Red-Braised Chicken Feet
Braised chicken feet are incredibly easy to make with this simple lazy method — you can cook a full pot in just over 10 minutes for a quick, fuss-free meal. I used to buy chicken feet from local braised food shops, but the portions were always tiny and never satisfied my craving. Now that I can make them at home, I can whip up a big batch to snack on whenever I have free time, and they’re guaranteed to hit the spot. Homemade braised chicken feet are clean and hygienic, with no risk of unwanted food additives, so you can serve them to your family with total peace of mind. In southern China, chicken feet are also nicknamed "phoenix claws" or "phoenix paws", and are considered a classic, upscale dish — so mastering this braised chicken feet recipe will let you impress guests when you host, and earn you plenty of compliments. What small details should you pay attention to when making this dish, and how can you get the perfect, flavorful texture? Keep reading to find out, and be sure to save this recipe for later!
Ingredients
fresh chicken feet
500 g
young ginger
20 g
Chinese cinnamon bark
1 small piece
Sichuan peppercorns
10 g
star anise
1
scallions
2
rock sugar
to taste
Pixian doubanjiang (fermented chili bean paste)
1 tbsp
Shaoxing wine
1 tbsp
light soy sauce
1 tbsp
oyster sauce
1 tbsp
cooking wine
1 tbsp
dried chilies
8
salt
to taste
Instructions
1
Step 1
First, prepare the chicken feet by rinsing them thoroughly under water and trimming off the sharp claws with kitchen scissors.
2
Step 2
Put enough water in a pot, add 1 tbsp cooking wine, and add the chicken feet. Bring to a boil over high heat, skim off the foam, then remove the chicken feet, rinse them under cool water, and drain them well.
3
Step 3
While the chicken feet are boiling, prepare the aromatics. Wash, peel, and slice the ginger. Trim the roots from the scallions, wash them, and tie them into knots.
4
Step 4
Today I am using a pressure cooker for a quick and easy version. First, make the caramel: pour a small amount of cooking oil into a Red Double Happiness pressure cooker, add the rock sugar, and stir constantly over low heat until the sugar melts, bubbles, and turns caramel-colored. Remove the cooker from the heat.
5
Step 5
Immediately add the chicken feet and stir them evenly to coat them in the caramel, then transfer them to a plate.
6
Step 6
Clean and dry the pressure cooker. Heat it over high heat, add a small amount of cooking oil, and once the oil reaches a 5/10 heat level, add the ginger slices, star anise, cinnamon bark, and Sichuan peppercorns. Fry the aromatics gently over low heat until fragrant.
7
Step 7
Add 1 tbsp doubanjiang and stir until evenly combined. Add the chicken feet and dried chilies, then stir everything together.
8
Step 8
Pour in the Shaoxing wine, light soy sauce, and oyster sauce. Add a pinch of salt and stir everything evenly.
9
Step 9
Add enough water to cover the ingredients, add the scallion knots, cover the pressure cooker, and bring it to a boil over high heat.
10
Step 10
Once the cooker is pressurized, reduce the heat to medium-high and cook for 5 minutes.
11
Step 11
After 5 minutes, turn off the heat. Wait until the pressure cooker has fully depressurized before opening it. Reduce the sauce over high heat, then remove the aromatics.
12
Step 12
Transfer the chicken feet to a serving dish, garnish the surface with scallion leaves, and serve.
13
Step 13
The chicken feet have a glossy red finish and look especially appetizing.
