Wash chicken feet in a large bowl of salted water and remove scaly outer skin if your butcher has not already done this.
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.
Use a sharp knife to trim the nails from the feet on a wooden board and then discard them.
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.
Chargrill feet on a hot grill or barbecue, then serve as an appetiser or snack.
Ask your butcher to clean the feet for you, removing any scaly yellow outer skin.
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 analysis per serving (12 servings)
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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