Low Carb Braised Chicken Feet
Indulge in the rich, savory flavors of **Low Carb Braised Chicken Feet**, a dish that turns this unconventional, collagen-rich ingredient into a tender, melt-in-your-mouth delicacy. Perfectly seasoned and simmered with aromatic spices like star anise, ginger, and garlic, this recipe balances umami-packed soy sauce, tangy rice vinegar, and a hint of red chili flakes for a satisfying heat. With a cook time that ensures maximum flavor infusion and the signature gelatinous texture, these braised chicken feet are ideal as a low-carb appetizer or a unique addition to any meal. Garnished with fresh scallions and a drizzle of sesame oil, this keto-friendly dish is as nutrient-dense as it is irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams chicken feet, cleaned and nails trimmed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 inch piece ginger, sliced
- 1 teaspoon red chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cups chicken stock
- 1 piece star anise
- 1 leaf bay leaf
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks scallions, chopped
- 1 teaspoon sesame oil
Instructions
Start by thoroughly cleaning the chicken feet. Trim any nails and remove any loose skin or dirt. Pat dry with paper towels.
In a large pot, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, sliced ginger, and red chili flakes to the pot. Stir and cook for an additional 1-2 minutes until aromatic.
Add the cleaned chicken feet to the pot and stir well to coat them with the aromatic mixture. Cook for 5 minutes, allowing the feet to lightly brown.
Pour in the soy sauce and rice vinegar, and stir to evenly coat the chicken feet.
Add the chicken stock, star anise, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the chicken feet to simmer gently for about 1.5 to 2 hours, stirring occasionally, until they are tender and the skin is soft and gelatinous.
Once the chicken feet are well-braised and the broth has thickened slightly, remove the star anise and bay leaf.
Drizzle the sesame oil over the braised chicken feet and give a final stir.
Garnish the dish with chopped scallions before serving.
Serve hot, either as an appetizer or alongside a low-carb side dish for a complete meal.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 530 mg | 11% | |
*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.
