Spicy Chicken Feet
Ingredients
- 50 mlrice wine (for blanching)
- 1,000 mlPeanut oil (for frying)
- 100 mlsoy sauce (liquid)
- 30 gBrown sugar (powdered)
- 4 pcGarlic (crushed)
- 3 pcThai chili (sliced)
- 2 pcstar anise (whole)
- 1 pcCinnamon stick (whole)
- 500 mlMineral water (for braising)
- 1 tbspRice vinegar (for acidity)
- 1 kgChicken feet (cleaned)
- 40 gFresh ginger (sliced)
Method
A wrinkled, puffy skin that melts in the mouth, revealing gelatinous and tender meat. The dark, glossy lacquered sauce releases a powerful aroma of star anise and chili.
- 1
Trim the claws from the feet. Place the feet in a pot of cold water with rice wine and ginger slices. Bring to a boil, let simmer for 5 minutes to remove impurities, then drain and dry thoroughly.
- 2
Fry the feet in hot peanut oil until the skin is golden and blistered. Remove immediately and plunge into a large bowl of ice water for 2 hours. This shock is what makes the skin puff up and wrinkle.
- 3
In a pan, combine soy sauce, brown sugar, crushed garlic, chilies, star anise, and cinnamon. Add the feet and cover with mineral water. Simmer on low heat until the meat is meltingly tender and the sauce coats the spoon through reduction.
Frequently asked questions
How do you get this dish right?
- The secret lies in the thermal shock: move immediately from hot oil to ice water to achieve that characteristic wrinkled texture.
- Dry the feet perfectly before frying, otherwise the oil will splatter everywhere in your kitchen.
How long does this dish keep?
Keeps for 3 days in the fridge in its braising sauce. The longer they sit, the more the gelatin sets and the flavors infuse.
