The dim sum dish made from chicken feet steamed with black bean sauce is fung jaw. The Cantonese name is also commonly romanized as feng zhao or feng claws, while English-language menus often call the dish phoenix claws.
Preparation traditionally involves deep-frying and then steaming or simmering the chicken feet before seasoning them. This makes the skin puff and soften. They are then cooked with fermented black beans, bean paste, sugar, and other aromatics until the sauce penetrates the gelatinous skin and tendons.
Fung jaw is a classic Cantonese dim sum item and is usually served warm in a small dish or bamboo steamer. It is not the same as duck feet, which may appear in other dim sum preparations, or tripe, which has a chewy texture and comes from the stomach lining. Chicken feet contain little muscle; most of their edible texture comes from skin, tendons, and cartilage.