High Protein Braised Chicken Feet
Indulge in the savory, melt-in-your-mouth goodness of High Protein Braised Chicken Feet—a classic dish that combines rich flavors and a tender texture in every bite. Perfectly simmered in a fragrant blend of soy sauce, Shaoxing wine, star anise, and cinnamon, these chicken feet are transformed into a delicacy that’s both nutritious and delicious. Packed with protein and collagen, this dish is not only flavorful but also beneficial for your skin and joints. With a slow braise that infuses the skin with aromatic spices and a glossy sauce that clings to every piece, this recipe is the ideal appetizer or main course for any gathering. The simple preparation and richly spiced flavors make it an irresistible choice for fans of Chinese cuisine. Serve it hot and garnish with fresh green onion for a dish that's sure to impress! Ideal keywords: high-protein recipe, braised chicken feet, collagen-rich food, Chinese comfort food, easy chicken feet recipe.
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Recipe Information
Ingredients
- 1 kg chicken feet
- 100 ml soy sauce
- 30 ml dark soy sauce
- 100 ml Shaoxing wine
- 2 tbsp sugar
- 2 pieces star anise
- 1 piece cinnamon sticks
- 20 g ginger
- 4 pieces garlic cloves
- 500 ml water
- 1 tbsp sesame oil
- 2 stalks green onion
- 1 tsp black peppercorns
- 1 tsp salt
Instructions
Clean the chicken feet thoroughly by cutting off the nails and any rough skin. Rinse under cold water and soak in a bowl of water for 10 minutes.
In a large pot, bring water to a boil, add the chicken feet and blanch them for 5 minutes. Drain and rinse the chicken feet under cold water to remove any impurities.
In the same pot, heat the sesame oil over medium heat. Add sliced ginger and crushed garlic cloves, and sauté until fragrant.
Add the blanched chicken feet, soy sauce, dark soy sauce, Shaoxing wine, and sugar. Stir to coat the chicken feet evenly.
Add star anise, cinnamon stick, green onion (cut into pieces), black peppercorns, and salt.
Pour in 500ml of water, mix well and bring to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, stirring occasionally to ensure even cooking and flavor distribution.
Check the chicken feet for tenderness. The skin should be soft and gelatinous, with the bones easily removable.
Once cooked, remove the lid and increase the heat to medium-high to reduce the sauce if desired.
Serve hot as a main dish or appetizer, garnished with additional chopped green onions if preferred.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 8733 mg | 380% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 26.8 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1099 mg | 85% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
