I love this chicken feet recipe because it brings together a medley of bold flavors that dance on my palate with every bite, making me feel like a gourmet chef in my own kitchen. Plus, the satisfying process of slow-cooking the chicken feet until they’re tender makes it a perfect weekend project that rewards my patience with an unforgettable meal.
I truly cherish delving into the deep tastes and special textures of chicken feet. My recipe uses 2 pounds of these delightful ingredients to create a broth with an outstanding flavor profile.
Good soy sauce, intense garlic, and aromatic ginger underpin the flavors. Then, I add a star anise to enhance the perfume and a splash of rice vinegar to brighten the flavor.
Finally, I balance everything with just enough sugar that the broth tastes nothing short of perfect.
Ingredients
Chicken Feet:
Rich in collagen, supporting skin and joint health.
Soy Sauce:
Contributes umami flavor; consists of sodium to produce savory flavor.
Rice Vinegar:
Imparts slight sourness; boosts taste intricacy.
Garlic:
Boosts the immune system; provides aromatic depth and flavor.
Ginger:
Properties that counteract inflammation; provides warmth and spice.
Star Anise:
Licorice flavor that is pleasingly sweet; a plethora of antioxidants.
Oyster Sauce:
Imparts brothy umami, boosting depth and richness.
Hoisin Sauce:
Tangy and sweet; provides intricacy and depth.
Sesame Oil:
Enhancer of the rich, nutty aroma and flavor.
Ingredient Quantities
- 2 lbs chicken feet
- 4 cups water
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 star anise
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
1. Prepare the Chicken Feet:
Start by thoroughly cleaning the chicken feet. Using kitchen scissors, clip and remove the nails, and rinse the feet under cold running water.
2. Blanch the Chicken Feet:
Heat a kettle of water until it’s boiling, then pour it over the chicken feet in a heatproof container. Let the feet sit for about 5 minutes, gently cooking them so that they’re thoroughly heated but not cooked until tender. Remove the feet from the container and place them under cold running water. Set the feet aside.
3. Prepare the sauce base: In a large pot or Dutch oven, put together the 4 cups of water, soy sauce, rice vinegar, garlic (minced), ginger (sliced), star anise, sugar, oyster sauce, hoisin sauce, sesame oil, and black pepper.
4. Simmer the Chicken Feet:
Place the chicken feet, which have been blanched, into the pot containing the sauce. Cover and bring to a boil, then reduce to a simmer. Cook for about
1.5 to 2 hours, or until the feet are nice and tender.
5. Thicken the Sauce (Optional):
To achieve a thicker sauce, you want to use the cornstarch in just the right way. Mix it with a small amount of water to get a smooth slurry. Then, add this mixture to the sauce pot. But don’t dump it all in at once. Gradually stir it into the sauce base, and pay attention to how the sauce behaves with the addition. You want to stop adding when the sauce is just thick enough to coat the back of a spoon.
6. Adjust Seasoning:
Sample the sauce and make any required adjustments to the seasoning. If necessary, add more soy sauce or sugar to bring the flavors into balance.
7. Add Green Onions:
In the final 5 minutes of cooking, the chicken feet are sprinkled with the chopped green onions, allowing them to soften slightly.
8. Remove from Heat:
Take the chicken feet off the heat once they are tender and the sauce is full of flavor.
9. Rest:
Let the chicken feet sit in the sauce for a few minutes to take up more flavor.
10. Serve:
Move the chicken feet to a dish for serving and use a spoon to drizzle some sauce atop them. They can be served either as a starter or an accompaniment and should be enjoyed warm.
Equipment Needed
1. Kitchen scissors
2. Kettle
3. Heatproof container
4. Large pot or Dutch oven
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Spoon
9. Bowl (for mixing cornstarch slurry)
10. Whisk or fork (for mixing cornstarch slurry)
11. Serving dish
FAQ
-
Q: How do I clean chicken feet before cooking?
A: Rinse the chicken feet under cold water, then trim off any nails and remove outer skin layers if necessary. -
Q: Can I make this recipe spicier?
A: Yes, you can add a chopped chili or a teaspoon of chili oil to increase the spice level. -
Q: How long should the chicken feet be cooked?
A: Simmer the chicken feet for about 1.5 to 2 hours until they are tender. -
Q: What is the purpose of using cornstarch in this recipe?
