Chef Tatung’s Chicken Feet Recipe
Chef Tatung’s Braised Chicken Feet is a flavorful, restaurant-quality dish made with tender chicken feet, savory black beans, and spicy chili paste. Perfectly balanced with aromatics and soy, it’s a rich, unique treat that’s sure to impress!
Chef Tatung Chicken Feet
Chef Tatung’s Chicken Feet recipe is a masterful reinterpretation of a street food classic, transforming an everyday dish into a restaurant-worthy experience. Known for his creative flair and deep respect for traditional flavors, Chef Tatung elevates chicken feet with a braising method that infuses the dish with rich, complex flavors. The combination of tender chicken feet, bold aromatics, and a perfectly balanced sauce of chili paste, black beans, and soy creates a unique dish that celebrates both heritage and innovation.
This dish begins with a meticulous preparation process, where chicken feet are cleaned, boiled, and fried to achieve a distinct texture. The contrast between crispy fried skin and the melt-in-your-mouth tenderness after steaming is a testament to Chef Tatung's attention to detail. The sauce, made with chili bean paste, sugar, and aromatics, delivers a savory-spicy profile that perfectly complements the gelatinous texture of the chicken feet.
A hallmark of Chef Tatung’s cooking is his ability to bridge the gap between street food and fine dining, and this recipe is no exception. It’s ideal for adventurous eaters looking to try something outside the norm or those who grew up enjoying chicken feet and want a more refined version of this beloved dish. Paired with steamed rice or enjoyed as an appetizer, Chef Tatung’s Chicken Feet is a flavorful journey that honors both tradition and culinary artistry.
Recipe
This braised chicken feet recipe by Chef Tatung elevates a humble street food into a restaurant-quality dish. Infused with bold flavors from black beans, chili paste, and aromatics, it’s a must-try for adventurous food lovers. Perfectly tender and savory!
Ingredients
- 1 kg chicken feet, cleaned
- 1 stalk leeks
- 3 thumbs ginger
- 4 tbsp rice wine
- Water, for boiling
- Salt
- Oil, for frying
- Cold water
- Oil, for sautéing
- 3 cloves garlic, minced
- 3 tbsp onions, minced
- 3 tbsp ginger, minced
- 4 tbsp chili paste (bean paste)
- 3 tbsp soy sauce
- 3 tbsp sugar
- ¼ cup black beans
- Black pepper, to taste
Instructions
- Clean the chicken feet thoroughly, removing any rough skin and nails.
- In a pot, combine chicken feet, leeks, ginger, rice wine, water, and salt. Boil until the feet are tender.
- Drain and pat dry the chicken feet. Heat oil in a deep pan and fry until golden brown.
- Immediately transfer the fried chicken feet into cold water to enhance their texture.
- Heat oil in a pan and sauté minced garlic, onions, and ginger until fragrant.
- Add chili paste and cook for a few minutes to release its flavor.
- Stir in soy sauce, sugar, black beans, and black pepper. Mix well.
- Add the fried chicken feet to the sauce, ensuring they’re well coated.
- Transfer everything to a steamer and steam for 30 minutes for the flavors to meld.
- Serve hot and enjoy your braised chicken feet with steamed rice or as a flavorful appetizer.
prep time with cook time.
Serves 6 and contains approximately 250 calories per serving.
Asian / Main Dish, Street Food
Rated 4.9 by 189 reviewers.
Recipe Tags: braised chicken feet, Chef Tatung recipe, Asian cuisine, chicken feet recipe, street food
Published by: Crisprecipe
Recipe Video
This is a video about Chef Tatung Chicken Feet.
Credit: Chef Tatung YouTube
Servings
Serving Chef Tatung’s Chicken Feet is all about presentation and pairing it with complementary sides to enhance the dish’s bold flavors. Here are some ideas to serve it perfectly:
1. As a Main Dish with Steamed Rice
The rich, savory sauce of braised chicken feet pairs beautifully with plain steamed rice. The rice helps balance the spicy, umami-packed flavors and lets the dish shine. Garnish the chicken feet with finely chopped green onions or fresh cilantro for added freshness and a pop of color.
2. As a Tasty Appetizer
If you’re hosting a dinner or party, serve the chicken feet as an appetizer. Plate them neatly in a shallow bowl with extra sauce drizzled over the top. Add a side of pickled vegetables or a simple cucumber salad to provide a refreshing contrast to the dish’s intensity.
3. In a Dim Sum-Style Setting
Chicken feet are a classic in dim sum cuisine. For an authentic experience, serve them in small bamboo steamers or dim sum plates. Offer chopsticks and small dipping bowls of black vinegar or chili oil to enhance the flavors.
4. With Noodles or Fried Rice
Turn it into a hearty meal by serving the braised chicken feet alongside stir-fried noodles or fried rice. The flavors of the sauce meld perfectly with these staples, creating a comforting and filling dish.
