Home-Style Braised Chicken Feet (Lǔ Jī Zhǎo)

卤鸡爪

Home-Style Braised Chicken Feet (Lǔ Jī Zhǎo) — Home-styleGuangzhou home cooking.

Ingredients

• chicken feet (fresh or thawed frozen)
• light soy sauce
• dark soy sauce
• Shaoxing wine
• garlic
• ginger
• star anise

Instructions

1. Trim nails from chicken feet using kitchen shears. Rub with 1 tbsp salt and 1 tbsp vinegar; scrub vigorously for 2 minutes. Rinse well.
2. Blanch feet in boiling water for 3 minutes. Drain, rinse under cold water, then repeat blanching for another 3 minutes.
3. In a heavy pot, combine garlic, ginger, star anise, light soy, dark soy, Shaoxing wine, and 900 ml water. Bring to a simmer over medium heat.
4. Add chicken feet. Simmer uncovered on medium-low heat for 1 hour — stir gently every 15 minutes to prevent sticking. (Liquid reduces by ~⅓; surface glistens with golden-brown oil droplets.)
5. Turn off heat. Let feet cool fully in broth (minimum 1 hour). For best texture, refrigerate overnight before serving chilled or at room temperature. (Gelatinous layer forms around each claw; broth sets to a soft jelly when chilled.)