Chicken Feet Asado, Braised Chicken Feet
Chicken Feet Asado, Braised Chicken Feet. Some of our readers would rather not have this kind of dish and for those who are then just skip this post and browse the archives for more Filipino food. This is my second version of the dish, there were a lot of comments on my first version of Braised Chicken Feet being very salty. I myself did not understand how it turned out too salty to a lot of our reader probably because of some salty soy sauce, some brands are indeed salty and some are not.
The recommended amount was necessary for the reasons that we want our braised chicken feet as dark as possible. We do not want a pale colored chicken feet this will make the chicken feet more un-appealing. Another factor for the salty outcome of the first version of this dish was provably the quantity of the oyster sauce and chicken bullion, for this second version I have significantly scaled down quantity of these ingredients.
I also added some star anise and hoisin sauce on this version of Chicken Feet Asado, Braised Chicken Feet to improve the aroma and taste similar to the steamed chicken feet on Chinese restaurants. Basically cooking is similar to my original version of the dish. Here is the recipe of my second version of Chicken Feet Asado, Braised Chicken Feet.
1 kilo chicken feet
1/2 head garlic chopped
1/2 small can tausi, salted black beans, brine drained and rinsed
1/4 cup dark soy sauce
2-3 tbsp. oyster sauce
2-3 tbsp. hoisin sauce
3-5 pcs. star anise
1 chicken bullion cube
1-2 tbsp. sugar
1/2 to 1 tbsp. chili flakes
1/2 cup dark soy sauce for marinade
chopped spring onion for garnish
Chop off nails and remove outer skin of each chicken feet. Wash thoroughly and drain. Marinate the chicken feet in 1/2 cup of dark soy sauce for 30 to 40 minutes. Drain and discard marinade. In a deep frying pan fry chicken feet in batches for 2 to 3 minutes or until golden brown. Drain excess oil and soak fried chicken feet in a big bowl of cold water for 30 to 45 minutes or until they puff up then drain in a colander. In a sauce pan sauté garlic, black beans and chili flakes until fragrant. Add in the chicken feet and stir cook for 1 to 2 minutes. Add 1/4 cup soy sauce, oyster sauce and hoisin sauce and continue to stir cook for another minute. Add in water just enough to cover the chicken. Now add in the star anise, sugar and chicken bouillon cube, bring to a boil and simmer for 30 to 45 minutes or until the chicken feet are tender and liquid turns thick and oily sauce. Season with salt to taste if required. Garnish with chopped spring onion and serve hot.