Chicken Feet Recipe

Clean

Trim nails from chicken feet with kitchen shears if not already removed. Rinse thoroughly under cold water, rubbing between fingers to remove any remaining skin or dirt.

Optional Peel

If feet still have outer yellow skin, blanch in boiling water for 2 minutes, then transfer to an ice bath and peel off the loose skin. Pat dry.

Place a medium pot over high heat with 6 cups of water. Add sliced ginger and the knotted green onion whites. Bring to a rolling boil.

Add the cleaned chicken feet to the boiling water and blanch for 3 minutes to remove impurities and tighten the skin.

Transfer the feet to a colander and rinse under cold water. Discard blanching liquid and wipe the pot clean.

Return the cleaned pot to medium heat and add 8 cups of fresh water (enough so feet will be mostly submerged). Add the blanched chicken feet, sliced ginger, knotted green onion whites, star anise, bay leaf, and dried chili if using.

Add soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, rock sugar, and Chinese five-spice powder. Stir gently to distribute seasonings.

Bring to a boil, then immediately reduce to a gentle simmer. Cover with a lid slightly ajar and braise for 60–80 minutes until the feet are tender and gelatinous. Check after 45 minutes — the skin and tendon should be soft and the collagen starting to yield.

If the liquid reduces too far, add up to 1 cup hot water during cooking to maintain coverage. Taste the braising liquid toward the end and adjust salt and sugar as needed.

When the feet are tender, remove from heat and transfer the feet to a bowl. Strain the braising liquid into a saucepan and reduce over medium heat for 5–10 minutes if you prefer a thicker glaze; otherwise reserve some broth for serving.

Stir in sesame oil, rice vinegar, additional 1/2 tsp sugar (if desired), and 1/4 tsp salt into the reduced braising liquid. Toss the chicken feet in the sauce to coat evenly.

Plate the chicken feet, sprinkle with toasted sesame seeds and chopped cilantro or green onion. Serve hot as a main for 2 people or as a shared appetizer.