Chicken Feet

First recipe

12 chicken feet, declawed and skinned
3 tablespoons dark soy sauce
2 tablespoons rice wine
3 slices ginger
3 green onions
1 tablespoon barbecue sauce
1 teaspoon sugar
star anise
1 piece orange rind
1/4 teaspoon pepper
1 pint water


Combine all ingredients and simmer for 1 1/2 hours.

Second recipe

32 chicken feet (about 2 lbs.)
1/2 cup sake
1/3 cup water
6 large thin slices fresh ginger
1/3 cup soy sauce
1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar)
2 dried hot chiles, crushed
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 star anise buds
1 cinnamon stick
1 cup scallion cut in 1-inch pieces
2 tablespoons minced scallion and 1t toasted sesame seeds for garnish


Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.
Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. 
Chicken feet can be set aside and refrigerated for a day until you need to cook further.
Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. 
Add the remaining ingredients (except the garnish) and bring to a simmer. 
Cook, covered, for about 10 minutes. 
Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.