Today’s Spicy Braised Chicken Feet recipe is the second chicken feet recipe from my Chinese Home Kitchen. Chicken feet are one of those foods that people either enjoy or absolutely refuse to eat. Somewhat surprisingly, my first chicken feet recipe is one of the most popular and most searched recipes on My Chinese Home Kitchen. In fact, chicken feet are delicious after proper processing and cooking. I am one of those people who like to eat chicken feet.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
Cooking Chinese style braised chicken feet
Cooking Chinese spicy braised chicken feet is simple, but time consuming. First, we blanch the chicken feet, adding ginger slices, green onions, and cooking wine to remove the “fishy” smell of chicken feet. (The Chinese word for unpleasant food odors literally translates to English as “fishy,” but it’s not a fish odor.)
After we blanch the chicken feet, we will saute some garlic and hot, spicy xiaomila peppers to create a basic taste for browning the chicken feet. After browning, we add water to cover the chicken feet and after simmer for 30 minutes, the chicken feet will become soft and glutinous. Then they are served, and you can easily remove the bones of the chicken feet when you eat them. You will taste the chicken feet full of garlic and spicy flavor.
Chinese Spicy Braised Chicken Feet
Equipment
- 1 wok
Ingredients
- 10 chicken feet
- 6 cloves garlic minced
- 6 fresh xiaomila chili peppers chopped
Blanching
- 15 g fresh ginger sliced
- 1 green onion
- 20 ml Shaoxing cooking wine substitute dry sherry
Braising
- 5 ml dark soy sauce
- 20 ml light soy sauce
- 10 ml oyster sauce
- 20 ml cooking oil
Garnish
- 1 green onion (chopped)
Instructions
- Prepare the ingredients. Wash them clean.
- Prepare the chicken feet. Remove the toe nails and the ankle part of the chicken feet. Then cut the chicken feet into two parts in the middle.
- Chop the garlic, chili pepper, and scallion. Slice the ginger.
- Blanch the chicken feet: Add enough water to cover the chicken feet, add a scallion, ginger slices, and 20ml (4 tsps) cooking wine. Bring to a boil over high heat, then continue to cook over medium heat for 5 minutes. Then remove the chicken feet and rinse them. Set aside. Pour away the residue in the pot.10 chicken feet, 1 green onion, 20 ml Shaoxing cooking wine , 15 g fresh ginger
- Heat the wok until smoking. Swirl some cold oil in the wok and pour it off into a heat proof container. Add 20ml (4 tsps) of oil to the wok and add the minced garlic and chili pepper. When you smell the aroma after a few seconds, add the chicken feet.6 cloves garlic, 20 ml cooking oil, 6 fresh xiaomila chili peppers
- Add 5ml (1 tsp) dark soy sauce, 20ml (4 tsps) light soy sauce, and 10ml (2 tsps) oyster sauce. Stir fry evenly.5 ml dark soy sauce, 20 ml light soy sauce , 10 ml oyster sauce
- Add enough water to just cover the chicken feet.
- After boiling over high heat, continue to cook over medium-low heat for 30 minutes. The broth will reduce and thicken, so stir well and frequently.
- Sprinkle with chopped green onions and it’s done.1 green onion (chopped)
Nutrition
Do you enjoy My Chinese Home Kitchen?
We enjoy sharing these authentic home recipes with you. My Chinese Home Kitchen is a labor of love.
Please tell your friends about us!
Learn more about My Chinese Home Kitchen at our About page.
Please leave a comment, or SUBSCRIBE to our newsletter.
For more of our original videos, visit My Chinese Home Kitchen on YouTube and Rumble.
