Low Sodium Chicken Feet Dim Sum
Indulge in the rich and aromatic flavors of **Low Sodium Chicken Feet Dim Sum**, a healthier twist on a beloved dim sum classic. This dish features tender, slow-simmered chicken feet bathed in a savory, low-sodium sauce crafted from soy sauce, hoisin sauce, and Shaoxing wine, perfectly balanced with the subtle spices of garlic, ginger, star anise, and five-spice powder. The chicken feet are first blanched for a clean, smooth texture before being simmered to perfection, allowing the bold flavors to infuse deeply. Garnished with fresh spring onions, this dish is perfect for those who crave authentic dim sum while maintaining a mindful approach to sodium intake. Serve as a standout appetizer or pair with other dim sum favorites for an unforgettable feast.
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Recipe Information
Ingredients
- 500 grams Chicken feet
- 60 ml Rice vinegar
- 30 ml Soy sauce, low sodium
- 30 ml Hoisin sauce, low sodium
- 45 ml Shaoxing wine
- 15 ml Sesame oil
- 4 pieces Garlic cloves
- 20 grams Fresh ginger
- 1 whole Star anise
- 5 grams Five-spice powder
- 15 grams Cane sugar
- 2 stalks Spring onions
- 2 pieces Dried red chili
Instructions
Begin by cleaning the chicken feet thoroughly. Use a sharp knife to trim the nails and remove any rough skin. Rinse under cold water.
Fill a pot with enough water to cover the chicken feet. Bring the water to a boil and blanch the chicken feet for 5 minutes. Drain the water and rinse the chicken feet with cold water to cool them down.
In another pot, combine rice vinegar, low sodium soy sauce, hoisin sauce, Shaoxing wine, sesame oil, garlic (smashed), ginger slices, star anise, five-spice powder, cane sugar, and dried red chilies.
Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for 5 minutes to let the flavors meld.
Add the blanched chicken feet to the sauce in the pot. Cover and simmer on low heat for 1 to 1.5 hours until the chicken feet become tender.
Check occasionally to ensure there is enough liquid to prevent burning. Add a splash of water if necessary.
Once the chicken feet are tender, increase the heat to medium and let the sauce thicken for another 10 minutes, stirring occasionally.
Thinly slice the spring onions and use them as garnish before serving.
Serve hot as part of a dim sum spread or as an appetizer.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 25.6 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 546 mg | 42% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
