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Chicken Feet and Crab Clay Pot Stew

Name: Chicken Feet and Crab Clay Pot Stew
Prep time: 54 min
Cook time: 90 min
Total time: 144 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 Chicken feet; 20 Sichuan peppercorns (for blanching); 1 Cooking wine (for blanching); 2 Scallion segments (for blanching); 4 Ginger slices (for blanching); 3 Doubanjiang (chili bean paste); 3 Light soy sauce; 2 Dark soy sauce; 2 Sugar; 2 Oyster sauce; 2 Cooking wine; ½ Salt; 1 Scallions; 4 Ginger slices; ½ Garlic; 4 Dried chili peppers; 2 Bay leaves; 1 Small purple onion; 1 Corn (cut into segments); 1 Potato; ½ Iceberg lettuce; 5 Wood ear mushrooms; 3 Shiitake mushrooms; 10 Celtuce slices

Other★★ Intermediate144min

Prep 54m ·
Cook 90m ·
4 Servings

IngredientsWhat you'll need for Chicken Feet and Crab Clay Pot Stew

	Ingredient	Amount	Notes
	Chicken feet	12
	Sichuan peppercorns (for blanching)	20
	Cooking wine (for blanching)	1
	Scallion segments (for blanching)	2
	Ginger slices (for blanching)	4
	Doubanjiang (chili bean paste)	3
	Light soy sauce	3
	Dark soy sauce	2
	Sugar	2
	Oyster sauce	2
	Cooking wine	2
	Salt	½
	Scallions	1
	Ginger slices	4
	Garlic	½
	Dried chili peppers	4
	Bay leaves	2
	Small purple onion	1
	Corn (cut into segments)	1
	Potato	1
	Iceberg lettuce	½
	Wood ear mushrooms	5
	Shiitake mushrooms	3
	Celtuce slices	10

A delicious Chicken Feet and Crab Clay Pot Stew recipe.

Cooking StepsHow to cook Chicken Feet and Crab Clay Pot Stew step by step

Step 1 Detail

Trim the nails off the chicken feet and wash clean.
Step 2 Detail

Blanch the chicken feet in cold water with the prepared blanching aromatics. Bring to a boil over medium heat, then cook for 10 minutes before turning off the heat.
Step 3 Detail

While blanching, prepare all the seasonings (the bowl contains the sauce mixture listed above — the spoon shown in the photo is the measuring spoon) and side vegetables. Have everything ready to avoid scrambling later.
Step 4 Detail

Remove the blanched chicken feet and rinse under cold water.
Step 5 Detail

After rinsing, cut each chicken foot in half from the middle. This makes them easier to eat, but you can skip this step if you prefer.
Step 6 Detail

Heat oil in a wok. Add half of the scallions, half of the garlic, half of the onion, 4 ginger slices, and 4 dried chili peppers. Stir-fry until fragrant.
Step 7 Detail

Add the chicken feet and stir-fry for 1 minute. Pour in the prepared sauce mixture, add 2 bay leaves, and toss everything evenly.
Step 8 Detail

Add water to cover the chicken feet. Bring to a boil over high heat, then reduce to low heat and simmer for 60 minutes.
Step 9 Detail

At the 30-minute mark, add the corn segments, potato, shiitake mushrooms, and wood ear mushrooms.
Step 10 Detail

At the 50-minute mark, add the remaining half of the onion.
Step 11 Detail

At the 55-minute mark, add quick-cooking vegetables of your choice — I used iceberg lettuce and celtuce. Toss well.
Step 12 Detail

At the 60-minute mark, turn off the heat. Add the remaining half of the minced garlic and stir to combine.
Step 13 Detail

When serving, sprinkle the remaining half of the scallions on top and garnish with a pinch of toasted sesame seeds. Done ✅
Step 14 Detail

A feast for the eyes, nose, and palate!