Phoenix Claws

Phoenix Claws (Simplified Chinese: 凤爪; Traditional Chinese: 鳳爪; Pinyin: Fèngzhuǎ; Cantonese: fung zao) are chicken feet prepared as Cantonese dim sum, most often deep-fried then steamed with fermented black beans and chili until the skin turns gelatinous and savory.

Characteristics

Texture is soft-collagenous rather than meaty; diners eat skin, tendon, and cartilage flavors more than large muscle pieces. Fermented black bean (豆豉), garlic, and chili give a salty-savory profile with mild heat. The poetic "phoenix" name is common Cantonese menu language for chicken feet. Proper yum cha claws should be thoroughly tender without tasting boiled-out.

Ingredients (overview)

Chicken feet, fermented black beans, garlic, chili, soy sauce, sugar, and oil. Typical kitchen flow includes cleaning, blanching, deep-frying to blister the skin, then steaming or braising in black-bean sauce so flavors penetrate. Restaurant trays hold several claws for sharing.

History and culture

Phoenix claws are a yum cha standard on Dim Sum carts with Lo Mai Gai, Har Gow, Siu Mai, and fried items such as Taro Puff in Hong Kong Food and Guangdong Food teahouses. Nose-to-tail appreciation of chicken feet is widespread in Chinese cooking; the black-bean steamed dim-sum presentation is the Cantonese teahouse classic highlighted here.

Serving and variations

Shared dim-sum plate, eaten by hand or with chopsticks; bones are discarded on side plates. Some versions are simpler soy-braised without heavy frying; chili level varies. See Dim Sum for cart context.

Diners unfamiliar with chicken feet may start with one claw; regular yum cha guests often order a full plate for the table. Leftover sauce is sometimes spooned onto rice at the end of a casual meal, though classic tea-house service keeps claws as a shared small plate.

See also

• Dim Sum
• Lo Mai Gai
• Har Gow
• Siu Mai
• Taro Puff
• Hong Kong Food
• Guangdong Food
• List of dishes (A-Z)