This dish transforms humble chicken feet into a luxurious, melt-in-your-mouth delicacy. The skin becomes incredibly tender and gelatinous, soaking up a rich, savory sauce infused with the earthy depth of dried Chinese mushrooms and the fresh bite of spring onions. Perfect for sharing as an appetizer or a side dish, it offers a satisfying texture contrast between the chewy cartilage and the soft meat. The dark soy sauce provides a beautiful color and umami richness, while ginger and garlic add warmth.
Stewed Chicken Feet With A Mushroom & Spring Onion Sauce
Description
This dish transforms humble chicken feet into a luxurious, melt-in-your-mouth delicacy. The skin becomes incredibly tender and gelatinous, soaking up a rich, savory sauce infused with the earthy depth of dried Chinese mushrooms and the fresh bite of spring onions. Perfect for sharing as an appetizer or a side dish, it offers a satisfying texture contrast between the chewy cartilage and the soft meat. The dark soy sauce provides a beautiful color and umami richness, while ginger and garlic add warmth.Ingredients
Directions
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Rehydrate the dried Chinese mushrooms in warm water for 20 minutes. Drain, squeeze out excess water, and slice them into thin strips. Reserve the soaking liquid.
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Clean the chicken feet thoroughly. Trim off any remaining nails and remove the yellow skin if desired. Blanch the chicken feet in boiling water for 2 minutes, then drain and rinse under cold water.
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Heat vegetable oil in a wok or deep skillet over medium-high heat. Fry the blanched chicken feet until the skin is slightly golden and crispy, about 3-4 minutes. Remove and set aside.
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In the same wok, reduce heat to medium. Add minced garlic and sliced ginger. Stir-fry for 30 seconds until fragrant.
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Add the sliced mushrooms and spring onions (white parts only) to the wok. Stir-fry for 1-2 minutes.
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Return the fried chicken feet to the wok. Add dark soy sauce, light soy sauce, sugar, salt, and oyster sauce (if using). Toss to coat evenly.
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Pour in the reserved mushroom soaking liquid (strained) and water or broth. Bring to a boil.
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Reduce heat to low, cover, and simmer for 30-40 minutes until the chicken feet are tender and the sauce has thickened. Stir occasionally.
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Garnish with the green parts of the spring onions and parsley. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 215.0kcal
- % Daily Value *
- Total Fat 11.0g17%
- Saturated Fat 1.5g8%
- Cholesterol 120.0mg40%
- Sodium 450.0mg19%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.5g2%
- Sugars 1.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, use chicken broth instead of water. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering sauce at the end.
Chicken feet are high in collagen, making them a popular choice for skin health. Ensure they are fully cooked to eliminate any bacteria.
The recipe tags mention "Vegan," but chicken feet are not vegan. If you wish to make this vegan, substitute the chicken feet with firm tofu or king oyster mushrooms, and ensure all sauces used are vegan-certified (e.g., mushroom oyster sauce).
Adjust the amount of dark soy sauce based on your preference for color and sweetness. Dark soy is primarily for color, while light soy adds saltiness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to prevent drying out.
