Prep 5 mins
Cook 1 hr 30 mins
This is an adopted recipe that grabbed my heart. Chicken feet can be found in most Asian markets for less than 50 cents a pound. They work very well in stock too.
- 12 chicken feet, declawed and skinned
- 44.37 ml dark soy sauce
- 29.58 ml rice wine
- 3 slice ginger
- 3 green onions
- 14.79 ml barbecue sauce
- 4.92 ml sugar
- star anise
- 1 piece orange rind
- 1.23 ml pepper
- 473.19 ml water
- Combine all ingredients and simmer for 1 1/2 hours.
'Delicious' is an understatement! I'm serving these for company! Hot diggity!
My Grandma use to say that "we ate everything, but the cluck". I'm sure that would include chicken feet!
Hello! My family used to use chicken feet in our soup and it was wonderful. I was raised on a grain and dairy farm, we raised everything, processed our own meat, canned all our own vegetables etc. It's so nice to come across all these wonderful recipes. June Bug