Spicy Chicken Feet

Ingredients

• 500 gchicken feet, boiled until half-cooked
• 1 cmginger, crushed
• 1 cmgalangal, crushed
• 2lemongrass stalks, crushed
• 3kaffir lime leaves
• 2bay leaves
• 1spring onion, sliced
• 300 mlwater
• to tastecooking oil
• 2 largered chillies
• 12shallots
• 5garlic cloves
• 4candlenuts
• 1 cmturmeric
• 1 tspcoriander seeds
• 1 tsp, or to tastesalt
• 1/2 tspsugar

Instructions

1. 1

   Fry the aromatics

   Heat cooking oil in a pan. Add the ginger, galangal, lemongrass, kaffir lime leaves, bay leaves and mashed spices, then sauté until fragrant.

2. 2

   Add the chicken

   Put the chicken feet into the pan and stir to coat them in the aromatic mixture.

3. 3

   Braise until tender

   Pour in 300 ml water and bring it to the boil. Cook until the chicken feet are well done.

4. 4

   Finish and serve

   Add the sliced spring onion, then turn off the heat and serve.

What are spicy chicken feet?

Chicken feet are eaten in a range of Asian cuisines, prepared in styles from braised and spiced to steamed. This version has an Indonesian-style combination of chillies, shallots, candlenuts and fragrant herbs.

The half-cooked feet finish simmering in the seasoned liquid, giving the flavours time to mingle. The spice mixture and aromatic leaves bring depth to a dish built around a relatively small number of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 9g protein, 7g carbs, 12g fat.

The chicken feet provide most of the protein, while the shallots, chillies and sugar contribute some carbohydrates. Candlenuts and cooking oil account for much of the fat, though the amount of oil used is not specified. Serve a moderate portion with rice and vegetables to make a more complete plate.

The spice mixture

Chillies and shallots: these form the pungent, savoury base of the mashed spices. The chillies bring heat, while shallots lend sweetness as they cook.

Candlenuts and coriander: candlenuts add body to the spice mixture, and coriander seeds contribute a warm, earthy note. Mash them with the garlic and turmeric as directed by the recipe.

Aromatic herbs

Crushed stalks: crushing the lemongrass and galangal helps release their aroma into the oil and cooking liquid. Ginger adds another layer of warmth.

Leaves: kaffir lime leaves bring a citrusy fragrance, while bay leaves add a gentle herbal note. They are included during sautéing so their flavour can infuse the dish.

Braising the chicken feet

Half-cooked feet: starting with boiled chicken feet shortens the time needed in the pan. Add them after the aromatics are fragrant and stir so the seasoning coats them.

Simmering liquid: the 300 ml water lets the feet finish cooking in the spiced mixture. Bring it to the boil, then cook until well done; the recipe does not specify a cooking time.

Checking for doneness

Tenderness: the chicken feet should be cooked through and tender before you turn off the heat. If they are not ready, continue cooking in the liquid until they are.

Seasoning: salt is listed as one teaspoon or to taste, so adjust it to suit the batch. Add the spring onion at the end, then turn off the heat as instructed.

How to serve it

Serve the chicken feet hot, with some of the spiced cooking liquid spooned over them. Steamed rice is a practical accompaniment for a meal, while fresh vegetables can add a crisp contrast.

The feet are best eaten slowly, as they contain bones and are not eaten like boneless chicken. Keep a small bowl nearby for discarding them.

Recipe notes & tips

• Crush the lemongrass stalks before adding them so their aroma can infuse the dish.
• Mash the chilli, shallot, garlic, candlenut, turmeric, coriander, salt and sugar together for an even spice mixture.
• Let the aromatics become fragrant in the pan before adding the chicken feet.
• Stir the chicken feet well so the spice mixture coats them.
• Check the feet for tenderness before turning off the heat, as the recipe gives no fixed cooking time.
• Add the spring onion at the end to keep its flavour fresh.

Variations

• Adjust the heat: use fewer chillies for a milder dish.
• Add lime: serve with a squeeze of lime for a brighter finish.
• Include extra herbs: add more lemongrass for a stronger citrusy aroma.
• Serve with rice: pair the chicken feet with steamed rice to make it a more filling meal.

Common mistakes to avoid

• Adding the feet too soon: wait until the aromatics smell fragrant before putting them in.
• Skipping the stir: turn the feet through the spice mixture so they are coated before adding water.
• Cooking by the clock alone: check that the feet are well done and tender, since no duration is given.
• Adding spring onion too early: stir it in at the end, then switch off the heat as directed.
• Using too much salt: start with the listed teaspoon and adjust to taste.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat thoroughly in a pan with a splash of water, until piping hot throughout.

Frequently asked questions