Flavourful and delicious braised chicken feet with beancurd skin! This Braised Chicken Feet with Beancurd Skin recipe is shared by home cook Cheng Geck Chau. Most commonly served in Chinese restaurants, this Braised Chicken Feet with Beancurd Skin dish is braised till the flavours are deeply infused in the meat and beancurd skin. Intense in flavour, this is one of those dishes that'll be gone as soon as it is served!
Deliciously flavourful chicken feet with soft chewy beancurd skin!
If you've not had chicken feet before, they taste better than they sound. The chicken feet is braised until it has a succulent texture and is well complemented with the flavourful beancurd skin.
For this recipe, we used Kee Song Fresh Lacto Chicken Feet.
For this recipe, we used Kee Song Fresh Lacto Chicken Feet as we've tried Kee Song products in various recipes and the meat stays tender despite the cooking methods. The organic chickens are also less in fat and cholesterol in comparison to other chicken in the market.
Prepare the chicken by snipping off the claws.
Prepare the chicken by snipping off the claws. The chicken feet are then deep fried and then plunged into iced water for 3 hours. By doing so, the chicken skin puffs up and would better absorb the sauce later on when cooked.
Do be careful while deep frying the chicken feet as the splatters. We recommend covering the pot with the lid to prevent getting hurt.
Next, the beancurd skin is deep fried till golden brown. Braise the chicken feet till flavours are infused and add in the beancurd skin. Simmer till sauce thickens and it's ready to be served.
A deeply satisfying dish that is best to take time and savour every bite in the comfort of home. If you love this Braised Chicken Feet with Beancurd Skin recipe, we recommend these recipes too - Nonya Curry Chicken, Salt Baked Chicken, Tau Cheo Chicken and Hakka Yellow Rice Wine Chicken. These will keep you inspired for dishes to cook for family dinners.
Deep fried and simmered in sauce, this dish will have you chewing down to the very last bits!
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| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 135 minutes |
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Braised till the flavours are deeply infused in the meat and beancurd skin. This Braised Chicken Feet with Beancurd Skin recipe is shared by home cook Cheng Geck Chau. Most commonly served in Chinese restaurants, this dish is one that'll be gone as soon as it is served!
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- 600 g Kee Song fresh chicken feet approximately 24 pcs
- 1 packet beancurd stick break into small pieces (soak in room temperature water till soften)
- 2 tbsp dark soy sauce
- 4 tbsp oyster sauce
- 2 tbsp abalone sauce
- 10 dried chillis cut into small pieces and soak in hot water to remove the seeds
- 10 garlic cloves flattened but unpeeled
- 3 ginger slices thumb sized
- 1 L water
- cornstarch water (2 tbsp cornstarch + 2 tbsp water)
- Snip off the nails and remove any impurities.
- Rinse and pat it as dry as possible.
- In a pot, add in 2L oil. Place chicken feet into the oil and cover with lid. Do be careful as oil would splatter, hence it is best to cover with the pot with the lid to prevent getting hurt.
- Switch on the fire. Once the oil bubbles, allow the chicken feet to fry for 7 mins. It is ready when you hear the oil splattering sound is reduced.
- Remove the chicken feet and soak in a bucket of iced water for 3 hrs.
- Use the same pot with oil and add in the beancurd skin. Fry till it’s golden brown. As beancurd skin gets fried very fast, do pay close attention to prevent overcooking.
- In a heated pot with oil, add in garlic cloves, ginger and dried chilli. Fry till fragrant.
- Add in chicken feet, dark soy sauce, oyster sauce and water. Ensure that water covers the chicken feet entirely. Bring it to a vigorous boil, reduce the heat and simmer for 15 mins.
- Add in beancurd skin, give it a good stir and simmer for another 15 mins.
- Adjust the taste with oyster sauce as desired.
- Stir and add in cornstarch water to thicken the sauce. Simmer till sauce thickens and it's ready to be served.
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