Spicy & Fragrant Chicken Feet Stew

Method7 steps

1. 1

   Prep the Ingredients

   食材预处理

   Trim the nails off the chicken feet. If you bought feet with only the paw portion, cut them in half. If you have whole chicken feet, you need to remove the bones. Finally, rinse them clean with water.

   给鸡爪剪去指甲。如果买的鸡爪只有脚掌部分，对半切开即可。如果是整只鸡爪，需要去骨。最后用清水洗干净。

   ⏱5 min

   • 💡 Trimming the nails is more hygienic and helps the flavors penetrate.剪去指甲更卫生且利于入味
   • 💡 Deboning whole feet takes patience; beginners can simply cut them in half.整爪去骨需要耐心，新手可直接对半切开
   
2. 2

   Blanch to Remove Odor

   焯水去腥

   Place the chicken feet in a saucepan with cold water, add scallion, ginger, and cooking wine (Shaoxing). Bring to a boil over high heat and skim off the foam on the surface.

   鸡爪冷水下锅，放入葱、姜、料酒，大火烧开后撇去表面的浮沫。

   ⏱5 min

   • 💡 Always start with cold water to better draw out the odor.一定要冷水下锅，才能更好逼出腥味
   
3. 3

   Simmer on Low Heat

   小火焖煮

   Add bay leaves, star anise, light soy sauce, and dark soy sauce to the pot. Cover with a lid and simmer on low heat for 30 minutes.

   锅中加入香叶、八角、生抽、老抽，盖上锅盖，转小火慢煮三十分钟。

   ⏱30 min

   • 💡 Simmering on low heat keeps the chicken feet chewy and not mushy.小火慢煮能保证鸡爪口感Q弹不软烂
   
4. 4

   Reserve the Broth

   留汤备用

   Remove the chicken feet from the pot. Set aside a small bowl of the original cooking broth for later use.

   捞出鸡爪，另外留取一小碗煮鸡爪的原汤备用。

   ⏱1 min

   • 💡 This bowl of broth is key to building flavor in the later stir-fry.这碗鸡汤是后续翻炒入味的关键
   
5. 5

   Stir-Fry the Base

   炒制底料

   Heat oil in a wok over low heat. Stir-fry minced ginger, minced garlic, and bird's eye chili until fragrant. If you can handle heat, add chili flakes. Then add light soy sauce, dark soy sauce, oyster sauce, five-spice powder, and salt, and stir-fry until a rich, fragrant sauce aroma develops.

   起锅烧油，用小火炒香姜末、蒜末、小米椒，能吃辣的可再加入辣椒面。随后加入生抽、老抽、蚝油、五香粉、盐，炒出浓郁酱香味。

   ⏱2 min

   • 💡 Keep the heat low throughout to avoid burning the chili flakes or garlic, which would turn bitter.全程小火，避免辣椒面或蒜末炒糊变苦
   
6. 6

   Stir-Fry to Absorb Flavor

   翻炒入味

   Add the cooked chicken feet, season with a little salt, and stir-fry for 1–2 minutes. Pour in the reserved broth, stirring and tossing as you go so the sauce evenly coats the chicken feet.

   放入煮好的鸡爪，加少许盐调味，翻炒一两分钟。倒入备好的鸡汤，边炒边搅动，使汤汁均匀包裹在鸡爪上。

   ⏱3 min

   • 💡 Keep stirring to prevent sticking and to reduce the sauce to a thicker consistency.持续搅动防止粘锅，让汤汁收浓
   
7. 7

   Finish and Plate

   收尾出锅

   Add chicken bouillon powder to enhance the umami, sprinkle in scallion segments, stir to combine, then remove from the heat and plate.

   放入鸡精提鲜，撒入葱段搅拌均匀，即可出锅装盘。

   ⏱1 min

   • 💡 Adding scallion segments at the end keeps them bright green and fresh-smelling.葱段最后放可以保持色泽翠绿和清香味