Chicken Feet W/ Special Sauce Recipe

1. Clean and trim

Rinse 1 lb chicken feet under cold water. Trim the nails off each toe with kitchen shears and remove any rough outer skin if present. Pat dry with paper towels.

2. Blanch

Bring 1.5 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt and the prepared chicken feet. Blanch for 3 minutes to remove impurities. Drain and immediately rinse under cold running water. Set feet aside.

3. Simmer until tender

Return the pot to the stove with the reserved 0.5 liter water (or fresh water if needed). Add blanched chicken feet plus ginger (1-inch, smashed), 3 smashed garlic cloves, 2 star anise, 1 tsp Sichuan peppercorns (optional), and 1 tsp dried chili (optional). Bring to a simmer, cover partially and cook gently for 45–60 minutes until feet are soft but still slightly gelatinous. Check at 45 minutes for desired tenderness. Remove feet and reserve 3 tablespoons of the cooking liquid (or use chicken stock) for the sauce.

4. Combine sauce ingredients

While the feet simmer, mix 4 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rice wine, 1 tablespoon granulated sugar, 1 tablespoon honey, 1 teaspoon sesame oil, and 3 tablespoons reserved cooking liquid or chicken stock in a small bowl. Stir until sugar and honey dissolve.

5. Reduce and glaze

Heat a wide skillet or wok over medium heat and add the prepared sauce mixture. Bring to a gentle simmer and reduce for 2–3 minutes to concentrate flavor.

6. Thicken sauce

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly drizzle the slurry into the simmering sauce while stirring. Cook for another 30–60 seconds until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Taste and adjust seasoning (add a pinch of salt or a little more sugar or soy if needed).

7. Coat chicken feet

Add the cooked chicken feet to the skillet with the sauce and toss or stir gently for 2–3 minutes so each piece is well coated and heated through. Allow the sauce to cling to the skin and cartilage.

8. Transfer the sauced chicken feet to a serving plate. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds. Serve hot as an appetizer or small plate.

9. Leftovers: refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock and freshen sauce if needed.