Chicken feet may be a lot for some, but this recipe is for those few people I know who just love gnawing on these gooey talons at dim sum restaurants down south.
Honey ginger chicken feet
This is a simplified version you can make at home in a day. (The traditional route is a two-day process involving a deep fryer.) For those who have never had the opportunity to try chicken feet, give it a try and let me know what you think.
- 2 lbs chicken feet, nails trimmed off
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 clove garlic, finely chopped
- 3 cups stock
- Toasted sesame seeds, to garnish
- Trim the chicken feet by cutting off the tip of each claw and removing the nail.
- In a bowl, whisk together sesame oil, soy sauce, honey, ginger and garlic. Toss the chicken feet in the marinade. Cover and refrigerate overnight.
- In a pressure cooker, combine the chicken feet along with all the marinade and 3 cups of stock and cook under pressure for 1 hour. Carefully release the pressure, then remove the feet from the cooking liquid and reserve. Bring the cooking liquid to a simmer and reduce by half. Once the sauce is reduced, return the chicken feet to the pot and toss to coat. Season to taste with salt, then top with toasted sesame seeds and serve with boiled white rice and steamed greens.
Trim those toes!