I can’t help but crave this Spicy Chicken Feet every time I think about it! The tender, fall-off-the-bone chicken feet soaked in a rich, spicy broth, combined with the soft potatoes and sweet carrots, make this dish an absolute comfort food. I promise, you won’t be able to stop eating once you start!
Why You’ll Love This Recipe:
This recipe is everything you need in a comforting, savory stew. The chicken feet soak up all the flavors, making each bite full of delicious, spicy goodness.
With a rich combination of savory, sweet, and umami flavors, this dish is sure to be a crowd-pleaser.
Plus, it’s an easy recipe that doesn’t require much prep time, just some simmering and patience. If you’re someone who loves spicy, bold flavors, then this recipe will be your new favorite!
Ingredients:
- 500g chicken feet
- 10g ginger (sliced)
- 2 stalks green onion (cut into sections)
- 30ml cooking wine
- 1 tablespoon doubanjiang (fermented bean paste)
- 2 bay leaves
- 2 star anise
- 4 dried chilies
- 3 rock sugar cubes
- 30ml light soy sauce
- 15ml dark soy sauce
- 15ml oyster sauce
- 330ml beer (1 can)
- 500g potatoes (peeled and cut into chunks)
- 2 medium carrots (peeled and cut into chunks)
- 2 ears corn (cut into chunks)
- 10g salt (to taste)
- Fresh chopped green onions (for garnish)
- Steamed rice (for serving)
Instructions:
Prep the Chicken Feet: Start by cleaning the chicken feet thoroughly. Blanch them in boiling water with ginger, green onion, and a splash of cooking wine. Once they are boiled for a few minutes, remove them and set aside.
Sauté Aromatics: In a separate pot, heat some oil over medium heat. Add the ginger and green onion, sautéing until fragrant. Then, add the doubanjiang (fermented bean paste) and stir until the oil turns a red color.
Cook the Chicken Feet: Add the blanched chicken feet to the pot and stir-fry for a few minutes until they are well coated with the spicy bean paste.
Add Spices and Sauces: Toss in the bay leaves, star anise, dried chilies, and rock sugar cubes. Add the light soy sauce, dark soy sauce, and oyster sauce. Stir everything together to ensure the chicken feet are evenly coated with the seasonings.
Simmer with Beer: Pour in the can of beer, making sure the chicken feet are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, allowing all the flavors to soak into the chicken feet.
Add Vegetables: After 30 minutes, add the potatoes, carrots, and corn. Stir gently, then cover and let it simmer for another 15 minutes until the vegetables are tender.
Season and Garnish: Taste the broth and adjust the seasoning if needed, adding salt to taste. Once done, garnish with freshly chopped green onions.
Serve and Enjoy: Serve the Spicy Chicken Feet Stew with a bowl of hot steamed rice. The flavorful broth and tender chicken feet are perfect with the rice — it’s a comforting and satisfying meal.
Notes:
The chicken feet should be tender and soft after simmering. If you want them even softer, feel free to simmer longer.
You can adjust the level of spiciness by increasing or decreasing the number of dried chilies.
The dish is best enjoyed with steamed rice, which helps balance the rich flavors of the stew.
Frequently Asked Questions:
Can I use chicken wings instead of chicken feet?
While chicken feet give the stew its signature texture and flavor, you can substitute with chicken wings. Keep in mind that the cooking time will be shorter.
Can I make this in advance?
Yes! This dish actually tastes even better the next day as the flavors continue to develop. Just store it in an airtight container in the fridge and reheat before serving.
Can I make it spicier?
Absolutely! Feel free to add more dried chilies or even chili paste if you like extra heat. You can also adjust the amount of doubanjiang for a spicier kick.
What can I serve this with?
This dish is best served with steamed rice. You can also pair it with some lightly sautéed greens or a fresh salad for balance.
Enjoy your Spicy Chicken Feet Stew! It’s a must-try for anyone who loves bold, savory, and spicy flavors!
Spicy Chicken Feet Recipe
Ingredients
- 500 g chicken feet
- 10 g ginger sliced
- 2 stalks green onion cut into sections
- 30 ml cooking wine
- 1 tablespoon doubanjiang fermented bean paste
- 2 bay leaves
- 2 star anise
- 4 dried chilies
- 3 rock sugar cubes
- 30 ml light soy sauce
- 15 ml dark soy sauce
- 15 ml oyster sauce
- 330 ml beer 1 can
- 500 g potatoes peeled and cut into chunks
- 2 medium carrots peeled and cut into chunks
- 2 ears corn cut into chunks
- 10 g salt to taste
- Fresh chopped green onions for garnish
- Steamed rice for serving
Instructions
- Prep the Chicken Feet: Start by cleaning the chicken feet thoroughly. Blanch them in boiling water with ginger, green onion, and a splash of cooking wine. Once they are boiled for a few minutes, remove them and set aside.
- Sauté Aromatics: In a separate pot, heat some oil over medium heat. Add the ginger and green onion, sautéing until fragrant. Then, add the doubanjiang (fermented bean paste) and stir until the oil turns a red color.
- Cook the Chicken Feet: Add the blanched chicken feet to the pot and stir-fry for a few minutes until they are well coated with the spicy bean paste.
- Add Spices and Sauces: Toss in the bay leaves, star anise, dried chilies, and rock sugar cubes. Add the light soy sauce, dark soy sauce, and oyster sauce. Stir everything together to ensure the chicken feet are evenly coated with the seasonings.
- Simmer with Beer: Pour in the can of beer, making sure the chicken feet are fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, allowing all the flavors to soak into the chicken feet.
- Add Vegetables: After 30 minutes, add the potatoes, carrots, and corn. Stir gently, then cover and let it simmer for another 15 minutes until the vegetables are tender.
- Season and Garnish: Taste the broth and adjust the seasoning if needed, adding salt to taste. Once done, garnish with freshly chopped green onions.
- Serve and Enjoy: Serve the Spicy Chicken Feet Stew with a bowl of hot steamed rice. The flavorful broth and tender chicken feet are perfect with the rice — it’s a comforting and satisfying meal.
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