Ingredients

Adjust Servings:

	12 chicken feet, declawed and skinned
	3 tablespoons dark soy sauce
	2 tablespoons rice wine
	3 slices ginger
	3 green onions
	1 tablespoon barbecue sauce
	1 teaspoon sugar
	star anise
	1 piece orange rind
	1/4 teaspoon pepper

Nutritional information

126

Calories

1 g

Calories From Fat

0.2 g

Total Fat

0 g

Saturated Fat

0 mg

Cholesterol

3165.7 mg

Sodium

17.8 g

Carbs

1.8 g

Dietary Fiber

10.1 g

Sugars

6.7 g

Protein

622 g

Serving Size

Delicious Chicken Feet

Name: Delicious Chicken Feet
Prep time: 20 min
Total time: 1 h 55 min
Yield: 3-4
Ingredients: : 12; : 3; : 2; : 3; : 3; : 1; : 1; : 1; : 1/4

Features:

You probably took off the "wrong" skin. Chicken feet come with yellow membrane under which is white skin. I think the author of this recipe did not mean "skinned" feet but rather "dressed". For dressing you just remove that yellow membrane and leave the white skin, which is what we eat. If you buy chicken feet in the supermarket they are usually dressed, so there is no need to remove any skin. if you get them from the farmer and they are yellow, remove that yellow part. I'm not sure if I can post link here, but this blog has explanation and pictures: https://nourishedkitchen.com/chicken-feet-stock/

115 min
Serves 3

Ingredients

Directions

Delicious Chicken Feet,This is an adopted recipe that grabbed my heart. Chicken feet can be found in most Asian markets for less than 50 cents a pound. They work very well in stock too.,You probably took off the “wrong” skin. Chicken feet come with yellow membrane under which is white skin. I think the author of this recipe did not mean “skinned” feet but rather “dressed”. For dressing you just remove that yellow membrane and leave the white skin, which is what we eat. If you buy chicken feet in the supermarket they are usually dressed, so there is no need to remove any skin. if you get them from the farmer and they are yellow, remove that yellow part. I’m not sure if I can post link here, but this blog has explanation and pictures: skin where all the collagen and gelatinous yumminess is, so I left the skin on. Didn’t have star anise, so substituted it with half a tsp of five-spice powder. Had a LOT of green/spring onions to use up, so I added an overkill of ten stalks sliced into one inch pieces. Combined everything in a small Tanyu claypot and simmered it for 3 hours, after which it was meltingly soft.

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