Delicious Chicken Feet
"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."
photo by Ron W.
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Yields:
-
1 batch
ingredients
- 12 chicken feet, declawed and skinned
- 3 tablespoons dark soy sauce
- 2 tablespoons rice wine
- 3 slices ginger
- 3 green onions
- 1 tablespoon barbecue sauce
- 1 teaspoon sugar
- star anise
- 1 piece orange rind
- 1⁄4 teaspoon pepper
- 1 pint water
directions
- Combine all ingredients and simmer for 1 1/2 hours.
Questions & Replies
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I am about to cook my chicken feet _ not MY feet, but the poor chicken that was chopped!! Can they be cooked with the nails on them? I used to get the supermarket to cut them but they say it is a hazard now. I usually just boil them with carrots and chicken broth. Thank you -
How much star anise do you use? And is it the rind of a whole orange? Thanks!
Reviews
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'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
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You probably took off the "wrong" skin. Chicken feet come with yellow membrane under which is white skin. I think the author of this recipe did not mean "skinned" feet but rather "dressed". For dressing you just remove that yellow membrane and leave the white skin, which is what we eat. If you buy chicken feet in the supermarket they are usually dressed, so there is no need to remove any skin. if you get them from the farmer and they are yellow, remove that yellow part. I'm not sure if I can post link here, but this blog has explanation and pictures: https://nourishedkitchen.com/chicken-feet-stock/
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Love this recipe!! I make them in the crock pot. I sub fennel for star anise, used red wine instead of rice wine and used a half an onion sliced instead of green onions and more water due to a longer cook / simmer time. Put crock pot on high and cooked about 5 hours ate some - yum - had to run out and just turned crock pot to low then and when I came back they had gotten browner and the sauce thickened a bit. Delicious both ways and sooooo easy.
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Tweaks
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The skin where all the collagen and gelatinous yumminess is, so I left the skin on. Didn't have star anise, so substituted it with half a tsp of five-spice powder. Had a LOT of green/spring onions to use up, so I added an overkill of ten stalks sliced into one inch pieces. Combined everything in a small Tanyu claypot and simmered it for 3 hours, after which it was meltingly soft. -
I used red cooking wine instead of rice wine, cooked it for 2 1/2 to 3 hours in a large pot. Came out very good!
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I can't have soy, so I used coconut aminos, and I can't have nightshades - so the barbeque sauce was out - but I just subbed with Apple-pear butter.
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Love this recipe!! I make them in the crock pot. I sub fennel for star anise, used red wine instead of rice wine and used a half an onion sliced instead of green onions and more water due to a longer cook / simmer time. Put crock pot on high and cooked about 5 hours ate some - yum - had to run out and just turned crock pot to low then and when I came back they had gotten browner and the sauce thickened a bit. Delicious both ways and sooooo easy.
RECIPE SUBMITTED BY
riffraff
Fort Worth, Texas
I'm an adventurous foodie. Cooking is how I express myself.
