MOM KIA'S SWEET CHICKEN FEET

 



Sweet chicken feet is a childhood favorite and one dish that was a crowd favorite. It was a dish, a pork version, that was highly requested of our mom during gatherings. The sweet chicken flesh is full of collagen, which is great for the skin, and it comes off the bone so easily. If you feel like this is a take on sweet pork, then you're right. It's sweet pork, but with chicken feet. Trust me, it's so good. 


INGREDIENTS

3 Pounds - Chicken Feet

1 Can - Coconut Milk (16 oz) split into two  (https://amzn.to/3aV5nPt)

4 Cloves - Garlic

2 Stalks - Lemongrass

1 Tsp - Salt (or to taste)

1/4 Cup - Sweet Soy Sauce (https://amzn.to/3RUMUmG)

1 Dozen - Hardboiled Eggs (egg shells removed)

2.5 oz - Char Siu Powder (https://amzn.to/3OvSRnk)

4 Whole - Star Anise


INSTRUCTIONS

1. In a pot of boiling water, boil the chicken feet. The water should be at a rolling boil and the chicken feet should be fully submerged. Boil the chicken feet until tender--this may take 1-2 hours. Keep a close eye on the water to make sure it does not boil over and to add more water if needed.

2. Prepare the sauce by sauteing the lemongrass and garlic. To get maximum aroma, smash the lemongrass and garlic before sauteing. 

3. Once the lemongrass and garlic turn golden, add in half of the coconut milk and the char siu powder. Mix and allow the sugar in the char siu powder to melt. 

4. Mix in the rest of the coconut milk and the sweet soy sauce. Mix well until combined. Set aside until the chicken feet has reached the desired tenderness. 

5. When the tenderness of the chicken feet is to your liking, remove or add in some water until the water is half way the height of the chicken in the pot. If you like a thicker sauce, continue cooking off the water and if you like a runny sauce, add in some water.  At this time, add in the sauce that you've made in step 2 through 4. 

5. Add in the star anise, hard boiled eggs, and salt (to taste).

6. Cook until the eggs and chicken feet has soaked the red sauce--about 5-10 minutes. Stir occasionally to make sure it does not burn--stirring is especially important if you have a thick sauce that will burn easily. 

7. Remove from heat and serve with a side of white rice. 


VIDEO



TIPS

- Char siu is sugar in it, so if you want less sugar, i would cut the char siu powder. When you do this, the color of the eggs and chicken feet won't be as bright, however, you could add in a couple drops of red/pink  food coloring to achieve the desired color. 

- Using hardboiled eggs is what we like to use because we will be mixing the ingredients after the eggs are introduced into the pot. Soft boiled eggs can be used, but be careful when stirring as the eggs are prone to split when mixing, especially when you've opted for a thick sauce. 

- On occasion, chicken feet will be marketed as chicken paws. I found my chicken feet at Walmart in the chicken section, but I usually buy it from the local asian market. Another note on the chicken feet, the chunkier the legs, the more meat there is. So I try to buy the ones with more meat. 

- If you don't like chicken feet, try this recipe with pork belly. It will be delicious too. 


LAST WORDS

Thank you! Thank you! Thank you mom for sharing your recipe with me. It's been a childhood favorite and a favorite still today. Although I cannot replicate the taste--yours will always be better--I hope that since it's finally written down that your dish will carry on for a long time (it is on the Internet now, so it's forever). :) 

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