Spicy Braised Pork Ribs and Chicken Feet
Spicy Braised Pork Ribs and Chicken Feet
Ingredients
- 2 pounds pork spareribs, cut into 2-inch pieces
- 1 1/2 pounds chicken feet, cleaned and trimmed
- 2 inches ginger, sliced
- 6 garlic, cloves, smashed
- 8 dried red chilies, or to taste
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup Shaoxing wine
- 1 tablespoon rock sugar, or granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper
- 2 scallions, chopped, for garnish
Instructions
- 1
Blanch the pork ribs and chicken feet: Bring a large pot of water to a rolling boil. Add the pork ribs and chicken feet and blanch for 5 minutes. This helps to remove impurities and excess fat. Drain well and rinse under cold water.
⏱️ 10 min
- 2
Prepare the rice cooker: Place the blanched pork ribs and chicken feet into the inner pot of your rice cooker.
⏱️ 2 min
- 3
Add aromatics and seasonings: Add the sliced ginger, smashed garlic, dried red chilies, star anise, cinnamon stick, and bay leaves to the rice cooker.
⏱️ 3 min
- 4
Add sauces and spices: Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Add the rock sugar, salt, and white pepper. Stir everything gently to combine, ensuring the ribs and chicken feet are coated.
⏱️ 5 min
- 5
Cook in the rice cooker: Close the lid of the rice cooker. Select the 'Stew' or 'Slow Cook' function if available, or the standard 'Cook' function. Do NOT add any additional water. The natural juices from the pork and chicken feet, combined with the sauces, will create the braising liquid. Cook for at least 90 minutes, or until the pork ribs and chicken feet are fall-off-the-bone tender. The cooking time may vary depending on your rice cooker model.
⏱️ 90 min
- 6
Serve: Once cooked, carefully open the rice cooker. Taste and adjust seasoning if necessary. Garnish with chopped scallions and serve hot with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Braised Pork Ribs and Chicken Feet
- 2 pounds pork spareribs, cut into 2-inch pieces
- 1 1/2 pounds chicken feet, cleaned and trimmed
- 2 inches ginger, sliced
- 6 garlic, cloves, smashed
- 8 dried red chilies, or to taste
- 2 star anise
- 1 cinnamon stick, 2-inch piece
- 2 bay leaves
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 1/4 cup Shaoxing wine
- 1 tablespoon rock sugar, or granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper
- 2 scallions, chopped, for garnish
Instructions
- 1
Blanch the pork ribs and chicken feet: Bring a large pot of water to a rolling boil. Add the pork ribs and chicken feet and blanch for 5 minutes. This helps to remove impurities and excess fat. Drain well and rinse under cold water.
⏱️ 10 min - 2
Prepare the rice cooker: Place the blanched pork ribs and chicken feet into the inner pot of your rice cooker.
⏱️ 2 min - 3
Add aromatics and seasonings: Add the sliced ginger, smashed garlic, dried red chilies, star anise, cinnamon stick, and bay leaves to the rice cooker.
⏱️ 3 min - 4
Add sauces and spices: Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Add the rock sugar, salt, and white pepper. Stir everything gently to combine, ensuring the ribs and chicken feet are coated.
⏱️ 5 min - 5
Cook in the rice cooker: Close the lid of the rice cooker. Select the 'Stew' or 'Slow Cook' function if available, or the standard 'Cook' function. Do NOT add any additional water. The natural juices from the pork and chicken feet, combined with the sauces, will create the braising liquid. Cook for at least 90 minutes, or until the pork ribs and chicken feet are fall-off-the-bone tender. The cooking time may vary depending on your rice cooker model.
⏱️ 90 min - 6
Serve: Once cooked, carefully open the rice cooker. Taste and adjust seasoning if necessary. Garnish with chopped scallions and serve hot with steamed rice.
⏱️ 5 min