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Each part of the chicken that we wind up eating has its own edge to our taste buds. The chicken wing is known to hold an abundance of flavor. This is despite its disadvantage of being a tad less convenient to munch on because of the attachment to bone. The chicken breast holds a milder taste, but has the largest ratio of meat. Depending on a person’s preference, every chicken part has its own distinct culinary advantage. But what about chicken feet?
How is Chicken Feet often cooked?
Several cuisines around the world have taken to utilizing this part of the chicken. Because why not make the most of your poultry by cooking with each edible component? Countries like Vietnam, China, and evidently, the Philippines, have come up with signature recipes for this considerably less conventional food.
But for Filipinos, one of the most popular renditions is the one we often find sold by street vendors. This largely involves deep-frying. However, the recipe I have for you today mainly makes use of sautéing. This method also involves playing with our chicken feet’s tender interior and mildly crunchy exterior. Mixed with the distinct flavors of Chinese black beans, oyster sauce and chili, this recipe enhances the naturally delicious texture and taste of chicken feet.
Time to cook some crisp, golden brown chicken feet!
Start by heating up 1 cup of cooking oil in a pan. Then add your 2 lbs of chicken feet. And fry this until you’ve gotten a beautiful golden brown out of this meat. Set this aside afterwards so we can work on our seasonings— the added burst of flavor to elevate our dish.
Using the same pan, sauté 1 tablespoon of minced garlic alongside 1 thumb of ginger that’s been cut up into strips. Then add your fried chicken feet from earlier. Also incorporate 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, and 2 tablespoons of Chinese black beans.
Then pour in 3 cups of water, and wait for this to boil. Let this simmer until you find that your chicken feet is sufficiently soft and tender.
Place 1 tablespoon of brown sugar, chili or crushed pepper, and 1/4 cup of green onions that have been chopped finely. Give this a thorough mix. This is to ensure that all of the spices come together, especially with the chicken feet absorbing them.
Then dilute 2 tablespoons of constarch in 1/2 cup of water, and add this to your pan. Make sure to mix this well for 3 minutes.
Afterwards, you’ll be ready to take on this delicious mix of savory, sweet flavors! Make sure to serve the chicken feet hot, as they taste best fresh off the pan.
There is no doubt then that Chicken Feet makes for a delicious dish. But of course, this is best when mixed with the right spices, and the most complementary ingredients. If you’d like to try your hand at other recipes with this distinctly appetizing ingredient, I have some suggestions for you.
Give these other Chicken Feet recipes a shot
Spicy Chicken Feet
Considering the wide popularity of chicken feet as a pulutan staple, or food you typically consume with alcohol, it is no wonder that there is a rendition for it that comes with a punch! This Spicy Chicken Feet recipe makes use of chili. But crushed red pepper also works as an alternative, and this should exhilirate your taste buds. And because of this flavor, it arguably tastes better than your regular chicken feet with a cold drink when you’re out with friends.
While this dish sounds relatively similar to our classic Chicken Feet recipe, it utilizes some other unique ingredients. These create a one of a kind salty, savory flavor. It makes use of tausi or salted black beans that I find provide a great texture alongside our chicken feet. We also use a pressure cooker for this recipe. This results in the most tender, deliciously soft meat to come off the chicken bone. Try this quick recipe– one that takes a brief 45 minutes– to let your family taste chicken feet with a thick, delicious sauce.
Filipinos are notorious for making the most of the adobo cooking method, which involves soy sauce, vinegar and garlic. But for this dish, we can taste the rich, complex flavors of adobo with chicken feet. And the taste is further ennobled by a little kick of dried Thai chili to make for a semi-spicy Chicken Feet Adobo. But if you’re looking for other innovative ways to utilize making food with the adobo method, I have 31 Insanely Delicious Adobo Dishes at my arsenal for you. Click the link for adobo recipes that use ingredients ranging from seafood to peanuts to bamboo shoots!
Now, you might be wondering how best to eat this chicken part that can be unfamiliar to some. Newbies at eating chicken wings encounter a similar struggle, as cutting through the bone and getting at the most meat can be a challenge. But there’s no need to worry, as I have a couple of tips.
How do I eat Chicken Feet?
Start off by remembering that you can eat every part of this, with the exception of the nails and the bones. It might also be best to try to eat this with your hands, or with chopsticks. You could begin by biting the toes off the joints. Then chew off the skin, and this is where you could taste most of the rich sauce that comes with the chicken feet. You could also suck the cartilage off the bone to get the most flavor, and repeat this for all of the other joints.
The pad on the foot is also known to be the fleshiest part, so you could chew the skin off like you did for the joints. Essentially, it is best to eat all of the meat until all you have left are bones.
But for eating chicken feet, there is no one perfect method so feel free to eat it the way it best feels natural! If you enjoyed these recipes, let us know by commenting below!
- In a pan, heat the cooking oil and put-in the chicken feet. Continue frying until color turns golden brown. Set aside when done
- On the same pan, sauté the garlic and ginger
- Put-in the fried chicken feet, oyster sauce, soy sauce, and Chinese black beans
- Add the water and let boil. Simmer until chicken feet is tender
- Add the sugar, chili, and green onions and mix well
- Add the cornstarch and mix thoroughly for 3 minutes
- Serve hot. Share and Enjoy!