Braised Chicken Feet with Abalone
Tender chicken feet braised with succulent abalone in a rich, aromatic soy-based sauce. A traditional Chinese comfort dish where the chicken feet become meltingly soft while absorbing the deep flavors of star anise, cinnamon, and ginger.
Story
This classic dish showcases the art of braising—low and slow cooking transforms tough chicken feet into gelatinous, spoon-tender bites. The abalone adds a luxurious touch of the sea, while the aromatic spice blend creates layers of warmth and depth.
Ingredients
chicken feet
500g (about 8-10 feet)
fresh abalone
4 small abalone (or 8 shucked if using canned)
light soy sauce
25g (2 tablespoons)
dark soy sauce
30g (2 tablespoons)
cooking wine (Shaoxing)
30g (2 tablespoons)
ginger
30g, sliced
garlic
4 cloves, smashed
star anise
2 pieces
bay leaves
2 dried leaves
cinnamon stick
1 small piece
vegetable oil
30g (2 tablespoons)
water
250g (1 cup)
sugar
10g (1 teaspoon, optional for balance)
Instructions
1
Prepare the chicken feet
Cut each chicken foot in half through the joint using kitchen shears. Remove the yellow talons or nails. Rinse thoroughly under cold running water.
2
Clean and blanch the feet
Place the cleaned feet in a pot with enough cold water to cover them. Bring to a brief boil over high heat, then drain and rinse clean. This removes any impurities and preps the feet for braising. Set aside.
3
Score and marinate the abalone
Using a sharp knife, make shallow crosshatch marks on both sides of each abalone piece. Place in a bowl with half the ginger and a splash of cooking wine. Let marinate for 5 minutes while you prepare the rest.
4
Bloom the aromatics
Heat vegetable oil in a wide Dutch oven or deep pan over medium heat. Add the remaining ginger, garlic, star anise, bay leaves, and cinnamon. Stir for about 2 minutes until fragrant—watch that the garlic doesn't burn.
5
Braise the chicken feet
Add the blanched chicken feet to the pot. Pour in both soy sauces, the remaining cooking wine, and the water. Bring to a gentle simmer, then cover and cook on low heat for about 1.5 hours, stirring occasionally. The feet are ready when they are fork-tender and the sauce has thickened slightly.
6
Add the abalone
Gently nestle the marinated abalone into the pot during the last 15 minutes of cooking. The abalone should be tender but still have a slight chew. Taste and adjust seasoning—add a pinch of sugar if the sauce tastes too salty.
7
Serve
Transfer to a serving dish, spooning the aromatic sauce generously over the top. Garnish with a few extra star anise or sesame seeds if desired. Serve hot as a main course or as part of a larger feast.
