Ingredients (Serves 2–4)
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1 lb (450 g) chicken feet
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4–5 cups water
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2–3 slices ginger
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2 cloves garlic, smashed
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2–3 star anise
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1 cinnamon stick (optional)
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2–3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sugar (or rock sugar)
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1–2 tbsp rice wine or dry sherry (optional)
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1–2 dried chilies (optional, for spice)
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Salt, to taste
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Green onions or cilantro for garnish
Instructions
1. Clean the chicken feet:
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Rinse thoroughly.
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Trim off the nails with kitchen scissors.
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Optional: blanch in boiling water for 2–3 minutes, then drain—this helps remove impurities.
2. Braise the chicken feet:
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In a pot, add water, ginger, garlic, star anise, cinnamon stick, and chilies if using. Bring to a boil.
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Add the chicken feet and simmer for 10–15 minutes.
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Drain and rinse. This helps make them more tender and reduces odor.
3. Cook in sauce:
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In a clean pot or wok, add soy sauce, oyster sauce, sugar, and rice wine.
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Add chicken feet and enough water to just cover them.
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Bring to a boil, then reduce to a simmer. Cover and cook for 1–1.5 hours until the feet are soft and gelatinous.
4. Optional finishing step (for sticky, dim-sum style):
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Remove lid and simmer for an additional 15–20 minutes to reduce the sauce to a thick glaze.
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Stir occasionally to coat the feet evenly.
5. Serve:
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Garnish with chopped green onions or cilantro.
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Serve hot as a snack, appetizer, or part of a dim-sum spread.
💡 Tips:
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Slow braising is key—don’t rush, or the feet will be rubbery.
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Chicken feet are rich in collagen, making the sauce slightly gelatinous when cooled.
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For a deep flavor, you can marinate them in soy sauce, garlic, and ginger for 30 minutes before cooking.
If you want, I can give a crispy fried chicken feet recipe too—it’s a crunchy snack popular in Chinese street food.
Do you want me to give that version as well?
