Chicken Feet as Served at Grand Harbor in Burlingame, California, as seen on Diners, Drive-Ins and Dives, Season 28.
Recipe courtesy of Grand Harbor

Steamed Chicken Feet (Phoenix Claws)

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  • Level: Intermediate
  • Total: 2 hr 40 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 to 6 servings




  1. Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
  2. Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
  3. Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
  4. For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
  5. Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.