Sichuan Spicy Chicken Feet (凤爪)

A classic Sichuan snack featuring tender chicken feet braised in a fiery, savory sauce made with chili bean paste, aromatics, and Sichuan peppercorns. Not for the faint of heart!

Prep Time

20 minutes

Total Time

1 hour 50 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

2 items

Cost

£0.86/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1lbChicken Feet(Trimmed and cleaned)

£1.50

6cupsWater(For blanching)

1tbspShaoxing Wine(Or dry sherry)

£0.20

4slicesGinger(About 1/4 inch thick)

£0.15

4cupsWater(For braising)

2tbspSoy Sauce(Light soy sauce recommended)

£0.05

1tbspDark Soy Sauce(For color)

£0.10

2tbspChili Bean Paste (Doubanjiang)(Adjust to taste)

£0.30

5wholeDried Chili Peppers(Adjust to taste, break into smaller pieces)

£0.25

1tbspSichuan Peppercorns(Lightly toasted and crushed (optional))

£0.40

4clovesGarlic(Minced)

£0.10

1tbspGinger(Minced)

£0.15

1tspSugar(Optional, balances flavors)

£0.01

1tspSesame Oil(Optional, for finishing)

£0.05

1stalkGreen Onion(Chopped, for garnish)

£0.20

Total Cost

£3.46

£0.86 per serving

Instructions

1.
**Blanch the Chicken Feet:** In a large pot, bring 6 cups of water to a boil. Add the chicken feet, Shaoxing wine, and 4 slices of ginger. Boil for 5-7 minutes to remove impurities. Remove the chicken feet and rinse thoroughly under cold water. This step helps to tenderize the feet and remove any unwanted smells.
2.
**Prepare the Braising Liquid:** In the same pot (cleaned), add 4 cups of water, soy sauce, dark soy sauce, chili bean paste, dried chili peppers, Sichuan peppercorns, minced garlic, minced ginger, and sugar (if using). Bring to a simmer.
3.
**Braise the Chicken Feet:** Add the blanched chicken feet to the simmering braising liquid. Ensure the chicken feet are mostly submerged. If not, add more water. Bring the liquid back to a simmer, then reduce the heat to low, cover, and braise for 1 hour to 1 hour and 15 minutes, or until the chicken feet are very tender.
4.
**Adjust the Sauce:** After braising, remove the lid and increase the heat to medium-high. Allow the sauce to reduce slightly, about 5-10 minutes, until it thickens to your liking. Be careful not to burn the sauce.
5.
**Serve:** Transfer the chicken feet to a serving dish. Drizzle with sesame oil (if using) and garnish with chopped green onions. Serve hot or at room temperature as a snack or appetizer.

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My Notes

Nutrition Information

Nutrition per serving (284g)

750 kcal / 3138 kJ

Carbs

15g

6% of RDA

Fat

45g

64% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a more intense Sichuan peppercorn flavor, lightly toast the peppercorns in a dry pan before crushing them.

Adjust the amount of chili bean paste and dried chili peppers to control the spiciness level.

The longer the chicken feet are braised, the more tender they will become.

These chicken feet are best enjoyed with a cold beer or a glass of Chinese tea.

For extra flavor, you can add star anise or bay leaves to the braising liquid.

Cooking Equipment

Large Pot or Dutch Oven

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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