Braised Spicy Chicken Feet
Tender chicken feet braised in a bold, numbing Sichuan-style sauce with chili oil and aromatic spices. A popular pub snack or appetizer with a satisfying chew.
Story
These braised chicken feet are bursting with flavor from the aromatic braising liquid. The feet become wonderfully tender after a slow braise, absorbing all the complex flavors of chili oil, Sichuan peppercorns, and savory soy sauce. Perfect for sharing with friends over drinks.
Ingredients
chicken feet
1 lb (about 8-10 pieces)
vegetable oil
3 tablespoons
light soy sauce
3 tablespoons
dark soy sauce
1 tablespoon
cooking wine
2 tablespoons
chili oil
2 tablespoons
Sichuan peppercorns
1 teaspoon
star anise
2 pieces
ginger
3 slices
garlic
4 cloves, crushed
sugar
1 teaspoon
salt
to taste
green onions
for garnish
Instructions
1
Prep the chicken feet
Trim any excess skin or nails from the chicken feet. Rinse thoroughly under cold water. Bring a pot of water to boil, add a splash of cooking wine and a pinch of salt. Parboil the chicken feet for 2-3 minutes to remove impurities, then drain and rinse under cool water.
2
Start the aromatics
Heat vegetable oil in a wok or deep pan over medium heat. Add ginger, garlic, star anise, and Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
3
Braise the chicken feet
Add the parboiled chicken feet to the pan. Pour in light soy sauce, dark soy sauce, cooking wine, and sugar. Toss to coat evenly. Add enough water to just cover the chicken feet. Bring to a boil, then reduce heat to low.
4
Finish cooking
Cover and simmer for 45-60 minutes, stirring occasionally, until the feet are tender and deeply flavored. Add more water if needed during cooking.
5
Finish with chili oil
Once tender, increase heat slightly. Stir in the chili oil and let the sauce reduce until slightly thickened and glossy. Season with salt to taste. Garnish with chopped green onions and serve warm or at room temperature.
