BRAISED CHICKEN FEET RECIPE RECIPES
BRAISED CHICKEN FEET (INSTANT POT OR STOVETOP) - PINOYBITES
A collagen-rich delicacy in the Philippines that’s usually eaten braised or sold as street food. It’s good for the skin and helps promote healthy bones and joints.
Provided by Pam from PinoyBites
Prep Time 15 minutes
Cook Time 30 minutes
Number Of Ingredients 14
Steps:
- Set the IP on Saute. Add oil then put the onion and ginger slices. Then, add in the garlic and the cleaned chicken feet. Cook, while stirring continuously for about 3-5 minutes or until it changes in color. Then, cancel the Saute function.
- Add the rest of the ingredients and stir to mix them all well. Put the lid on, seal the vent and set it to Manual for 25 minutes. Do a natural quick release after 15 minutes. Carefully open and taste to adjust seasoning, if needed.
- If you want a thicker sauce (like we do), remove the chicken feet pieces and let the sauce reduce to your desired consistency. To do this, set the IP to Saute (uncovered). Then, pour thickened sauce over the tender chicken feet.
BRAISED DIM SUM CHICKEN FEET | CHINA SICHUAN FOOD
Dim Sum style chicken feet - braised version
Provided by Elaine
Categories dim sum
Total Time 265 minutes
Prep Time 240 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Cut the claws off and any dirty part on the chicken feet. And then cut the main large bone off and divide the chicken palm into two parts. If you feel this part too difficult, you can skip it. But you will need more oil in the deep frying process.
- Bring enough water to a boiling in a large pot, add 1/2 teaspoon of salt and 1 teaspoon of sugar (to avoid breaking of the skin) and 1/2 teaspoon of rice vinegar (to avoid darkened color). Cook the chicken feet for about 2 minutes. Transfer out and drain completely.
- Add 1 tablespoon of light soy sauce and marinate for around 30 minutes.
- Fill one third of a wok or deep frier with oil and heat it over medium heat to 180 C. Add the chicken feet and fry them until golden and dry. If your chicken feet are not completely dried, the oil might sparkle. Remember to use a long chop stick to turn the chicken feet and cover the fryer with a lid. If you did not divide the chicken feet into two parts, then deep fry them in small batches and add
- slightly more oil. Just make sure that they are well deep-fried.
- Transfer the feet to a large bowl with iced water. Soak the chicken feet for 3 to 4 hours to achieve the tiger skin effect.
- To steam: transfer the chicken feet to a steamer. Prepare all the ingredients for the steaming sauce. Steam at first the chicken feet for 15 minutes and then evenly pour on them the steaming sauce. Continue to steam for another 30 to 40 minutes.
- To braise: mix all the ingredients used for steaming with another 1 cup of water. In a deep pan simmer the chicken feet with the sauce for 15 minutes and then turn up the fire to thicken the sauce.
- Serve hot or reheat it for later serving.
Nutrition Facts : Calories 284 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 19 g, SaturatedFatContent 4 g, CholesterolContent 84 mg, SodiumContent 695 mg, ServingSize 1 serving
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