How to Cook Chicken Feet in Tausi Sauce

Chicken feet with black beans is a savory, collagen-rich dish featuring tender braised chicken feet in a flavorful, umami-packed black bean and oyster sauce.

Prep Time10

Cook Time20

Total Time30

Course: Chicken Recipe

Cuisine: Asian Cuisine

Keyword: chicken feet in black beans, tausi sauce

Servings: 6 servings

Calories: 270kcal

Author: Manny

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.