This post provides a comprehensive overview of chicken feet and offers detailed instructions on how to prepare them correctly. For this particular recipe, we are focusing on a traditional Chinese cooking method where the chicken feet are initially fried to achieve a crispy texture and then braised to infuse them with rich flavors. This technique is widely regarded as one of the most delectable ways to cook chicken feet.
Chicken feet are inexpensive since they are more of an unwanted part of a slaughtered chicken, this massive pack of almost half a Kg costs just 0.97 USD here in Africa, (Kenya) for a premium packet of pasture-raised chicken. This is quite a bargain!
Pasture-raised poultry is often praised as being superior to conventionally raised chicken. This is because chickens raised on pasture are believed to have higher levels of vitamins and nutrients, making them a healthier and more nutritious choice for consumers.
The nails are generally removed before cooking, and sometimes they are taken off by the butcher before packaging. If you find that your chicken feet still have nails attached, simply use kitchen shears to cut them off before you start cooking. Additionally, the scales are typically already removed, so the chicken feet come ready to cook straight from the packet without requiring any further preparation.
What Does Chicken Feet Taste Like?
Chicken feet mostly taste like chicken skin or collagen, with a soft and tender texture that is not chewy at all. Although they do not have much meat, what meat there is can be found mostly on the lower section of the feet. Unlike typical fried chicken, they are not crispy. Instead, you eat the skin and tendons around the bones.
The texture might not be very pleasant initially, and it can be a hassle dealing with a lot of bones for little meat. It can be challenging to develop a liking for chicken feet, especially considering they are feet, and it might take some courage to try them for the first time. However, they can be a cheap delicacy once you get accustomed to them.
If you like chicken skin then you will love chicken feet
Ingredients
- 500g (1.1 lbs) chicken feet
- Neutral oil (e.g., vegetable or canola oil) for frying
- 1/2 teaspoon dried chili
- 1/2 teaspoon salt
- 5 teaspoons light soy sauce (divided: 3 teaspoons for pressure cooking, 2 teaspoons for final cooking)
- 1 teaspoon dark soy sauce1 teaspoon oyster sauce
- 200ml water
- 1 thumb-sized piece of ginger (sliced)
- 4 garlic cloves (sliced)
- 1/2 thumb-sized piece of ginger (sliced)
- Spring onion stems
- 2 red chilies (sliced)
- 2 tablespoons oil (for cooking vegetables)
- Green onions (for garnish)
Procedure
- Heat the Oil: Pour a neutral oil, such as vegetable or canola oil, into a frying pan until it reaches at least 1/4 the depth of the pan. Heat the oil to a temperature of (175-190°C) or (350-375°F).
- Prepare the Chicken Feet: Pat the chicken feet dry to remove any water, which will help prevent splattering when frying.
- Fry the Chicken Feet: Once the oil is hot, add the chicken feet. Avoid overcrowding the pan to prevent them from sticking together. Ensure the oil is hot enough so that the chicken feet don’t sink and stick to the bottom of the pan. Fry for about 6-7 minutes on medium heat until the chicken feet are crispy and golden brown.
- Pressure Cook the Chicken Feet: Transfer the fried chicken feet to a pressure cooker. Add 1/2 teaspoon of dried chili, 1/2 teaspoon of salt, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 200ml of water, and a thumb-sized piece of sliced ginger. Cook on high pressure for 10 minutes.
- Prepare the Vegetables: While the chicken feet are cooking, slice 4 garlic cloves, 1/2 thumb of ginger, and some spring onion stems, along with two red chilies.
- Cook the Vegetables: Heat 2 tablespoons of oil in a pan and cook the sliced vegetables until they are fragrant.
- Combine and Finish: Add the drained, cooked chicken feet to the pan with the vegetables. Add an additional 2 teaspoons of light soy sauce and 1 teaspoon of oyster sauce. Garnish with green onions and cook for another minute or two.
- Serve: Serve the chicken feet hot, garnished with green onions. Enjoy!
Chicken Feet (Chinese Tiger Skin)
Equipment
- 1 Pressure Cooker (Instant Pot) OPTIONAL, You can use a stovetop but it will take you at least 40 minutes
Ingredients
- 500 g (1.1 lbs) chicken feet
- Neutral oil such as vegetable or canola oil for frying
- 1/2 teaspoon dried chili flakes
- 1/2 teaspoon salt
- 5 teaspoons light soy sauce divided: 3 teaspoons for pressure cooking, 2 teaspoons for final cooking
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 200 ml (6.8 fl oz) water
- 1 thumb-sized piece of ginger sliced
- 4 garlic cloves sliced
- 1/2 thumb-sized piece of ginger sliced
- Stems of spring onions
- 2 red chilies sliced
- 2 tablespoons oil for sautéing vegetables
- Green onions for garnish
Instructions
- Heat Oil: Pour neutral oil into a frying pan until it reaches 1/4 the pan’s depth. Heat to 350-375°F (175-190°C).
- Prepare Chicken Feet: Pat the chicken feet dry to prevent splattering.
- Fry Chicken Feet: Fry in hot oil for 6-7 minutes until crispy and golden brown.
- Pressure Cook: Transfer fried chicken feet to a pressure cooker. Add dried chili, salt, 3 tsp light soy sauce, dark soy sauce, water, and ginger slices. Cook on high pressure for 10 minutes.
- Prepare Vegetables: Slice garlic, ginger, spring onion stems, and red chilies.
- Cook Vegetables: Heat 2 tbsp oil in a pan. Sauté sliced vegetables until fragrant.
- Combine and Finish: Add drained chicken feet to the pan. Add 2 tsp light soy sauce and oyster sauce. Garnish with green onions. Cook for 1-2 minutes.
- Serve: Serve hot, garnished with green onions.
Notes
- Preparation of Chicken Feet: Ensure chicken feet are thoroughly dried before frying to prevent splattering.
- Frying Process: Fry chicken feet in batches to avoid overcrowding, which can lead to uneven cooking and sticking.
- Pressure Cooking: Follow pressure cooker instructions carefully to ensure safe operation and proper cooking times.
Nutritional Information
Here’s a general estimate for a serving of Chinese-style chicken feet, assuming a typical portion size:
- Calories: Approximately 350-400 calories per serving (based on fried preparation)
- Protein: Around 20-25 grams per serving
- Fat: Approximately 20-25 grams per serving
- Carbohydrates: Minimal, typically less than 5 grams per serving
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