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Braised Chicken Feet

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  • 1 kg chicken feet

  • 2 tbsp rice bran oil

  • 1 cup Chinese rice wine vinegar

  • 1 cup soy sauce

  • 1 tsp sesame oil

  • 3 star anise 

  • 2 cinnamon quills

  • 2 tsp dried chilli flakes

  • 6 garlic cloves, sliced

  • 110 g (1/2 cup) brown sugar

  • freshly ground black pepper


  • 1.

    Wash chicken feet in a large bowl of salted water and remove scaly outer skin if your butcher has not already done this.

  • 2.

    Place feet in a saucepan of simmering salted water and cook 10 minutes, removing any scum that comes to the surface of the water. Strain feet in a colander and let cool enough to handle.

  • 3.

    Use a sharp knife to trim the nails from the feet on a wooden board and then discard them.

  • 4.

    Transfer feet to deep-sided, heavy-based frypan and add remaining ingredients. Cook over medium heat, turning feet occasionally, until sauce is sticky, caramelised and reduced.

  • 5.

    Chargrill feet on a hot grill or barbecue, then serve as an appetiser or snack.

  • Tips:

  • 1.

    Ask your butcher to clean the feet for you, removing any scaly yellow outer skin.

  • 2.

    If you don’t want to barbecue the feet, before braising feet, add ½ cup rice bran oil to large deep-sided frypan and fry feet in batches, until golden. Transfer feet back to pan, then add braise ingredients and follow instruction to braise.

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