A: Cornstarch is optional and can be used to thicken the sauce if desired. -
Q: Can I substitute oyster sauce with something else?
A: You can use fish sauce or soy sauce as a substitute, though it may slightly alter the flavor. -
Q: What is the best way to serve chicken feet?
A: Serve as an appetizer or a side dish, garnished with chopped green onions and a sprinkle of sesame seeds.
Substitutions and Variations
2 tablespoons rice vinegar: Use apple cider vinegar or white vinegar as substitutes.
1 tablespoon oyster sauce: Substitute mushroom sauce or soy sauce for a vegetarian option.
1 tablespoon hoisin sauce: Combine soy sauce and honey to mimic the sweetness and saltiness.
1 teaspoon sesame oil: Peanut oil or olive oil can be used as alternatives, but the flavor will be different.
2 star anise: Substitute with 1 teaspoon of fennel seeds or 1/2 teaspoon of Chinese five-spice powder.
Pro Tips
1. Nail Cleaning Tip: When cleaning the chicken feet, after clipping the nails, soak them in a mixture of water and white vinegar for about 10 minutes. This helps to remove any lingering odors and softens the skin for easier cleaning.
2. Enhanced Flavor Infusion: For a more intense flavor, marinate the blanched chicken feet in the sauce mix for at least 30 minutes before simmering. This allows the flavors to penetrate the chicken feet more deeply.
3. Caramelization for Depth: Before simmering, briefly sauté the ginger and garlic in a little oil until fragrant. This enhances the overall flavor with a subtle caramelization that adds depth to the dish.
4. Controlled Heat: When simmering, ensure the pot is covered tightly. This traps steam and ensures even cooking, keeping the moisture in the chicken feet and making them tender.
5. Garnish Variation: Just before serving, garnish with sesame seeds and a few drops of chili oil for an extra layer of flavor and visual appeal. The chili oil adds a slight heat that complements the richness of the sauce, and the sesame seeds provide a bit of crunch.
Chicken Feet Recipe
My favorite Chicken Feet Recipe
Equipment Needed:
1. Kitchen scissors
2. Kettle
3. Heatproof container
4. Large pot or Dutch oven
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Spoon
9. Bowl (for mixing cornstarch slurry)
10. Whisk or fork (for mixing cornstarch slurry)
11. Serving dish
Ingredients:
- 2 lbs chicken feet
- 4 cups water
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 star anise
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
1. Prepare the Chicken Feet:
Start by thoroughly cleaning the chicken feet. Using kitchen scissors, clip and remove the nails, and rinse the feet under cold running water.
2. Blanch the Chicken Feet:
Heat a kettle of water until it’s boiling, then pour it over the chicken feet in a heatproof container. Let the feet sit for about 5 minutes, gently cooking them so that they’re thoroughly heated but not cooked until tender. Remove the feet from the container and place them under cold running water. Set the feet aside.
3. Prepare the sauce base: In a large pot or Dutch oven, put together the 4 cups of water, soy sauce, rice vinegar, garlic (minced), ginger (sliced), star anise, sugar, oyster sauce, hoisin sauce, sesame oil, and black pepper.
4. Simmer the Chicken Feet:
Place the chicken feet, which have been blanched, into the pot containing the sauce. Cover and bring to a boil, then reduce to a simmer. Cook for about
1.5 to 2 hours, or until the feet are nice and tender.
5. Thicken the Sauce (Optional):
To achieve a thicker sauce, you want to use the cornstarch in just the right way. Mix it with a small amount of water to get a smooth slurry. Then, add this mixture to the sauce pot. But don’t dump it all in at once. Gradually stir it into the sauce base, and pay attention to how the sauce behaves with the addition. You want to stop adding when the sauce is just thick enough to coat the back of a spoon.
6. Adjust Seasoning:
Sample the sauce and make any required adjustments to the seasoning. If necessary, add more soy sauce or sugar to bring the flavors into balance.
7. Add Green Onions:
In the final 5 minutes of cooking, the chicken feet are sprinkled with the chopped green onions, allowing them to soften slightly.
8. Remove from Heat:
Take the chicken feet off the heat once they are tender and the sauce is full of flavor.
9. Rest:
Let the chicken feet sit in the sauce for a few minutes to take up more flavor.
10. Serve:
Move the chicken feet to a dish for serving and use a spoon to drizzle some sauce atop them. They can be served either as a starter or an accompaniment and should be enjoyed warm.
