Spicy Soy Braised Chicken Feet Recipe
In my story last week, I shared that my favorite late-night snack is Chicken Feet with a glass of ice-cold beer, and to my surprise, many people wanted a recipe.
I know it is not everyone’s cup of tea; however, you never tried chicken feet before, it is finger-licking good!
Besides the fact that it is delicious, they are also packed with collagen, which relieves joint pain, AND it’s perfect for your skin.
Give my family recipe Chicken Feet a try, and I promise you won’t regret it!
Chicken Feet is one of the most popular appetizers in Asia.
Many celebrities love snacking on them as it is low in calories and very good for the skin.
One of my grandma’s secrets to staying youthful is to consume collagen-packed foods such as pork hock, jellyfish, and bone broth.
When I moved to Canada, I realized that no restaurants were selling chicken feet, so I made my grandma’s recipe at home.
It is super easy, and you can also prepare it in bulk, so you have a delicious late-night snack for the rest of the week.
The preparation of Chicken Feet is one of the most critical steps of the recipe.
First, you want to cut off all the nails from the chicken feet and scrub the chicken clean.
To remove the scum, blanch them with ginger, green onion, Chinese cooking wine, and water. Once all the scum comes out, drain and rinses clean.
Next, season with soy sauce, dark soy sauce, oyster sauce, garlic, green onion, Sichuan peppercorn, star anise, and sugar.
Bring it to simmer, cover and let it cook for 1 hour. After 1 hour, the chicken feet should be ready to eat, but I love to let it rest in the fridge for at least 2-3 hours, so it becomes extra “Q.”
It can be a long process to clean and prepare the chicken feet, but luckily it freezes well so that you can prepare in bulk.
Chicken feet can last in the fridge for one week and stay in the freezer for three months in an airtight container.
They often enjoyed straight from the refrigerator with a glass of ice-cold beer, but if the braise becomes gelatine-like, heat it in the microwave for 1 minute, and the chicken feet will be ready to enjoy.
Do you want more TRADITIONAL appetizers? Here are some of my go-to appetizers that you will LOVE!
- Garlic Bok Choy (10 Minutes ONLY!)
- Crispy Spicy Garlic Tofu (20 minutes!)
- Korean Spicy Octopus Stir Fry (Easy & Delicious!)
- Spicy Jellyfish Salad (Secret to GOOD SKIN)
Braised Chicken Feet Ingredients
- 2lb of Chicken Feet
- 1 cup of Chinese Cooking Wine
- 3-5 cups of Water
- 3 large thin slices of Ginger
- 2 stalks of Green Onion
Marinade
- ½ cup of Soy Sauce
- ¼ cup of Oyster Sauce
- ¼ cup of Dark Soy Sauce
- 4 cups of Water
- 3-4 tbsp of Sugar
- 5 dried Red Chili
- 1 tbsp of Sichuan Peppercorn
- 10cloves of Garlic (smashed)
- 3 star anise
How To Make Braised Chicken Feet
- Cut off all the nails from the chicken feet and scrub the chicken clean with water.
- Add in the ginger, green onion, Chinese cooking wine, and water in a pot. You want the the chicken to be fully covered in water. Bring it to a simmer, and let it cook for 2-3 minutes.
- Once all the scum comes out, drain and rinses clean.
- Season the chicken with soy sauce, dark soy sauce, oyster sauce, garlic, green onion, Sichuan peppercorn, star anise, sugar, and 4 cups of water. Bring it to simmer, cover and let it cook for 1 hour.
- After 1 hour, the chicken should be ready to eat, rest it in the fridge for 1-2 hours or enjoy it right away!
Spicy Soy Braised Chicken Feet Recipe
By Tiffy Cooks
Ingredients
- 2 lb Chicken Feet
- 1 cup Chinese Cooking Wine
- 3-5 cups Water
- 3 slices Ginger large thin slices
- 2 Green Onion
Marinade
- ½ cup Soy Sauce
- ¼ cup Oyster Sauce
- ¼ cup Dark Soy Sauce
- 4 cups Water
- 3-4 tbsp Sugar
- 5 dried Red Chili
- 1 tbsp Sichuan Peppercorn
- 10 cloves Garlic smashed
- 3 star anise
Instructions
- Cut off all the nails from the chicken feet and scrub the chicken clean with water.
- Add in the ginger, green onion, Chinese cooking wine, and water in a pot. You want the chicken feet to be fully covered in water. Bring it to a simmer, and let it cook for 2-3 minutes.
- Once all the scum comes out, drain and rinses clean.
- Season the chicken feet with soy sauce, dark soy sauce, oyster sauce, garlic, green onion, Sichuan peppercorn, star anise, sugar, and 4 cups of water. Bring it to simmer, cover and let it cook for 1 hour.
- After 1 hour, the chicken feet should be ready to eat, rest it in the fridge for 1-2 hours or enjoy it right away!
Hi Tiffy!
This looks AMAZING. After which step are we able to freeze them?
Hi Sam!
Once it cools down completely you can freeze it 🙂 after the last step!
