Fermented Bean Sauce Chicken Feet

March 17, 2025 10 Minutes Medium

Nutritional Information

520 kcal
Calories
38g
Protein
12g
Carbohydrates
35g
Fat
Recipe Hot Dishes
Fermented Bean Sauce Chicken Feet

Crispy, spicy, and packed with bold flavors, these Stir-Fried Chicken Feet are a mouthwatering delicacy that’s sure to impress. Tender chicken feet are first boiled with garlic and ginger for a rich base, then fried until golden for a satisfying crunch. The magic happens when they’re tossed in a fiery blend of Lao Gan Ma fermented bean paste, dried chili pepper powder, and aromatic garlic, scallions, and ginger. A hint of vinegar adds a tangy kick, while optional Sichuan pepper powder brings a numbing heat for an authentic touch. Perfect as a snack or appetizer, this dish delivers an irresistible combination of textures and spice. Quick to prepare yet bursting with depth, it’s a must-try for anyone who loves bold, umami-packed flavors!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Wash the chicken feet clean, remove the toenails, and cut them into small pieces.
Step 1
2
Step 2
Put water in the pot, add the cut chicken feet, several cloves of garlic, and several slices of ginger, as well as an appropriate amount of salt. Cook for 20 minutes.
Step 2
3
Step 3
Chop the ginger, garlic, and scallions into small pieces.
Step 3
4
Step 4
Remove the cooked chicken feet, discard the ginger and garlic, and drain the water. Heat oil in the pot, add the chicken feet, and fry until both sides are golden brown. Remove the chicken feet and leave the remaining oil in the pot. Add the chopped ginger, garlic, and scallions, and stir-fry until fragrant. Then add the Lao Gan Ma fermented bean paste and dried coarse chili pepper powder. Stir-fry the chicken feet, add an appropriate amount of salt, chicken essence, and Sichuan pepper powder (optional), and stir-fry for 3 minutes over medium heat. Finally, add an appropriate amount of vinegar and stir-fry for another 2 minutes.
Step 4

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