This chicken dish is one of the cheapest and tastiest dish you can ever make. Provided that you are fond of eating chicken feet. Some will think it is not hygienic to eat it because chickens specially those bred in cages stamp on their poops. But if will clean it well, your fear of eating chicken feet will be overcome when you try to taste it.
Also, do you know that chicken feet are rich in collagen that will make your skin look younger? it is also a good to those suffering in painful arthritis because it will help replenish the collagen in the joints. And about our recipe here, it is an Asian dish and obviously because of the ingredient tausi or Chinese fermented black beans and oyster sauce. So what are you waiting for? try it and I’m sure you will love it.
A Taste of Home: Savory Chicken Feet in Black Bean Sauce
I can still remember the first time I was introduced to this unique dish. Growing up, chicken feet weren’t exactly a regular staple on our dining table, but whenever we visited my aunt who lived near the wet markets, this was a meal I’d eagerly anticipate. She had a way of making the simplest ingredients taste like pure comfort. Over time, I learned to appreciate not just the taste, but the history and culture that comes with it. And, as it turns out, there’s much more to this flavorful dish than meets the eye.
A Dish Rich in Tradition
Chicken feet simmered in a rich black bean sauce is one of those dishes that might seem unusual at first, but it’s deeply rooted in Asian culinary traditions. The Chinese have long used fermented black beans (or tausi) in their cooking for its salty, umami-packed flavor, while the use of chicken feet is a testament to how resourceful cuisines can be—turning what many might discard into a delicacy.
While it may not be the most glamorous cut of chicken, chicken feet are prized for their gelatinous texture and the health benefits they bring. You might be surprised to know that they are a rich source of collagen. For those concerned with skincare or joint health, it’s like eating your way to better skin and bones! My grandmother used to say that her secret to aging gracefully was her weekly servings of this dish, and I’ve always held onto that piece of wisdom.
Overcoming the Fear Factor
If you’re hesitant about trying this dish, you’re not alone. I’ve had many friends and even family members turn up their noses at the idea. “Is it really safe to eat?” they’d ask. This concern is common, especially because, well, feet aren’t exactly known for being clean. But as with many ingredients, the key is in the preparation. Proper cleaning and careful cooking can turn even the most unconventional ingredient into something extraordinary.
I remember the first time I tried cleaning chicken feet on my own. It was one of those “trial by fire” moments. My uncle had suggested I fry them first to lock in the flavors before cooking them in the sauce, a trick he swore by after years of perfecting his own version of the dish. It took a few tries, and admittedly, I was intimidated by the process. But after that first taste, all my doubts disappeared. The sauce, rich and savory from the fermented black beans and a touch of sweetness from brown sugar, clung to the tender chicken feet, making each bite irresistible.
Cooking Secrets Passed Down
The method of preparing this dish is a lot easier than it looks, especially if you follow the steps patiently. One of the first things I learned from my aunt was to make sure the feet are cleaned thoroughly, starting by chopping off the nails. It sounds daunting, but it’s a necessary step in getting everything just right. Sometimes the vendor at the market is kind enough to do it for you, but if not, you can easily manage it at home.
Another tip is to blanch the feet first, especially if they haven’t been skinned. This helps in removing any excess dirt and gives the dish a cleaner taste. Once you’ve fried them to a golden perfection, they’re ready to be cooked in that delightful sauce made of oyster sauce, garlic, and the all-important tausi. The pressure cooker will do most of the heavy lifting, simmering the feet until they’re fall-off-the-bone tender.
The Versatility of Fermented Black Beans
Speaking of tausi, let’s dive into why this ingredient is so special. Fermented black beans have been used in Chinese cooking for centuries, adding a punch of flavor that elevates simple ingredients into something truly special. They have a salty, slightly funky taste that pairs perfectly with the richness of the chicken feet, balancing out the dish with deep, savory notes. In many Asian households, they’re a pantry staple, often mixed with soy sauce and other ingredients to create sauces that coat everything from vegetables to meats.
