Braised Chicken Feet
Braised Chicken Feet
Ingredients
- 2 pounds chicken paws
- 1/4 cup Shaohsing rice cooking wine, as needed for marinating
- 4 cups vegetable oil, for deep frying, plus 2 tablespoons for braising
- 1/4 cup rock sugar
- 2 tablespoons chili bean sauce, or to taste
- 1 tablespoon fermented black beans
- 4 cups water
- 3 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup soy sauce, or to taste
- 1 tablespoon dark soy sauce, or to taste
- 2 tablespoons oyster sauce, or to taste
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons ginger, minced or sliced
- as needed ice
Instructions
- 1
Trim the claws from the chicken feet and rinse them thoroughly with cool water.
⏱️ 5 min
- 2
Add Shaohsing rice cooking wine to the chicken feet and massage it in. Let the chicken feet soak for 15 minutes.
⏱️ 15 min
- 3
Rinse the chicken feet well after soaking and pat them completely dry with paper towels.
⏱️ 5 min
- 4
In a large pot or wok, heat 4 cups of vegetable oil over medium-high heat for deep frying. Fry the chicken feet until they turn a golden brown. Cover with a lid as needed to prevent oil from splattering.
⏱️ 15 min
- 5
Once golden, immediately remove the fried chicken feet from the oil and transfer them to a large bowl filled with ice water. Let them soak for 10-15 minutes.
⏱️ 15 min
- 6
Drain the chicken feet from the ice water and set them aside.
⏱️ 5 min
- 7
In a large wok or pot, add 2 tablespoons of vegetable oil and the rock sugar over medium-high heat. Stir continuously until the rock sugar melts and turns a dark amber color.
⏱️ 5 min
- 8
Add the fried chicken feet, chili bean sauce, and fermented black beans to the wok. Stir to coat the chicken feet.
⏱️ 2 min
- 9
Pour in the water, then add the star anise, cinnamon stick, bay leaves, soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, and ginger. Stir everything together.
⏱️ 3 min
- 10
Once the mixture begins to simmer, cover the pot with a lid and reduce the heat to medium-low. Let it simmer for approximately 40 minutes, or until the chicken feet reach your preferred texture.
⏱️ 40 min
- 11
After 40 minutes, increase the heat to high and let the mixture simmer uncovered for another 10-15 minutes to reduce the sauce.
⏱️ 15 min
- 12
Taste the sauce and adjust the seasonings as needed, adding more soy sauce, chili bean sauce, or chicken bouillon powder to your preference.
⏱️ 1 min
- 13
Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Chicken Feet
- 2 pounds chicken paws
- 1/4 cup Shaohsing rice cooking wine, as needed for marinating
- 4 cups vegetable oil, for deep frying, plus 2 tablespoons for braising
- 1/4 cup rock sugar
- 2 tablespoons chili bean sauce, or to taste
- 1 tablespoon fermented black beans
- 4 cups water
- 3 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup soy sauce, or to taste
- 1 tablespoon dark soy sauce, or to taste
- 2 tablespoons oyster sauce, or to taste
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons ginger, minced or sliced
- as needed ice
Instructions
- 1
Trim the claws from the chicken feet and rinse them thoroughly with cool water.
⏱️ 5 min - 2
Add Shaohsing rice cooking wine to the chicken feet and massage it in. Let the chicken feet soak for 15 minutes.
⏱️ 15 min - 3
Rinse the chicken feet well after soaking and pat them completely dry with paper towels.
⏱️ 5 min - 4
In a large pot or wok, heat 4 cups of vegetable oil over medium-high heat for deep frying. Fry the chicken feet until they turn a golden brown. Cover with a lid as needed to prevent oil from splattering.
⏱️ 15 min - 5
Once golden, immediately remove the fried chicken feet from the oil and transfer them to a large bowl filled with ice water. Let them soak for 10-15 minutes.
⏱️ 15 min - 6
Drain the chicken feet from the ice water and set them aside.
⏱️ 5 min - 7
In a large wok or pot, add 2 tablespoons of vegetable oil and the rock sugar over medium-high heat. Stir continuously until the rock sugar melts and turns a dark amber color.
⏱️ 5 min - 8
Add the fried chicken feet, chili bean sauce, and fermented black beans to the wok. Stir to coat the chicken feet.
⏱️ 2 min - 9
Pour in the water, then add the star anise, cinnamon stick, bay leaves, soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, and ginger. Stir everything together.
⏱️ 3 min - 10
Once the mixture begins to simmer, cover the pot with a lid and reduce the heat to medium-low. Let it simmer for approximately 40 minutes, or until the chicken feet reach your preferred texture.
⏱️ 40 min - 11
After 40 minutes, increase the heat to high and let the mixture simmer uncovered for another 10-15 minutes to reduce the sauce.
⏱️ 15 min - 12
Taste the sauce and adjust the seasonings as needed, adding more soy sauce, chili bean sauce, or chicken bouillon powder to your preference.
⏱️ 1 min - 13
Serve hot and enjoy!
⏱️ 1 min