Phoenix Claws (Chicken Feet)

Ingredients

• 2 lbs chicken feet, cleaned and trimmed
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rock sugar or regular sugar
• 2 cups water
• 4 slices (1/4-inch thick) fresh ginger, sliced
• 3 stalks scallions, whole
• 4 cloves garlic cloves, crushed
• 4 whole dried shiitake mushrooms
• 2 whole star anise
• 1 tablespoon vegetable oil
• ½ teaspoon sesame oil

Instructions

1. 1

   Bring a large pot of water to a boil. If your chicken feet still have toenails, trim them off with kitchen shears. Blanch the chicken feet in boiling water for 3 minutes to remove impurities and tighten the skin — this keeps them from falling apart and gives them a better texture. Drain and rinse under cold water, then pat completely dry with paper towels.

2. 2

   While the feet blanch, prepare your aromatics. Smash 4 garlic cloves with the side of your knife to break them open (no need to peel). Slice a 3-inch piece of fresh ginger into 4 thin slices about 1/4-inch thick, leaving the skin on. Cut 3 scallions into roughly 2-inch pieces. Rinse 4 dried shiitake mushrooms under cold water.

3. 3

   Set a 4-quart braising pot or Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat for 30 seconds until shimmering. Working in batches if needed, sear the blanched chicken feet for 2-3 minutes per side until they turn light golden brown — this renders a bit of fat and adds color. You should hear a steady sizzle. Transfer to a plate.

4. 4

   In the same pot, add the ginger slices, crushed garlic cloves, and scallion pieces. Stir-fry for 1 minute until fragrant — you'll smell the warm, peppery ginger aroma. Pour in 2 cups of water, followed by 4 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon dark soy sauce. Add 1 tablespoon of rock sugar, the 4 rinsed shiitake mushrooms, and 2 star anise. Stir to combine.

5. 5

   Return the seared chicken feet to the pot — they should be mostly submerged in the braising liquid. Bring to a boil, then reduce the heat to medium-low. Cover partially (leaving the lid slightly ajar) and simmer gently for 35-40 minutes. The chicken feet are done when the meat is very tender and pulls away easily from the bone — test by piercing a foot with a fork; it should offer no resistance.

6. 6

   Remove the pot from heat. Drizzle in 0.5 teaspoon of sesame oil and stir gently. Skim off any visible fat or foam from the surface with a spoon if desired (this is optional — many prefer the rich, glossy sauce). Taste the braising liquid and adjust seasoning if needed: if it's too salty, add a splash of water; if it's too mild, add a pinch more soy sauce.

7. 7

   Transfer the chicken feet and braising liquid to a serving platter or bowl. Spoon some of the aromatic broth over the feet, and garnish with a scattering of the softened ginger slices, mushrooms, and star anise from the pot. Serve hot with steamed white rice alongside to soak up the rich, savory sauce — this is the best part.

Tools you’ll need

• large pot
• 4-quart braising pot or Dutch oven
• kitchen shears
• paper towels
• chef's knife
• cutting board
• wooden spoon
• fork (for testing doneness)
• spoon (for skimming)

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