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Sticky Soy-Garlic Braised Chicken Feet

Tender, gelatinous, and coated in a glossy, savoury sauce. This is comfort food with character.

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Sticky Soy-Garlic Braised Chicken Feet

Tender, gelatinous, and coated in a glossy, savoury sauce. This is comfort food with character.

Equipment

  • Large pot
  • Colander
  • knife
  • Cutting board
  • Heavy saucepan or pot with lid
  • Spoon or tongs

Ingredients

  • 1 kg chicken feet, cleaned and nails trimmed
  • Water (for boiling)
  • 1 thumb-sized piece fresh ginger, sliced
  • 4 garlic cloves, lightly crushed
  • 2 spring onions, cut into large pieces
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce (optional, for colour)
  • 1 tbsp brown sugar or honey
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 cup chicken stock or water
  • 1 star anise
  • 1 small cinnamon stick
  • Chili flakes or fresh chili (to taste)
  • Sesame oil (few drops to finish)

Instructions

  • Clean & Blanch the Chicken Feet

    Rinse chicken feet thoroughly under cold water.
    Bring a large pot of water to a boil.
    Add chicken feet and boil for 5 minutes (this removes impurities).
    Drain and rinse under warm water.
    Set aside.

  • Build the Base

    In a heavy pot, add a small drizzle of oil.
    Add ginger, garlic, and spring onions.
    Sauté over medium heat until fragrant (1–2 minutes).

  • Add the Sauce

    Add to the pot:
    Soy sauce
    Oyster sauce
    Dark soy (if using)
    Brown sugar or honey
    Vinegar
    Chicken stock
    Stir well to combine.

  • Braise the Chicken Feet

    Add the blanched chicken feet to the pot.
    Add star anise, cinnamon, and chili if using.
    Bring to a gentle simmer.
    Cover and cook on low heat for 60–90 minutes, stirring occasionally.
    The feet are ready when they are soft, glossy, and tender, with the skin almost translucent.

  • Reduce & Finish

    Remove the lid and increase heat slightly.
    Simmer uncovered for 10–15 minutes until the sauce thickens and coats the feet.
    Finish with a few drops of sesame oil if desired.

  • Serve

    Serve hot as:
    A shared plate
    With steamed rice
    As part of a larger feast
    Garnish with sliced spring onion or sesame seeds if you like.

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