Hi, I haven’t made it yet but will definitely use your recipe and rate it. My question is, do you ever remove the bones? I saw a video on how to do it and thought I’d give it a try cause I don’t want to miss any of the delicious left on a bone!! I bought a tool and everything!! 🤗
Thanks
Hi Jennifer! I don’t usually remove the bones during cooking, we typically cook it and then eat it off the bones. 🙂
Hi I haven’t rated it because I have not tried it yet but I definitely will be trying your recipe and come back to rate it. I just have a question. Have you ever remove the bones to prepare the chicken feet? I saw a video on how to do it and I really want to try it because I don’t want to leave any deliciousness on the bones and I bought a tool and everything! 🤗
I cannot wait to make this. I have chicken feet in my freezer waiting to be eaten.
I made this tonight and it was great! I’ve never eaten chicken feet before so there was a bit of a mental barrier but the flavor was amazing. I look forward to trying more of your recipes. I ran out of dark soy sauce so I just substituted with some regular soy sauce with molasses.
Thanks for sharing this unique recipe! Do you have any tips for cleaning and preparing the chicken feet before cooking?
Hi Adam,
To prep chicken feet properly, cut off all the nails from the chicken feet and scrub the chicken feet clean. Once cleaned, they’re ready to blanch, which is the next key step of fully cleaning the chicken feet!
Tiffy
Thanks for introducing such an interesting recipe! Could you suggest a good dipping sauce that complements the flavors of chicken feet?
With this recipe, because the chicken feet was cooked in the braising sauce, you don’t need any additional dipping sauce. The chicken feet should be plenty flavorful! Some dim sum places in Hong Kong will also serve chicken feet with some vinegar to add some acidity.
Tiffy
Chicken feet are such a unique and flavorful snack! Thanks for sharing your go-to recipe—can’t wait to try it out.
Nice, this recipe of chicken feet looks good.
Hi Tiffy,
Wondering what type of dried chili is needed here and what might be a good substitute for it:) looking forward to your response!
Hi Iwen, you can used dried Thai chili here. But if you’ don’t have that, any red chili or even spicy peppers like jalapeno should work.
Tiffy
I bought 5lbs of chicken paws on a whim last night and made this with 2lbs of them t this evening. Absolutely outstanding! Going to try making them again using five spice.
Can’t wait to try more of your recipes!
I used to hate making these for my Thai girlfriend. This recipe is much simpler than deep frying, boiling and steaming. It’s simple and delicious. I added a whole ghost chile for the 1 hour boil for a little kick.
Haven’t made it yet but it looks delish. Question. If I want to double up or triple up the batch. (2lbs is enough for 1 in our family lol) Do I just do the same with the ingredients? As I’ve read in other recipes when doubling batches, if you double ingredients too, ike soy sauce etc , it could get too salty?
Hi Vivian! Great question! You’re right about the soy sauce, and my advice here is to double the water, the chicken feet, and spices for a double batch. But, for the seasonings like soy sauce, oyster sauce, etc, start with 1.5x for a double batch or 2x for the triple batch. Then, taste the braise and add more as needed while simmering. It shouldn’t be as salty as just tasting soy sauce, but it also should be saltier than a soup you’d drink.
Tiffy
nice recipe keep posting good content
My new favorite way for chicken feet thank you
This chicken feet recipe was so tasty! I like how simple the steps are. Thanks for sharing such an easy-to-follow guide!
This recipe looks really interesting and easy to follow. I like how you explain each step clearly, and the photos help a lot.
My question is: can I use this same method with a different sauce if I want a less spicy flavor?
Hi Khan! Yes, you absolutely can! Experimenting with flavors that better match what you like is the fun part about testing recipes 🙂 Let me know how it goes!
Tiffy
I made this it was delicious thank you. Sauce was amazing.
This is my second time making this recipe. The first time I didn’t have star anise, green onions or Sichuan peppercorn on hand. They turned delish! Adding those missing ingredients have it the Asian kick it missed the first time around. Thank you for a great recipe!
Thank you for having a recipe that didn’t involve deep frying.
Hi Tiffy; I’m preparing this delicious recipe. Today I cooked the chicken feet, and tomorrow I’ll make the escabeche. I have a question: do I use the Sichuan peppercorns whole or ground? Hopefully, I’ll have the answer by tomorrow; if not, I’ll use them whole. Thank you in advance, my dear. Take good care of yourself. I promise to let you know when they’re finished and we’ve tasted them. Thank you also for sharing. I’ve been following you for a while, and I love your recipes. They’re easy and don’t take much time (except for this one 😂), and following your instructions, they all turn out perfectly 😘😘😘
Hi Wendy, you can use them whole! Thank you so much for supporting me, your message warms my heart. Please keep letting me know what recipes you love!
Tiffy
Hi! What can I use as a substitute for chinese cooking wine please. Thank you so much!
Hi Louise, you can try a dry sherry, Japanese sake, or a dry white wine as a replacement! For a non-alcoholic option, try a 1:1 ratio of rice vinegar and water.
Tiffy
As someone who doesn’t like chicken feet, this looks so good it makes e want to try it! Is there any substitute for Chinese cooking wine? That’s impossible to find where I live.
Hi Flávia, if you can’t find Chinese cooking wine, try using dry sherry, dry white wine, or Japanese sake if you can find it!
Tiffy