Braised Chicken Feet (凤爪)
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5.0
3 reviews
Excellent
Braised Chicken Feet (凤爪)
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Northern Chinese style braised chicken feet featuring a tender texture and a rich savory flavor that is full of umami. It’s a great appetizer to wash down with a glass of cold beer and a fun snack for movie night.
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Ingredients
- 1.5 lbs (680 g) chicken feet
- 1 piece red bean curd plus 1 teaspoon juice (Optional but highly recommended)
- 3 green onions , halved crosswise
- 1/2 thumb ginger , sliced
- 2 tablespoons Shaoxing wine
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar (or 1 heaping teaspoon rock sugar)
- 2 dried chili peppers
- 2 bay leaves
- 1 cinnamon stick
- 1 star anise
- 1/2 teaspoon Sichuan peppercorns (Optional) (*Footnote 1)
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Instructions
- Wash the chicken feet thoroughly. Clip off the chicken nails using a pair of kitchen shears. Transfer the chicken feet into a large pot and add water to cover.
- Heat the pot over medium-high heat until the water is boiling. Boil for 5 minutes. Skim and discard the brown foam from top. Then drain and discard the boiling water. Rinse the chicken feet with cold running water and drain again. Transfer the chicken feet to a wok (or the same large pot if not using a wok) and add water to cover, about 8 cups.
- Add the red bean curd and its juice to a small bowl and 2 tablespoons of water. Smash the bean curd to blend well with the water.
- Add the remaining spices and seasonings, and the dissolved red bean curd with all the liquid. Heat the pot over medium-high heat until boiling.
- Turn to medium heat. Keep a low boil with cover for 30 minutes. Move onto the next step if you prefer a chewy texture. If you prefer a tender texture (like I did in this recipe), uncover the pan and keep it boiling for another 30 minutes or so.
- To reduce the broth, turn to high heat and uncover the pan. Cook, stirring occasionally, until the sauce is slightly thickened and can thinly coat the chicken, 20 minutes or so. You need to watch the pan towards the end and stir more frequently to prevent it from sticking. During this process, you can also remove and discard the aromatics and spices by fishing them out, so the dish has a clean look when serving.
- Turn off the heat and transfer everything to a plate. The sauce is full of gelatin and will keep thickening as it cools.
- Serve hot or at room temperature as an appetizer.
Notes
- You can add the Sichuan peppercorns in a tea strainer so it’s easier to discard them later when serving the dish.
Nutrition Information
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Serving
1serving
Calories
79kcal
(4%)
Carbohydrates
5.2g
(2%)
Protein
7g
(14%)
Fat
3.4g
(5%)
Saturated Fat
0.9g
(5%)
Cholesterol
23mg
(8%)
Sodium
538mg
(22%)
Potassium
74mg
(2%)
Fiber
0.1g
(0%)
Sugar
3.2g
(6%)
Calcium
5mg
(1%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 79kcal | 4% |
| Carbohydrates | 5.2g | 2% |
| Protein | 7g | 14% |
| Fat | 3.4g | 5% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 538mg | 22% |
| Potassium | 74mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 3.2g | 6% |
| Calcium | 5mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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