Chicken Feet with Peanut Soup


Do you know that some of the expensive collagen pills available at pharmacies are ground up of chicken feet.

So why spend money on collagen pills, when chicken feet is cheap and full of goodness.

Chicken feet soup produce thick broth that is rich in nutrients making the broth nourishing with added  glucosamine chondroitin which is good for joints.

Cleaning Chicken Feet

Wash the chicken feet thoroughly with tap water.

Peel away any outer yellow skin on the chicken feet.

Rub them with coarse salt to remove stubborn stains and at the same time smoothen the texture of the feet.

Scald them in boiling water for 2 to 3 minutes.

With a pair of kitchen scissor, trim the claws/nails.


Add big red dates, slices of ginger, one packet of peanut, dried cuttlefish, dried scallops and cleansed chicken feet and water  and bring to a boil.

Reduce the heat to a simmer leaving a slight ventilation on the lid and cook for about one hour.

Add a tablespoon of Chinese cooking wine and salt to taste.


I would normally cook a big pot and the balance of the soup, leave it to cool before transferring to a good quality round container and refrigerate.

Next day,  leave it to room temperature before reheating.


Just look at the gelatinous texture of the Chicken Feet Peanut Soup.



Check out this link for more interesting recipes on preparing chicken feet.

Dakgangjeong (Sweet Crispy Chicken)


I have included plump chicken feet into this dish and added a new level of preparing these phoenix claws, surprisingly its just yummy.


4 pieces large chicken wings (cut into two sections)

6 pieces plump chicken feet (cleaned and soak in salt water for 10 minutes)

5 tablespoons Potato Starch

2 tablespoons Corn starch

10 dried chillies (soaked in warm water and chopped)

Grounded black pepper

Seasoned Salt

1 tablespoon minced garlic

1 tablespoon minced young ginger

2 tablespoons toasted white sesame seed

Sauce Preparation:

In a small bowl add the following:

1.1/2 tablespoon Cooking Honey

1 tablespoon Brown Sugar

3 tablespoons home prepared chicken stock

2 tablespoons Superior Light Soy Sauce

1 tablespoon Superior Dark Soy Sauce

1 teaspoon Apple Vinegar


Heat sauce pot with some cooking oil.

Add the minced garlic, minced ginger and chopped dried chillies till fragrant.

Add the grounded black pepper and the sauce ingredients and bring to a boil.

Just before turning off the heat, add the toasted white sesame seed and mix well.

Set aside.

Marinate the chicken wings including the chicken feet with a little seasoned salt, dash of black grounded pepper and ginger juice.

Its best to marinate the chicken for at least half an hour before cooking.

Firstly coat the chicken pieces with some corn flour followed by potato starch.

Heat wok and deep fry the chicken pieces until it turned lightly brown.

Drain with paper hand towel and leave it aside for about 10 to 15 minutes.

Again deep fry the chicken pieces once more over high temperature until they turned golden brown.

Reheat the sauce and bring to a boil.

You may need to add some additional home prepared chicken stock if the gravy is too thick.

Coat each deep fried chicken pieces with the gravy using a fork and spoon.

Serve while its hot.

Since I have a batch of plump chicken feet, I have added them into this dish adding a new level of preparing chicken feet.

Finger licking good.


Check out this link for recipes on chicken preparation.

Korean Style Chicken Feet – Spicy Chicken Feet (Dak-bal)


Phoenix Claws aka braised chicken feet.

A dish only for those who loved cartilage, skin and bones.

One of the tastiest dim sum dishes by transforming the least desirable part of the chicken into something edible and so palatable.

This three step process of frying, braising and simmering in sauce turning the chicken feet from tough and leathery into tender, gelatinous and flavourful packed dish.


20 chicken feet

3 tablespoons Mirin

3 bowls home prepared chicken stock

6 slices large thin slices fresh ginger roots

5 to 8 pieces dried chillies (soaked and deseeded)

2 tablespoons Premium Oystrer Sauce

2 tablespoons Hoisin Sauce

3 pieces star anise buds

1 cinnamon stick

2 tablespoons Korean chilli powder


Cleaned and trimmed the chicken feet.

Rub the raw chicken feet with sea salt and leave it in a bowl for about 15 minutes.

Rinse with tap water and leave it to drain in the colander.

Heat the wok with some cooking oil and fry the dried chicken feet until all parts are coated with the cooking oil.

Dry sear the chicken feet until they turn lightly brown.

Prepare a big basin of ice water and plunged these fried chicken feet for about one hour.

Thereafter drain and set aside.

