Braised Chicken Feet with Beancurd Skin
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!
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 600g Kee Song fresh chicken feetapproximately 24 pcs
  • 1packet beancurd stickbreak into small pieces (soak in room temperature water till soften)
  • 2tbsp dark soy sauce
  • 4tbsp oyster sauce
  • 2tbsp abalone sauce
  • 10 dried chilliscut into small pieces and soak in hot water to remove the seeds
  • 10 garlic clovesflattened but unpeeled
  • 3 ginger slicesthumb sized
  • 1L water
  • cornstarch water(2 tbsp cornstarch + 2 tbsp water)
Step 1: Prepare the chicken feet
  1. Snip off the nails and remove any impurities.
  2. Rinse and pat it as dry as possible.
Step 2: Deep fry the chicken feet & beancurd skin
  1. 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.
  2. 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.
  3. Remove the chicken feet and soak in a bucket of iced water for 3 hrs.
  4. 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.
Step 3: Cook and serve the dish
  1. In a heated pot with oil, add in garlic cloves, ginger and dried chilli. Fry till fragrant.
  2. 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.
  3. Add in beancurd skin, give it a good stir and simmer for another 15 mins.
  4. Adjust the taste with oyster sauce as desired.
  5. Stir and add in cornstarch water to thicken the sauce. Simmer till sauce thickens and it's ready to be served.