Chicken Feet Recipe

Trim and Clean

Rinse the chicken feet under cold running water. Using kitchen shears, trim off the outer tip of each toe and any rough calluses. If not already removed, cut off the nails from each toe.

Scald and Peel (if skin intact)

Bring a pot of water to a rolling boil. Add 2 tbs white vinegar and 1 tbs coarse salt. Add the chicken feet and blanch for 3 minutes to loosen skin and impurities. Drain and immediately plunge feet into an ice bath. If there is yellowish outer skin, peel it off now. Drain well.

Pat the chicken feet dry. For a traditional gelatinous texture, deep-fry the feet at 320°F/160°C for about 6–8 minutes until they puff and the skin tightens but not deeply browned. (Alternatively, for a lower-fat option, you can skip frying and simmer for 10 minutes in plain boiling water to help open the skin.) Drain on paper towels.

In a large saucepan or pot, combine 6 cups water, 3 tbs light soy sauce, 1 tbs dark soy sauce, 2 tbs Shaoxing wine, 1–2 tbs rock sugar, 1 tbs oyster sauce, 1 tsp Chinese five-spice powder, 1 tsp Sichuan peppercorns (if using), 2 dried red chilies (if using), 1-inch smashed ginger, 4 crushed garlic cloves, and 1 knotted scallion stalk. Bring to a simmer over medium heat.

Add the prepared chicken feet to the simmering braising liquid. Reduce heat to low so the liquid is at a gentle simmer. Cover and simmer for 1 hour to 1 hour 15 minutes, or until the feet are very tender and the skin and tendons yield easily when pierced with a fork. Check occasionally and turn feet so they braise evenly.

If the braising liquid reduces too much, add hot water to keep the feet mostly submerged. Taste the liquid and adjust seasoning with a little more soy or sugar if needed.

When feet are tender, remove them with a slotted spoon and set aside. Strain the braising liquid into a clean saucepan to remove solids, then return it to medium heat.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering strained braise and cook for 1–2 minutes until the sauce thickens slightly and becomes glossy. Stir in 1 tsp sesame oil for aroma.

Return the chicken feet to the glossy sauce and toss gently to coat thoroughly. Simmer together for 2–3 minutes so the feet absorb the glaze.

Transfer the glazed chicken feet to a serving plate or small dim sum steam-trays. Sprinkle with toasted sesame seeds and thinly sliced scallion greens, if using.

Serve warm as a dim sum finger food. Provide small forks or toothpicks; diners pick apart the skin and cartilage to enjoy the tender, gelatinous texture.