Chinese Chicken Feet
Chinese Chicken Feet, also known as phoenix claws, is a popular dish in Chinese cuisine. It is typically made by marinating and cooking chicken feet in a flavorful sauce. The feet are often simmered until tender, resulting in a gelatinous texture. In Chinese culture, chicken feet are considered a delicacy and are often enjoyed as a snack or appetizer.
Ingredients
- 1 pound chicken feet
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 red chili (optional), sliced
- 2 green onions chopped (for garnish)
Instructions
- Clean the chicken feet by removing any outer yellow skin and trimming the nails. Wash them thoroughly and pat dry.
- In a large pot, bring water to a boil and blanch the chicken feet for 5 minutes. Drain and set aside.
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, minced garlic, grated ginger, and sliced chili (if desired).
- Place the blanched chicken feet in a large ziplock bag or a bowl and pour the sauce mixture over them. Make sure the feet are well coated. Marinate for at least 30 minutes or ideally overnight in the refrigerator.
- Preheat your oven to 350°F (175°C). Transfer the marinated chicken feet to a baking dish and cover it with aluminum foil.
- Bake for about 1 hour or until the chicken feet are tender and the flavors have infused.
- Once done, remove the aluminum foil and broil for a couple of minutes to achieve a slightly crispy texture.
- Garnish with chopped green onions and serve hot as an appetizer or snack.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 286kcal (14%)Carbohydrates: 7g (2%)Protein: 24g (48%)Fat: 18g (28%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 95mg (32%)Sodium: 892mg (39%)Potassium: 130mg (4%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 281IU (6%)Vitamin C: 18mg (22%)Calcium: 115mg (12%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
