Daily Special: Tobacco Chicken Feet

Tobacco Chicken Feet by Chef Clark Barlowe, Heirloom.

Makes 6 servings


  • 30 chicken feet (Available from Rowland’s Row at Atherton Market)
  • 5 organic tobacco leaves (Available at Heirloom Restaurant)
  • 3 gallons water  
  • 20 cloves garlic  
  • 1 cup  fermented black bean paste (Available at Charlotte Ethnic Markets)
  • ½ cup black peanuts
  • 2 leeks
  • ½ cup canola oil


  1. Cut toenails off of chicken feet with cleaver; add in large stock pot with garlic, tobacco, and water.  Simmer until tender, about 4 hours.
  2. Strain feet from water and reserve 1 quart of the water. 
  3. Thin fermented black bean paste with this water until sauce consistency, about ¾ Cup of liquid.
  4. Chop peanuts until coarsely chopped, thinly slice leeks and reserve both for service.
  5. Pan fry tender chicken feet in pan until crispy, toss with thinned fermented black bean paste and plate in bowl.
  6. Top with peanuts, and leeks and serve hot.