Oil-Free Braised Chicken Feet Stew
A light and healthy Chinese-style stew featuring tender chicken feet braised with potatoes and carrots in a savory broth. No oil needed—this technique relies on the natural fats from the chicken and a flavorful sauce to create depth.
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This comforting dish transforms simple chicken feet into something truly special. The key is to let everything simmer low and slow until the feet become gelatinously tender and absorb all the savory flavors.
Ingredients
Chicken feet
500g
Potatoes, cubed
2 medium
Carrots, chunked
2 medium
Soy sauce
3 tablespoons
Dark soy sauce
1 tablespoon
Oyster sauce
2 tablespoons
Ginger, sliced
4 pieces
Garlic, crushed
4 cloves
Star anise
2 pieces
Sugar
1 teaspoon
Water
enough to cover
Green onions for garnish
optional
Instructions
1
Prepare the chicken feet
Trim the toenails from the chicken feet and rinse thoroughly. Blanch them in boiling water for 2 minutes, then drain and rinse to remove any impurities. This step ensures a cleaner final dish.
2
Build the flavor base
In a large pot or Dutch oven, combine the soy sauces, oyster sauce, sugar, star anise, ginger, and garlic. Add the prepared chicken feet and stir everything together so the feet are well coated with the sauce mixture.
3
Add vegetables and simmer
Pour in enough water to just cover the chicken feet. Add the potato and carrot chunks. Bring to a boil, then reduce heat to low, cover, and let everything simmer gently for about 1.5 hours until the feet are incredibly tender and the sauce has thickened.
4
Finish and serve
Taste and adjust seasoning if needed. The sauce should be rich and slightly sticky. Garnish with green onions if desired. Serve hot as a main dish or as a sharing plate.