Heat the pot with a some cooking oil and add the ginger slices.

Add the chicken feet and together with all the ingredients and mix thoroughly.

Cook and cover for about 15 minutes and uncover and simmer until the chicken feet are tender.

Tossed from time to time to coat these chicken feet as the sauce reduces.

Add more chicken stock if required and increase the seasoning according to your taste bud.

When done turn off the heat and reheat before serving.

You can store the balance of the chicken feet in the refrigerate in an air tight Lock and Lock container and reheat the next day before serving.

Garnished with generous amount of chopped scallions.


You may wish to check out this link for more of chicken feet dishes.

Chicken Feet – The Nutrients For Good Joint Movements

Why pay for collagen/glucosamine and chondroitin supplements when you can dish your own chicken feet recipes.

These chicken feet consists of bones, tendons and skin but there are no muscles.

Packed with calcium, collagen, protein and cartilage and easily absorbed by our body.

These are the essential nutrients for good joint movement and help to minimize arthritis and joint pains.

The cleaning process of these chicken feet are simple.

Wash chicken feet thoroughly.

Rub a generous amount of coarse salt to remove any stubborn stains.

Scald the chicken feet in boiling water for about less than 5 minutes.

Let it to cool and peel of any yellow membranes from the feet.

With the aid of a sharp kitchen scissor, chop off the tip of the claws.

Now the chicken feet are ready to cook.

Here is a pot of  braised marinated chicken feet. Such fat and juicy chicken feet.

I prefer the braised chicken feet to be kept overnight and simmer next day before serving.

The formed collagen during refrigeration.


Its all about sucking at the bone of each chicken feet and enjoying the gravy at the same time.

Chicken feet skin are scrumptious when properly cooked and marinated.

Check out here for the list of Chicken Feet dishes I have prepared.

Inari Chicken Feet Pouch


I packet Inari (Japanese sweet beancurd skin)

Chicken Feet Salad

Stuffing for the parcels with Chicken Feet Salad


There are six pieces of Inari in each packet.

Stuffed each empty Inari with sufficient chicken salad and serve.

A delectable dish of sweetness from each Inari pouch and the assorted vegetables and pineapple added to the chicken feet is just irresistible.

How to prepare the chicken salad, follow this link.


For more chicken feet cuisine, check out here.


Smitten by Chicken Feet Salad


Getting the nutrients found in healthy cartilage in true form by adding chicken feet into your meals.

Chicken feet filled with calcium and collagen.


One packet of frozen chicken feet flesh

One sweet large pineapple (sliced)

4 fresh red chillies (sliced)

Few stalks of cilantros (chopped)

2  sweet Japanese onion (sliced)

1 large carrot (shredded)


3 tablespoons Plum Sauce

1 tablespoon Sesame Oil

2 tablespoons Cooking Honey


Scald the  chicken feet flesh in boiling water for 2 to 3 seconds and take out immediately.

Rinse with tap water and leave in colander to dry.

In a large mixing bowl, add the chicken feet flesh together with the other ingredients.

Include the seasoning and mix all the ingredients thoroughly.

Transfer to a Lock and Lock container and refrigerate for a day.

Next day, taste the chicken feet salad and adjust your seasoning accordingly.

Its best to season the chicken feet salad for two to three days before serving.

A plate full of collagen.


Here are some ideas to prepare different types of dishes with chicken feet.

Air Fried Chicken Feet


Being an ardent foodie  fan of chicken feet,  I have decided to  air fry these chicky feet for a change rather than braising them.


10 pieces fresh Chicken Feet


All purpose Flour


2 tablespoons Hoisin Sauce

1 tablespoon Superior Dark Soy Sauce


Clean the fresh chicken feet and trimmed the toe nails.

Dry these chicken feet with a paper hand towel before pan frying them.

Prepare a mixing bowl with ice water ready.

Soak the pan fried chicken feet in cold water for an hour.

Drain the chicken feet on the colander before marinating.

In a big bowl, add the chicken feet and marinade with hoisin sauce, dark soy sauce and coat with all  purpose plain flour and some breadcrumbs.

You can opt out the breadcrumbs.

Place the marinated chicken feet in the gill basket and air fry for about 30 minutes.


Brush some cooking oil on each feet.

Flip over and brush cooking oil on the other side of the feet and continue to air fry for about 15 – 20 minutes or until the chicken feet turned browns and slightly crispy.

Here’s how the cooked chicken feet.

You can serve these airf ried chicken feet with some beer.


If you are a foodie fan of chicken feet, check out  for all my recipes relating to chicken feet dishes.