Braised Chicken Feet with Pickled Mustard Greens
Tender chicken feet braised in a savory soy sauce broth with tangy pickled mustard greens, served over steamed rice. A comforting, flavorful dish that's surprisingly easy to make at home.
- Total time
- 45 min
- Servings
- 4
- Calories
- 350
- Protein
- 25g
Ingredients
- 1.5 lb chicken feet
- 1 cup pickled mustard greens
- ¼ cup soy sauce
- 1 tbsp brown sugar
- 4 cloves garlic
- 1 inch ginger
- 2 cups water
- 2 cups steamed rice
Instructions
- 1
Rinse the 1.5 lb chicken feet and trim any nails. Pat dry with paper towels.
- 2
Heat a large pot over medium-high heat, add the chicken feet and dry-fry until lightly browned, about 5 minutes.
- 3
Add the 4 minced garlic cloves, 1 inch sliced ginger, 1/4 cup soy sauce, 1 tbsp brown sugar, and 2 cups water. Stir to combine.
- 4
Bring to a boil, then reduce heat to low, cover, and simmer until the feet are tender, about 30 minutes.
- 5
Stir in the 1 cup pickled mustard greens and cook uncovered for 5 more minutes, until the greens are heated through and the sauce thickens slightly.
- 6
Serve hot over the 2 cups steamed rice, spooning extra sauce over the top.
Tools you’ll need
- Large pot with lid
- Knife
- Cutting board
- Measuring cups and spoons
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