Garlic Chicken Feet
蒜香鸡爪 · pan chinese cuisine
A homestyle Chinese dish: chicken feet are first blanched with aromatics to remove gaminess, then stir-fried with garlic, ginger, and bird's eye chilies in a savory soy-based sauce.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:SoyWheat
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
Trim the nails off the chicken feet and place them in a pot of cold water.
✅ Done when: Done when all nails are trimmed and the feet are fully submerged in cold water.
- 2
Step 2
Add scallion sections, ginger slices, and cooking wine to remove gaminess.
✅ Done when: Done when the aromatics and cooking wine have been added to the pot.
- 3
Step 3
High heat
Bring to a boil over high heat and skim off the foam.
✅ Done when: Done when the water is at a rolling boil and the gray foam has been skimmed away, leaving the surface clear.
- 4
Step 4
Add a little salt.
✅ Done when: Done when the salt has been stirred into the boiling water.
- 5
Step 5
Remove the chicken feet from the pot and set aside.
✅ Done when: Done when all the chicken feet are lifted out and reserved.
Heat oil in the pan, then add minced garlic, ginger, and bird's eye chilies.
✅ Done when: Done when the oil is hot and the garlic, ginger, and chilies are sizzling in the pan.
Stir-fry until evenly combined.
✅ Done when: Done when the aromatics are evenly mixed and fragrant.
- 8
Step 8
Pour in the chicken feet.
✅ Done when: Done when all the chicken feet are in the pan with the aromatics.
- 9
Step 9
Add sugar and chicken bouillon powder to taste.
✅ Done when: Done when the sugar and chicken bouillon powder have been sprinkled over the chicken feet.
- 10
Step 10
Add 1 spoon of light soy sauce, 1 spoon of dark soy sauce, and half a spoon of oyster sauce.
✅ Done when: Done when all three sauces have been added and drizzled over the chicken feet.
- 11
Step 11
Add ground pepper to taste.
✅ Done when: Done when the pepper is evenly sprinkled over the dish.
Stir-fry over high heat until fragrant and the chicken feet are coated with color.
✅ Done when: Done when the dish smells aromatic and the chicken feet take on an even browned color from the sauces.
- 13
Step 13
Sprinkle with chopped scallions and serve.
✅ Done when: Done when chopped scallions are scattered on top and the dish is plated.