Chicken feet may seem unconventional, but they’re a beloved delicacy in many cultures—especially in Chinese cuisine, where they’re often served as a dim sum favorite. This recipe features chicken feet that are cleaned, blanched, and slowly braised in a savory sauce made with soy, garlic, ginger, and beer. The result is a tender, flavorful dish with a glossy, sticky coating and a melt-in-your-mouth texture. Perfect as an appetizer or side dish, this recipe is a great way to explore new textures and flavors while making use of an often-overlooked part of the chi
Ingredients
- 2 pounds chicken feet
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 1-inch piece of ginger, sliced
- 4 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 can (12 oz) beer (lager or ale works well)
- 2 green onions, chopped (for garnish)
- Optional: 1 tablespoon cornstarch + 1 tablespoon water (for thickening sauce)
Instructions
1. Clean the Chicken Feet
- Rinse the chicken feet thoroughly under cold running water.
- Use a sharp knife or kitchen shears to trim off the nails at the joint.
- Remove any rough or dirty spots on the skin.
2. Blanch the Feet
- Place the cleaned chicken feet in a large pot and cover with cold water.
- Bring to a boil and cook for 10 minutes. This helps remove impurities and odors.
- Drain and rinse the feet under cold water.
3. Sauté Aromatics
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the minced garlic and sliced ginger. Stir-fry for 30 seconds until fragrant, but not browned.
4. Add Chicken Feet and Sauces
- Add the blanched chicken feet to the skillet.
- Pour in the dark soy sauce, oyster sauce, and sugar. Stir to coat the feet evenly.
5. Deglaze with Beer
- Pour in the beer and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and simmer for 25–30 minutes.
- Stir occasionally and check that there’s enough liquid. Add water if needed.
6. Thicken the Sauce (Optional)
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
- Stir the slurry into the skillet and cook for another 3–5 minutes until the sauce thickens.
7. Finish and Garnish
- Remove the lid and turn the heat to high. Stir-fry for a few minutes to reduce the sauce and coat the feet.
- Garnish with chopped green onions and serve hot.
Serving Suggestions
- Dim Sum Style: Serve as an appetizer with tea or alongside other dim sum dishes like dumplings and buns.
- With Rice: Spoon the saucy chicken feet over steamed jasmine rice for a comforting meal.
- As a Snack: Enjoy them on their own with a cold drink—perfect for adventurous eaters.
Tips & Variations
- Texture Tip: For extra tender feet, simmer for up to 45 minutes.
- Flavor Boost: Add star anise, cinnamon stick, or a splash of rice wine for deeper flavor.
- Spicy Version: Add chili paste or sliced Thai chilies for heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a steamer.
Chicken feet are rich in collagen, making them not only flavorful but also great for skin and joint health. This recipe brings out their best qualities—tender, savory, and deeply satisfying. Want to try a spicy Sichuan-style version next or explore how to use chicken feet in bone broth?