Chicken feet, popularly called Adidas in the Philippines, is a dim sum favorite known for its rich flavor and collagen-packed texture. Though a bit labor-intensive — boiled, fried, then braised — the result is a deeply flavorful, tender, and spongy dish that absorbs every drop of sauce. This recipe recreates the Chinese-style chicken feet we love in dim sum restaurants, perfect for sharing at home.
Braised Chicken Feet Recipe
Ingredients
Chicken Feet Prep
- 1 kg chicken feet cleaned and trimmed (nails removed)
- 1 thumb ginger sliced
- 1 stalk leeks chopped
- 1 tbsp salt
- ½ tsp pepper
- 1 tbsp sugar to caramelize during frying
- Water for boiling
- 1 liter oil for deep frying
- Ice water bath
Sauce Base
- 1 head garlic minced
- 1 thumb ginger grated
- 1 onion minced
- 4 –5 pcs star anise
- 1 red bell pepper sliced thin
- 2 bird’s eye chilis siling labuyo, deseeded and sliced
- 2 tbsp fermented black beans tausi
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce Chinese style preferred
- 2 tbsp banana ketchup
- 1 tbsp soybean paste Chinese if available; Korean ssamjang is fine
- 1 tbsp brown sugar
- ½ cup water
- 1 tbsp annatto oil optional, for color
- 1 tbsp potato starch slurry 1 tbsp starch + 2 tbsp water
- Freshly cracked black pepper
How to Cook
Parboil the chicken feet:
In a pot, boil chicken feet with ginger, leeks, salt, pepper, and sugar for 3–5 minutes.
Drain and set aside.
Deep fry:
Heat oil in a wok (about 1 liter).
Fry chicken feet until golden and blistered, like chicharon.
Immediately soak in ice water for at least 10 minutes to make them spongy and chewy.
Prepare aromatics:
In a wok, sauté garlic, ginger, and onion until aromatic.
Add star anise, bell peppers, chili, and fermented black beans.
Make the sauce:
Add oyster sauce, hoisin, soy sauce, banana ketchup, soybean paste, and brown sugar.
Pour in water and annatto oil. Simmer for 15–20 minutes.
Thicken and braise:
Add slurry to thicken sauce.
Add fried chicken feet into the sauce, stir gently.
Season with freshly cracked black pepper.
Simmer on low until chicken feet are very tender and sauce clings well.
Serve:
Plate hot, with sauce generously coating each piece.
Pro Tips
Trim chicken nails before cooking for a clean presentation.
Soaking in ice water after frying is the secret step that makes feet spongy enough to absorb sauce.
Control spice level by adjusting the amount of chili and keeping or removing the seeds.
For deeper flavor, add a splash of Chinese cooking wine while braising.
Best Paired With
Steamed rice with calamansi and chili oil on the side.
Dimsum platter with siomai, hakaw, and dumplings.
A glass of hot tea or cold beer for contrast.
