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Spicy Braised Chicken Feet with Rice Cakes

Spicy Braised Chicken Feet with Rice Cakes

Name: Spicy Braised Chicken Feet with Rice Cakes
Prep time: 54 min
Cook time: 90 min
Total time: 144 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 750g chicken feet; half pack rice cakes (nian gao); 50g sugar; 1 tbsp cooking wine; 4 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tbsp Korean chili paste (gochujang); about 13 dried chili peppers; 3-5 slices ginger; 2 stalks scallions; 4 garlic cloves; 3 bird's eye chilies; 2 pieces cinnamon sticks; 2-3 star anise; to taste bay leaves

Other★★ Intermediate144min

Prep 54m ·
Cook 90m ·
2 Servings

IngredientsWhat you'll need for Spicy Braised Chicken Feet with Rice Cakes

	Ingredient	Amount	Notes
	chicken feet	750g
	rice cakes (nian gao)	half pack
	sugar	50g
	cooking wine	1 tbsp
	light soy sauce	4 tbsp
	dark soy sauce	1 tbsp
	oyster sauce	1 tbsp
	Korean chili paste (gochujang)	1 tbsp
	dried chili peppers	about 13
	ginger	3-5 slices
	scallions	2 stalks
	garlic cloves	4
	bird's eye chilies	3
	cinnamon sticks	2 pieces
	star anise	2-3
	bay leaves	to taste

A delicious Spicy Braised Chicken Feet with Rice Cakes recipe.

Cooking StepsHow to cook Spicy Braised Chicken Feet with Rice Cakes step by step

Step 1 Detail

Prepare all ingredients and mix the sauce. Trim the chicken feet tips and wash clean.
Step 2 Detail

Add cold water to the pot along with ginger slices, scallion segments, and 1 tbsp cooking wine.
Step 3 Detail

Add chicken feet to the cold water.
Step 4 Detail

Bring to a boil and skim off the foam.
Step 5 Detail

Continue boiling for 5 more minutes, then remove the chicken feet.
Step 6 Detail

Rinse the chicken feet thoroughly with hot water.
Step 7 Detail

Pat dry with paper towels and set aside.
Step 8 Detail

Heat oil in a wok, add rock sugar when the oil is hot.
Step 9 Detail

Turn to low heat and cook until the sugar turns a caramel color.
Step 10 Detail

Add the chicken feet to the wok.
Step 11 Detail

Stir-fry until evenly coated with the caramel color.
Step 12 Detail

Pour in boiling water until the chicken feet are just covered.
Step 13 Detail

Add the whole spices, ginger, scallions, and garlic.
Step 14 Detail

Pour in the pre-mixed sauce.
Step 15 Detail

Add 1 more tbsp of dark soy sauce.
Step 16 Detail

Once boiling, cover and reduce heat to low. Simmer for 1 hour.
Step 17 Detail

After 1 hour, remove the whole spices, ginger, and scallions. Leave the dried chilies in.
Step 18 Detail

For an extra tender, fall-off-the-bone texture, continue simmering for another 20 minutes. Skip this step if you prefer a firmer bite.
Step 19 Detail

Add the rice cakes to the pot.
Step 20 Detail

Stir everything together evenly.
Step 21 Detail

Turn up the heat and reduce the sauce for about 5 minutes.
Step 22 Detail

Garnish with bird’s eye chilies, chopped scallions, and white sesame seeds.
Step 23 Detail

Plate and serve! Soft, tender, and incredibly satisfying with rice.
Step 24 Detail

Melt-in-your-mouth tender and absolutely addictive with a bowl of rice.