salted water for boiling
  • 1/3 Cup char siu sauce
  • 2 liters water
  • 1/2 Cup Chinese rice wine
  • 2 pieces star anise
  • 1 3-cm piece ginger sliced
  • 1/3 Cup black beans (tausi)
  • 2 tablespoon catsup
  • 1 tablespoon sesame oil
  • 1 piece red chili pepper (siling labuyo) finely chopped
  • 1/4 Cup white sugar
  • Pepper to taste

Instructions
 

  • Wash the chicken feet in a large bowl of salted water, removing any scaly yellow outer skin. Chop off the claws and discard, then place the chicken feet in a large bowl and marinate in char siu sauce for at least 3 hours or overnight. Drain the feet, then pat dry with paper towel.
  • Place 2 litres water, rice wine, star anise, ginger and chicken feet in a large saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook for 1 ½ hours or until tender. Strain chicken feet, reserving 125 ml (½ cup) cooking liquid.
  • Meanwhile, in a wok, combine black beans, ketchup, sesame oil, chili, garlic, sugar and reserved cooking liquid, and season with ground pepper. Add the ½ cup cooking liquid. Bring to a boil, then reduce heat to medium. Add chicken feet and cook, stirring occasionally, for 5 minutes or until chicken feet are warmed through and sauce has slightly thickened. Serve immediately or cool and reheat later in a steamer basket, if desired.
Keyword black bean, chicken feet
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