• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 10 pairs chicken feet, tips chopped off
  • 1cm knob ginger, smashed
  • Ingredients (A)
  • 4 cloves
  • 4cm cinnamon stick
  • 1 star anise
  • 2 pieces liquorice
  • 2 pieces chao guo (available at medicinal stores)
  • 1 piece dried mandarin peel
  • 1 tsp fennel
  • 5g sha keong powder (available at medicine stores)
  • 1 tsp white peppercorns
  • ½ tsp thick soy sauce
  • 7g red rice (Hoong Kok Mai), available at medicine stores
  • 100g rock sugar
  • 1 tbsp chicken stock granules
  • 750ml water
  • 250ml light soy sauce
  • Sauce (B)
  • 1 tbsp sesame oil
  • 2 tbsp chilli oil
  • 6-7 dried chillies


  1. Put chicken feet in a pot. Pour in enough water to cover all the chicken feet.
  2. Add the ginger and vinegar. Bring to a boil for 2-3 minutes. Dish out chicken feet and rinse in clean water.
  3. Combine ingredients (A) in a pot and simmer for 25-30 minutes until the flavour of the stock is aromatic. Strain the stock and discard the impurities.
  4. Put the stock in a pot and add chicken feet and sauce (B). Braise over low heat for 30-40 minutes or until chicken feet are soft and tender. Dish out and serve.
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