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Spicy Braised Chicken Feet with Rice Cakes
this dish offers a delightful blend of rich savory flavors from the braised chicken feet and sweet umami notes from the various sauces while the soft rice cakes add a perfect chewy contrast making it a comforting meal for any occasion A delicious Spicy Braised Chicken Feet with Rice Cakes recipe.
- Prep
- 54m
- Cook
- 1h 30m
- Total
- 2h 24m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Spicy Braised Chicken Feet with Rice Cakes
| Ingredient | Amount |
|---|---|
| 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 as needed |
| bird's eye chilies | 3 as needed |
| cinnamon sticks | 2 pieces |
| star anise | 2-3 |
| bay leaves | to taste |
- chicken feet750g
- rice cakes (nian gao)half pack
- sugar50g
- cooking wine1 tbsp
- light soy sauce4 tbsp
- dark soy sauce1 tbsp
- oyster sauce1 tbsp
- Korean chili paste (gochujang)1 tbsp
- dried chili peppersabout 13
- ginger3-5 slices
- scallions2 stalks
- garlic cloves4 as needed
- bird's eye chilies3 as needed
- cinnamon sticks2 pieces
- star anise2-3
- bay leavesto taste
Cooking StepsHow to cook Spicy Braised Chicken Feet with Rice Cakes step by step
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Step 1Prepare all ingredients and mix the sauce. Trim the chicken feet tips and wash clean.
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Step 2Add cold water to the pot along with ginger slices, scallion segments, and 1 tbsp cooking wine.
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Step 3Add chicken feet to the cold water.
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Step 4Bring to a boil and skim off the foam.
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Step 5Continue boiling for 5 more minutes, then remove the chicken feet.
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Step 6Rinse the chicken feet thoroughly with hot water.
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Step 7Pat dry with paper towels and set aside.
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Step 8Heat oil in a wok, add rock sugar when the oil is hot.
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Step 9Turn to low heat and cook until the sugar turns a caramel color.
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Step 10Add the chicken feet to the wok.
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Step 11Stir-fry until evenly coated with the caramel color.
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Step 12Pour in boiling water until the chicken feet are just covered.
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Step 13Add the whole spices, ginger, scallions, and garlic.
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Step 14Pour in the pre-mixed sauce.
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Step 15Add 1 more tbsp of dark soy sauce.
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Step 16Once boiling, cover and reduce heat to low. Simmer for 1 hour.
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Step 17After 1 hour, remove the whole spices, ginger, and scallions. Leave the dried chilies in.
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Step 18For an extra tender, fall-off-the-bone texture, continue simmering for another 20 minutes. Skip this step if you prefer a firmer bite.
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Step 19Add the rice cakes to the pot.
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Step 20Stir everything together evenly.
-
Step 21Turn up the heat and reduce the sauce for about 5 minutes.
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Step 22Garnish with bird’s eye chilies, chopped scallions, and white sesame seeds.
-
Step 23Plate and serve! Soft, tender, and incredibly satisfying with rice.
-
Step 24Melt-in-your-mouth tender and absolutely addictive with a bowl of rice.
Spicy Braised Chicken Feet with Rice Cakes
this dish offers a delightful blend of rich savory flavors from the braised chicken feet and sweet umami notes from the various sauces while the soft rice cakes add a perfect chewy contrast making it a comforting meal for any occasion A delicious Spicy Braised Chicken Feet with Rice Cakes recipe.
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 as needed garlic cloves
- 3 as needed bird's eye chilies
- 2 pieces cinnamon sticks
- 2-3 star anise
- to taste bay leaves
Instructions
-
Prepare all ingredients and mix the sauce. Trim the chicken feet tips and wash clean.
-
Add cold water to the pot along with ginger slices, scallion segments, and 1 tbsp cooking wine.
-
Add chicken feet to the cold water.
-
Bring to a boil and skim off the foam.
-
Continue boiling for 5 more minutes, then remove the chicken feet.
-
Rinse the chicken feet thoroughly with hot water.
-
Pat dry with paper towels and set aside.
-
Heat oil in a wok, add rock sugar when the oil is hot.
-
Turn to low heat and cook until the sugar turns a caramel color.
-
Add the chicken feet to the wok.
-
Stir-fry until evenly coated with the caramel color.
-
Pour in boiling water until the chicken feet are just covered.
-
Add the whole spices, ginger, scallions, and garlic.
-
Pour in the pre-mixed sauce.
-
Add 1 more tbsp of dark soy sauce.
-
Once boiling, cover and reduce heat to low. Simmer for 1 hour.
-
After 1 hour, remove the whole spices, ginger, and scallions. Leave the dried chilies in.
-
For an extra tender, fall-off-the-bone texture, continue simmering for another 20 minutes. Skip this step if you prefer a firmer bite.
-
Add the rice cakes to the pot.
-
Stir everything together evenly.
-
Turn up the heat and reduce the sauce for about 5 minutes.
-
Garnish with bird’s eye chilies, chopped scallions, and white sesame seeds.
-
Plate and serve! Soft, tender, and incredibly satisfying with rice.
-
Melt-in-your-mouth tender and absolutely addictive with a bowl of rice.
