CHICKEN FEET RECIPE

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and provides a different flavor.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity with fewer calories.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds provide a similar flavor profile.

Clean and wash 500 grams of chicken feet, trimming off the nails.

Add chicken feet into a shallow pan and cover with water.

Season the water with a little pink Himalayan salt and turmeric, mixing to ensure the turmeric is absorbed.

Cover the pan and let the chicken feet simmer for 30 minutes.

After 30 minutes, remove the chicken feet from the pan, noting that some water may remain if using a deeper pan.

In the same skillet, roast Rajah all in one curry powder with some oil to bring out the flavors.

Add chopped onions to the skillet and sauté until translucent.

Return the chicken feet to the skillet and mix to coat with the onion and spice mixture.

Sprinkle garlic powder and paprika over the chicken feet, mixing well.

Add a tablespoon of tomato paste to the pan and mix it in.

If needed, add more water to the pan to achieve desired sauce consistency, monitoring the amount carefully.

Allow the mixture to simmer for 15 minutes, checking the bitterness of the sauce.

Add a sugar alternative to balance the bitterness from the tomatoes, or use honey if preferred.

Transfer the chicken feet to a serving dish and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level: