1. Prep Chicken Feet
Wash thoroughly, trim nails, and peel any rough skin.
Optional: blanch in boiling water for 3–5 minutes, then drain (removes impurities and odors).
2. Braise
Heat a little oil in a pan or wok. Add ginger, garlic, and star anise, stir until fragrant.
Add chicken feet, stir-fry for 2–3 minutes.
Add soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and water/broth.
Bring to a boil, then reduce heat to low and simmer covered for 1–1.5 hours until the feet are soft and gelatinous.
3. Finish & Serve
Optional: increase heat at the end to reduce the sauce slightly.
Garnish with chopped green onions or chili slices.
Serve as a snack, appetizer, or over rice.
Tips
Texture check: Chicken feet should be tender and slightly gelatinous — not mushy.
Storage: Keeps in the fridge for 2–3 days; can freeze for 1 month.
Flavor variations: Try black bean sauce, spicy Szechuan style, or adobo-style for Filipino flavor.
If you want, I can also give you a quick pressure cooker version that makes tender chicken feet in 20–25 minutes instead of over an hour.
