If you know, you know...
Chicken feet is one of Cantonese cuisine's most famous shibboleths! The rich, savory sauce and delightful chewy texture is truly unique to this dish, but because it's really found on every single dim sum menu out there, you might not know just how much work goes into preparing these tasty toes.
We hope that once you give this recipe a try, you'll come away not only with a big plate of delectable chicken feet, but also a deep appreciation for your local dim sum chefs!
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Chicken Feet!
- While proudly honoring my dad's 50-years-of-pro-cooking legacy, we're also celebrating 50 years of Kikkoman's expansion into brewing in the US.
- 50 years ago, Kikkoman took a momentous leap of faith and jumped into brewing soy sauce in the US, while staying completely true to their traditional brewing method of using simple ingredients: water, soybeans, wheat, and salt.
- For all these years, Kikkoman soy sauce has had an important place on the tables and in the hearts of home cooks and chefs alike.
- Learn more about Kikkoman's history here: https://KikkomanUSA.com/homecooks/50-years-of-brewing/
You can learn more about Kikkoman and follow them on social media here:
- Website: https://www.KikkomanUSA.com
- Facebook: https://www.facebook.com/KikkomanChineseUSA (Kikkoman 萬字在美)
- Instagram: https://www.instagram.com/kikkomanusa_chinese/ (Kikkoman 萬字在美)
Check out a quick story summary of our recipe!