River Cottage Australia



Try Paul West from River Cottage Australia's Asian inspired recipe for braised chicken feet in a soy and rice wine marinade.


  • 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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 259kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 18g
  • Carbohydrate 11g
  • Sugar 9g
  • Sodium 1226mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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