Phoenix Claw
Hawker • Singapore
About Phoenix Claw
Braised chicken feet in black bean sauce — dim sum classic
How to Make Phoenix Claw (Traditional & Healthy Version)
Phoenix Claw, known locally in Singapore as 'feng zhao', is a beloved snack often found in bustling hawker centres and traditional kopitiams. This classic dim sum dish, featuring tender braised chicken feet, has been embraced by Singapore’s diverse food culture and given unique hawker-style twists over the years. The gelatinous texture is a favourite among locals, prized for its deep umami flavours and blend of spices such as star anise and cinnamon. In Singapore, Phoenix Claw is more than just a snack—it’s a nostalgic treat that evokes the communal spirit of sharing small plates over tea with friends and family. Many kopitiams serve healthier versions, using less oil and more aromatics, reflecting Singapore’s commitment to delicious yet balanced eating. Whether enjoyed in the heart of Chinatown or at your local neighbourhood hawker stall, Phoenix Claw represents the fusion of tradition and modern health-conscious trends in Singaporean cuisine. It’s perfect for those seeking an authentic snack that’s rich in flavour and culture.
Ingredients(for 1 small plate (about 4-5 chicken feet))
- 8 pieces Chicken feet (washed and nails trimmed)
- 2 tbsp Low-sodium soy sauce (light soy for less sodium)
- 1 tbsp Oyster sauce (optional for deeper flavour) - optional
- 1 tbsp Shaoxing wine (or omit for halal version) - optional
- 3 cloves Garlic (smashed)
- 5 slices Ginger (fresh)
- 2 pieces Star anise
- 1 small stick Cinnamon stick
- 1 tsp Rock sugar (or brown sugar)
- 400 ml Water (enough to cover)
- 2 stalks Spring onion (cut into 5cm pieces) - optional
- 1 small Chilli padi (for a spicy kick, optional) - optional
Instructions
- 1
Clean and trim the chicken feet thoroughly. Remove any calluses and nails. Rinse under running water.
5 minutes
Soak in cold water with a splash of vinegar for extra cleanliness.
- 2
Blanch the chicken feet in boiling water for 3 minutes to remove impurities. Drain and rinse under cold water.
5 minutes
This step helps achieve a clean, clear broth and removes excess fat.
- 3
In a non-stick pan, dry-fry the blanched chicken feet for 2-3 minutes until slightly golden. Set aside.
5 minutes
Dry-frying reduces oil usage and enhances texture.
- 4
In a pot, sauté garlic, ginger, star anise, and cinnamon stick until aromatic. Add chicken feet and toss well.
3 minutes
Use minimal oil or a non-stick spray for a healthier dish.
Why This Dish is Healthy
This recipe for Phoenix Claw is a healthy choice as it utilises braising instead of deep-frying, significantly lowering the fat content. Lean protein from chicken feet, combined with collagen, supports joint health and skin elasticity. The use of natural aromatics and spices adds flavour without relying on high-calorie sauces, making it perfect for calorie trackers and those seeking guilt-free Singaporean snacks.
Phoenix Claw is a surprisingly nutritious snack, rich in collagen, protein, and essential minerals like calcium and magnesium due to the slow braising of chicken feet. By using low-sodium soy sauce and minimal oil, this Singaporean hawker-style version keeps saturated fat and sodium in check. The inclusion of aromatic spices adds antioxidant benefits, while the absence of deep-frying reduces calories and unhealthy fats.
Pro Tips
- 💡Soaking chicken feet in vinegar water removes odours and softens skin.
- 💡Dry-fry the feet before braising to enhance chewiness and depth of flavour.
- 💡For even less fat, refrigerate overnight and skim off any solidified fat before reheating.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently via steaming or in a microwave before serving. Not suitable for freezing due to texture changes.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 10.0 g |
| Fiber | 0.0 g |
