To be truthful, I have not really tasted chicken feet before but Peter had. He said it was taste but rather rubbery. I’ll take his word for it. 🙂
1-2 lbs chicken feet, cleaned thoroughly
1/2 cup soy sauce
1 cup cider vinegar
½ teaspoon whole peppercorn
3 bay leaves
1/2 tablespoon sugar
5-6 cloves garlic, crushed
1 tsp dried chilli
3-4 tbsp vegetable oil
1½ cups water
Method of Preparation:
Clean the chicken feet thoroughly and trim all claws. Butchers usually would have trimmed the scary claws already. 🙂
Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
Also add the bay leaves, peppercorn, sugar and half of the crushed garlic. Do not stir. Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
Remove the chicken feet from the remaining liquid. Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok. Pour in a container and set aside.
Clean the wok and heat.
Add the oil. Stir in the remaining garlic and fry until fragrant.
Add the dried chilli.
Stir in the fried chicken feet and fry until sizzling hot.
Pour in the liquid sauce and heat for a minute or two.
Transfer into a serving bowl and enjoy with a few beers.
This recipe is perfect for not too formal dinner party or just a treat for the family.
Method of Preparation:
Preheat the oven to 180º centigrade.
Heat the olive oil in a saucepan over medium-low heat.
Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then pour into a large ceramic oven-proof
Wash the chicken and drain and dry with kitchen paper towels.
Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
Sprinkle with salt and a liberal amount of freshly ground black pepper.
Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
Remove from the oven and let the chicken rest for at least 10 minutes. Just perfect timing to prepare all the trimmings and setting the table.