– NO kidding! Here are two recipes for chicken feet. First is a recipe from Andrew Zimmerman of the Food Channel’s Bizarre Foods. The second is a Hmong version with a great black bean sauce that we found on the web. We added a few of our own comments (Italics). Because we ARE talking about chicken feet here… Seriously, chicken feet are a delicacy among a variety of cultures (mostly Asian – and we all love Asian food do we not?). AND incredibly, if you can get over the fact that you are eating chicken feet…. they are really good!. Try some! Your first challenge here (aside from deciding that you are going to cook and eat chicken feet) is to get you some chicken feet. Our suggestion is to just get yourself over to the nearest Asian market where you will most likely find all ingredients. If not you might try a store that has a well stocked ethnic foods section, in which case, you may be able to special order your footsies from the butcher. Bizzare Foods version – Hot Spicy Chicken Feet
- Prep time 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (or more if you spend a lot of time laughing and chasing your cooking buddy around with a dismembered chicken foot)
Your first challenge here (aside from deciding that you are going to cook and eat chicken feet) is to get you some chicken feet. Our suggestion is to just get yourself over to the nearest Asian market where you will most likely find all ingredients. If not you might try a store that has a well stocked ethnic foods section, in which case, you may be able to special order your footsies from the butcher. Ingredients:
- 32 chicken feet (about 2 lbs.)
- 1/2 cup sake
- 1/3 cup water
- 6 large thin slices fresh ginger
- 1/3 cup soy sauce
- 1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar)
- 2 dried hot chiles, crushed
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 star anise buds (also an item found at the Asian market)
- 1 cinnamon stick
- 1 cup scallion cut in 1-inch pieces
- 2 tablespoons minced scallion and 1t toasted sesame seeds
- Remove the nails if present by clipping with kitchen shears down to the first joint. (this might be gross – but you have to get over it …. just do it!)
- Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.
- Place feet into a pot of rapidly boiling salted water,
- Blanch for 5 minutes and drain well.
Chicken feet can be set aside and refrigerated for a day until you need to cook further.
- Place a 14-inch saute pan over high heat.
- Add the chicken and dry-sear to lightly brown. (Like you might do with other, more meaty chicken parts. This gets the outside of the feet nice and crispy)
- Add the remaining ingredients (except the garnish) and bring to a simmer.
- Cook, covered, for about 10 minutes. (if you want the meaty part to be very tender increase the covered cooking time – adding water to keep the ingredients moist).
- Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.
Serve, garnishing with scallion shavings and toasted sesame seeds. NOTE: Now some people will say that the 10 minute cook time is not enough to sufficiently tenderize the sparse meaty part of the feet. There is a school of thought that recommends using a pressure cooker or a slow cooker with a more “saucy” sauce….. that would be the recipe below: Black Bean Sauce Version – from Annie Vang, Minneapolis Ingredients:
- 2 – 3 pounds chicken feet
- 2 tbsp chinese black bean (BEANS – like over there to the right – not the prepared sauce)
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 thumb ginger sliced into small strips
- 3 cup water
- 1/4 cup green onion sliced thinly
- 1 tbsp brown sugar
- 2 tbsp corn starch mixed with 1/2 cup water
- Cut off the nails with scissors or a knife.
- Wash and drain the chicken feet.
- Squeeze out all the water.
- Use a paper towel to dry them well.
- In a hot pan, add 1-2 cup oil.
- BE CAREFUL WHEN ADDING THE CHICKEN FEET TO THE OIL. IT IS HOT AND THINGS WILL POP!
- Deep fry the chicken until golden brown.
- Add the garlic and ginger to a new pan with some oil. Stir until brown.
- Now add the chicken feet, oyster sauce, chinese black beans, and water.
- Once mixed, remove and place into a pressure cooker.
- Cook for 20 minutes. Be careful when using a pressure cooker.
- When done, put the pressure cooker under hot water, when the steam button is released, you may open the pressure cooker.
- (If you don’t have a pressure cooker, just cover and let it cook until the chicken feet are tender. This could take a long time – add more water to keep the ingredients moist as they cook)
- You might also try a slow cooker or a nesco roaster (high setting)- increase your cook time to an hour or more and then check for tenderness. Be sure there is enough liquid to “stream” the feet through the cooking process.
- Add the brown sugar, corn starch + water mixture, and the green onions. Stir for about 5 minutes until the sauce thickens.
Cynthia Says: I’d make an event out of this and serve with a great Asian Beer. Or if you are really adventurous, get some Hmong rice wine (now available at local distributors) or serve with your leftover saki.