What’s fascinating is how these humble beans traveled across different Asian cuisines, being incorporated into dishes that range from stir-fries to braised delicacies. If you’ve never cooked with them before, this dish is the perfect introduction. Their flavor is bold yet familiar, and it will instantly transport you to the heart of a bustling Chinese kitchen.
A Comfort Dish Like No Other
For me, this dish brings back memories of long family gatherings and cozy weekend lunches where the aroma of black beans, garlic, and ginger filled the air. It’s funny how food has this power to connect us to our roots and to each other. Even though it’s such a simple recipe, each step—from cleaning the chicken feet to simmering them in the flavorful sauce—feels like a tribute to generations before me who took the time to pass down their love for cooking.
And so, whenever I make this dish, I can’t help but think of my aunt, who taught me that even the most unexpected ingredients can be turned into something truly special. For those who are adventurous enough to try it, this dish will reward you with a depth of flavor that’s both comforting and satisfying.
A Dish Worth Trying
So, if you’re still on the fence about trying chicken feet, take a leap of faith. With the right preparation, this dish will open up a whole new world of flavors and textures. Whether you’re looking for something unique to add to your culinary repertoire or just curious about exploring Asian dishes, this recipe will not disappoint. And who knows? It might just become a new favorite at your dinner table.
How to Cook Chicken Feet in Tausi Sauce
Ingredients
- 1 1/2 kilo chicken feet
- 2 Tbsp. Chinese salted black beans Tausi
- 2 Tbsp. oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp. minced garlic
- 1 pc thumb sized ginger sliced into small strips
- 5 cups water
- 1/4 cup spring onion sliced thinly optional
- 1 Tbsp. brown sugar
- 1 Tbsp. cornstarch dissolved in 1/2 cup water
- 1 pc birds eye chilli chopped
- 2 cups cooking oil for deep frying
Instructions
How to cook Chicken Feet in Tausi Sauce:
- Clean the chicken feet by chopping off the nails. You can also ask the vendor to remove it for you if they are so kind to assist you.
- Most of the time, the chicken feet sold in the wet market are already skinned. But just in case they are not, you will have to blanch it in boiling water. Then remove the skin. Rinse again in running water and drain.
- Heat oil in a deep pot with two cups of cooking oil. Fry the chicken feet for 5 minutes then drain and set aside
- Using a pressure cooker, remove the lid and heat the pressure cooker pot with a tablespoon of oil. Then saute ginger and garlic until slightly brown. Add in the chicken feet, water, oyster sauce and tausi and stir.
- Then cover the pressure cooker and bring to a boil until the pressure cooker starts to whistle. Then simmer for about 15 to 20 minutes.
- Let it cool for several minutes then remove the lid. Turn on the heat again and add brown sugar, cornstarch slurry (cornstarch mixed with water) and bring to a boil. Simmer for 3 minutes or until the sauce thickens.
- Turn off heat and serve. Garnish with spring onions and chopped birds eye chilies.
Video
Notes
Cooking Tips:
Properly Clean the Chicken Feet
Before cooking, make sure to thoroughly clean the chicken feet by chopping off the nails and rinsing under running water. If the feet haven’t been skinned, blanch them in boiling water to remove the outer skin and any impurities. A well-cleaned ingredient ensures a better taste and texture in the final dish.Fry the Feet for Better Flavor
Frying the chicken feet before simmering them in sauce helps lock in flavor and adds a slight crispness to the texture. Just a quick five minutes in hot oil is enough to make a noticeable difference. This step will give your dish a richer taste and a more satisfying bite.Simmer for Tender Perfection
Using a pressure cooker is key to achieving perfectly tender chicken feet without hours of cooking. Once the pressure builds up, let it simmer for about 15 to 20 minutes to soften the feet and allow the sauce to penetrate every bite. This technique ensures your dish is flavorful and easy to eat.
