Braised Chicken Feet Recipe

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Chicken feet may seem unusual to some, but they are a delicacy in many cultures, especially in Asian cuisine. Known for their rich flavor and gelatinous texture, chicken feet are often slow-cooked or braised to release collagen, resulting in a dish that is both nourishing and deeply satisfying. When prepared properly, they become tender, with a savory sauce that clings to every bite.

This recipe highlights the traditional method of braising chicken feet in a flavorful sauce made with soy, garlic, ginger, and spices. The result is a dish that is comforting, aromatic, and perfect for sharing.

Ingredients

  • 1 ½ pounds chicken feet, cleaned and nails trimmed
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice wine or cooking sherry
  • 1 teaspoon sugar
  • 2 cups chicken stock or water
  • 1 star anise (optional, for depth)
  • 1 small cinnamon stick (optional)
  • 2 scallions, chopped (for garnish)
  • 1 teaspoon sesame oil (for finishing)

Instructions

  1. Prepare the chicken feet
    • Wash thoroughly, trim nails, and blanch in boiling water for 5 minutes. Drain and rinse to remove impurities.
  2. Sauté aromatics
    • Heat oil in a wok or deep pan. Add garlic and ginger, sauté until fragrant.
  3. Add sauces and seasonings
    • Stir in soy sauce, oyster sauce, hoisin sauce, rice wine, and sugar. Mix well.
  4. Braise the chicken feet
    • Add chicken feet and pour in chicken stock. Add star anise and cinnamon if using. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until tender.
  5. Finish and serve
    • Once the chicken feet are soft and flavorful, drizzle with sesame oil. Garnish with chopped scallions. Serve hot.

Servings

This recipe serves 4–6 people as a side dish or appetizer.

Note

  • Texture: Chicken feet are rich in collagen, which gives the dish a silky texture.
  • Cleaning: Proper cleaning and trimming are essential for presentation and taste.
  • Pairing: Serve with steamed rice, noodles, or as part of a dim sum spread.
  • Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently to preserve texture.

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