Braised Chicken Feet (Instant Pot or Stovetop)
A collagen-rich delicacy in the Philippines that’s usually eaten braised or sold as street food. It’s good for the skin and helps promote healthy bones and joints.
- 1 ½ lbs chicken feet nail part removed and cleaned
- 5 thin slices of ginger
- 1 small onion finely chopped
- 3 garlic cloves minced
- 2 tablespoons canola oil
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon oyster sauce
- 1 ½ cups Sprite or 7Up or water
- 2 bay leaves
- 2 star anise
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- ¼ - ½ teaspoon dried chili flakes optional
Set the IP on Saute. Add oil then put the onion and ginger slices. Then, add in the garlic and the cleaned chicken feet. Cook, while stirring continuously for about 3-5 minutes or until it changes in color. Then, cancel the Saute function.
Add the rest of the ingredients and stir to mix them all well. Put the lid on, seal the vent and set it to Manual for 25 minutes. Do a natural quick release after 15 minutes. Carefully open and taste to adjust seasoning, if needed.
If you want a thicker sauce (like we do), remove the chicken feet pieces and let the sauce reduce to your desired consistency. To do this, set the IP to Saute (uncovered). Then, pour thickened sauce over the tender chicken feet.
*Stovetop Method: Saute ginger, onion and garlic in oil then add the chicken feet. Cook (while stirring) for 3- 5 minutes or until it changes in color then add the rest of the ingredients. Mix well, bring to a boil then reduce heat to simmer until chicken feet are tender, but not falling apart.
**How to Clean Chicken Feet : Using kitchen shears, snip the ends where the nails are attached. Wash thoroughly in running water then drain well.