5. Garnished and Styled for Individual Plates
For a refined presentation, serve the chicken feet individually plated. Use a large white plate to highlight the vibrant color of the sauce, and arrange the chicken feet neatly with a drizzle of sauce and a side of steamed greens like bok choy or broccoli.
Tips
Preparation Tips
Clean Thoroughly:
Cleaning chicken feet is crucial. Remove any rough skin or calluses by soaking the feet in hot water for a few minutes, then use a small knife to scrape them clean. Trim the nails for a neater presentation.Tenderize Properly:
When boiling the chicken feet, simmer them just until tender, but not falling apart. Overcooking during this stage can make them too soft and difficult to fry or braise later.Use Quality Ingredients:
For the best flavor, use authentic chili bean paste and fermented black beans. These ingredients are the backbone of the dish’s robust taste.
Cooking Tips
Careful Frying:
Ensure the chicken feet are completely dry before frying to avoid splattering oil. Fry them until golden brown to add a layer of texture and enhance flavor.Balance the Sauce:
Taste the sauce as you cook. Adjust the chili paste, sugar, and soy sauce to suit your spice tolerance and sweetness preferences.Steam for Flavor Infusion:
Steaming the chicken feet after coating them in sauce is essential. It helps the feet absorb the sauce, resulting in a dish bursting with flavor.
Serving Recommendations
Serve Fresh and Hot:
This dish tastes best when served hot. Reheating may affect the texture of the chicken feet, so try to serve immediately after cooking.Pair with Mild Sides:
To balance the bold flavors, serve the dish with mild sides like steamed rice, simple stir-fried vegetables, or pickled radishes.
Variations and Enhancements
Add a Citrus Twist:
For a hint of brightness, add a splash of lime juice or garnish with lime wedges. It cuts through the richness of the sauce and adds a refreshing tang.Customize the Heat:
If you prefer a milder version, reduce the chili paste. For those who love heat, sprinkle some fresh chili slices or chili oil before serving.Experiment with Aromatics:
Add star anise, cinnamon, or cloves during the braising process for a more complex, aromatic profile.
Storage Tips
Storing Leftovers:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water to loosen the sauce if needed.Make in Advance:
The dish tastes even better when the flavors have had time to meld. Prepare it a day in advance, then reheat before serving.
Ingredient Substitutes
If you don’t have all the ingredients for Chef Tatung’s Chicken Feet recipe, here are some great substitutes you can use without compromising too much on flavor:
1. Chicken Feet Substitutes
- Chicken Wings or Drumettes: These provide a similar texture and absorb sauce well.
- Pork Trotters: For a gelatinous texture close to chicken feet, pork trotters are a great alternative.
- Mushrooms (for vegetarian/vegan): Use large, meaty mushrooms like portobello or shiitake for a plant-based version.
2. Leeks
- Green Onions (Scallions): Use the white part for a mild, onion-like flavor.
- Shallots: Another good substitute, though slightly sweeter.
3. Ginger
- Galangal: Common in Asian cooking, it provides a similar warmth but has a more citrusy flavor.
- Ground Ginger: Use 1 teaspoon of ground ginger for every 1 thumb-sized fresh ginger.
4. Rice Wine
- Dry Sherry: A close match in terms of flavor and aroma.
- White Wine or Mirin: Mirin adds sweetness, so adjust other sweeteners accordingly.
- Apple Cider Vinegar: Dilute with water to mimic the acidity of rice wine (2 parts vinegar to 1 part water).
5. Chili Paste (Bean Paste)
- Sambal Oelek or Sriracha: For a spicy alternative, though these lack the fermented bean flavor.
- Hoisin Sauce + Chili Flakes: Mix hoisin with chili flakes or powder for a sweet, spicy, and savory combo.
- Gochujang: Korean chili paste is a great substitute with a slightly sweeter flavor.
6. Black Beans (Fermented)
- Miso Paste: For umami depth, use a small amount of miso paste mixed with water.
- Soy Sauce + Garlic: Mash garlic into soy sauce for a quick fermented bean flavor.
- Canned Black Beans: While not fermented, these can add a mild bean taste.
7. Soy Sauce
- Tamari: A gluten-free alternative with a similar flavor.
- Coconut Aminos: A slightly sweeter option for those avoiding soy.
- Worcestershire Sauce: Use sparingly for a more complex flavor.
8. Sugar
- Honey or Maple Syrup: These natural sweeteners work well, but adjust to taste since they’re sweeter than sugar.
- Brown Sugar: Adds a molasses-like depth to the dish.
9. Oil for Frying and Sautéing
- Vegetable Oil: A neutral-flavored alternative to any cooking oil.
- Peanut Oil: Adds a subtle nutty flavor to the dish.
10. Garlic and Onion
- Garlic Powder and Onion Powder: Use these in smaller quantities for a similar flavor.
- Shallots: Substitute onions with shallots for a slightly sweeter taste.