Cantonese-Style Braised Chicken Feet recipe - ingredients, nutrition and when to eat it
Cantonese-style braised chicken feet are made by frying the feet first, then slow-steaming them with fermented black beans and soy sauce.
Cantonese-style braised chicken feet are made by frying the feet first, then slow-steaming them with fermented black beans and soy sauce. The chewy skin soaks up the savory, rich sauce. They’re great for sharing with other Chinese dishes or serving as a distinctive snack with drinks.
Chinese · 100 minutes to cook
Tips: Blanching the fried chicken feet once in hot water removes some of the surface oil and helps them absorb the seasoning.
Tips: A pressure cooker can shorten the cooking time. Check the feet after the pressure has released so they don’t get crushed.
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Ingredients (1 serving)
- Chicken feet — 200 g
- Fermented black beans (douchi) — 1 Tbsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Shaoxing wine — 1 Tbsp
- Sugar — 1 tsp
- Ginger — 1 piece
- Garlic — 2 pc
- Cheongyang chili pepper — 0.3 pc
- Cooking oil — 300 ml
- Water — 400 ml