China · Home-style
Spicy Chicken Feet Clay Pot
Chicken feet simmered with aromatics until the skin is soft and springy, then tossed in a hot, savoury chilli sauce in a clay pot.
Chicken feet are mostly collagen and very little else, which is why they need a long gentle simmer and why they stay bouncy long after the flavour has soaked in. Whole feet have to be boned by cutting through the joints; the shop will often do this if you ask. What is left behind in the pot is the good broth, and the last step of tossing everything in it is what keeps the finished dish from being dry.
Ingredients
- bay leaves3 pieces
- bird's eye chili6 pieces
- minced ginger10 g
- minced garlic10 g
- spring onions2 pieces
- oyster sauce3 g
Directions
- 1
Clip the nails off the chicken feet. If you have bought only the pad portion, halve them; if they are whole feet, bone them. Wash them clean.
- 2
Put the feet into cold water with scallion, ginger and cooking wine, blanch, and skim the foam once it boils.
- 3
Add bay leaves, star anise, light soy sauce and dark soy sauce, cover and simmer gently for 30 minutes.
- 4
Lift out the feet and reserve a bowl of the broth.
- 5
Heat oil in a wok and fry the minced ginger, minced garlic and bird's eye chili over low heat until fragrant; add chilli flakes if you want more heat. Add light soy sauce, dark soy sauce, oyster sauce, five-spice powder and salt and fry until the sauce smells savoury.
- 6
Add the chicken feet, season with a little salt, stir-fry for a minute or two, then pour in the broth, stirring as you go.
- 7
Add chicken bouillon for savouriness, scatter in the spring onion lengths, mix and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.