frozen chicken feet recipes

Frozen chicken feet or chicken paw are the lower portion of a chicken’s leg that has been cleaned and processed for preservation. They are a popular ingredient in many Asian cuisines, used to add flavor and a gelatinous texture to soups, stews, and dishes like dim sum. Rich in collagen, they are also valued for potential health benefits related to skin and joint health,
frozen chicken feet are best used in several meals like
braises,soups and stews due to their high collagen content, which creates a rich meal.

1. Chinese Braised Frozen chicken Feet

Known as: Phoenix Claws

Ingredients:

1 kg frozen chicken feet (thawed and cleaned)

2 tbsp soy sauce

2 tbsp dark soy sauce

2 tbsp oyster sauce

1 tbsp sugar (or rock sugar)

2 cloves garlic (crushed)

1 star anise

1 small piece of ginger (sliced)

2 cups water or chicken broth

1 tbsp Shaoxing wine (optional)

Oil for deep frying

Instructions:

Prepare: Thaw chicken feet, trim claws, and wash thoroughly.

Fry: Deep-fry in hot oil until golden (be careful, they may splatter!).

Soak: Immediately plunge into cold water to make the skin puff up and soften.

Braise: In a pot, sauté ginger and garlic, then add soy sauces, oyster sauce, sugar, star anise, and wine. Add feet and broth.

Simmer: Cover and cook for 1–1.5 hours until tender and flavorful.

Serve: With rice or dim sum dishes.

🍲 2. Chicken Feet Soup (Collagen-Rich Broth)
Ingredients:

1 kg frozen chicken feet (thawed, trimmed, cleaned)

2 liters water

1 onion (quartered)

2 carrots (chopped)

3 garlic cloves

Salt and pepper to taste

Optional: ginger, bay leaf, parsley

Instructions:

Boil & skim: Boil chicken feet for 5 minutes to remove impurities; drain and rinse.

Simmer: Add feet, vegetables, and seasonings to a pot with 2 liters of water.

Cook: Simmer gently for 3–4 hours.

Strain: Remove solids; cool and store broth. It will become gelatinous when chilled — that’s the collagen!

Use: As soup base, ramen stock, or drink warm for health benefits.

🌶️ 3. Spicy Jamaican-Style frozen Chicken Feet Stew
Ingredients:

1 kg Frozen chicken feets Brazil (thawed and cleaned)

1 onion, chopped

2 cloves garlic, minced

1 Scotch bonnet pepper (or to taste)

1 bell pepper, sliced

2 tomatoes, chopped

1 tbsp all-purpose seasoning

1 tsp thyme

2 cups water or broth

Instructions:

Parboil: Boil Frozen chicken feet for 10 minutes, drain.

Sauté: In a pot, cook onion, garlic, and peppers. Add tomatoes and seasoning.

Stew: Add feet and water/broth. Simmer for 1–1.5 hours until tender.

Serve: With rice or dumplings.

🦴 4. Crispy Fried Chicken Feet (Snack Style)
Ingredients:

Thawed and cleaned chicken feet

Flour and cornstarch for coating

Salt, pepper, paprika (optional)

Oil for deep frying

Instructions:

Boil feet for 30–40 minutes until soft, then cool.

Coat in seasoned flour mixture.

Fry until golden and crispy.

Serve with chili sauce or vinegar dip.

. Spicy frozen Chicken Feet Stew/Soup
Spicy stews are a hearty and popular comfort food in many cuisines.

Key Ingredients: Onions, garlic, ginger, paprika, curry powder/paste, chili flakes or fresh chilies, tomatoes or tomato paste, and chicken stock/water.
Method:
    Sauté the onions, garlic, and ginger until soft. Add spices and tomato paste, cooking for another minute until fragrant.
    Add the cleaned chicken feet and stir to coat.
    Pour in enough water or stock to cover the feet and simmer on medium-low heat for 35-45 minutes or until the feet are very soft and tender.
    Serve hot, often with fufu, rice, or pap. 

Sweet and Sour Chicken Feet
This variation offers a different flavor profile, balancing tanginess and sweetness.

Key Ingredients: Soy sauce, rice vinegar, sugar, water, cornstarch, garlic, ginger, and optional red chili.
Method:
    Blanch and clean the chicken feet, then marinate them in a mix of soy sauce and ginger.
    Sauté garlic, add the marinated feet, and brown them.
    Whisk together the sauce ingredients and pour over the feet, simmering until the sauce thickens and coats the feet

How To Make Stock from Frozen chicken feets Brazil

Ingredients

2 pounds chicken feet

2 large carrots, cut in half

1 onion, cut into wedges

2 celery ribs, cut in half

1 bunch fresh thyme

1 bay leaf

10 peppercorns

Special Equipment

Cheesecloth or a fine mesh strainer (ideally both)

Method

Boil chicken feet initially for 5 minutes at a hard boil:

Bring 2 quarts of water to a boil. Put the chicken feet into a large stock pot and cover with boiling water. Boil for 5 minutes. 

Drain, rinse, and cut off and discard the tips of the claws:

Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle.

Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them through the joint. If any rough patches of claw pad remain, cut them away with a paring knife.

Add the remaining ingredients and simmer for 4 hours:

Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch. Add carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer and immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface.

Uncover and continue simmering:

Uncover the pot and increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store.

Strain the stock:

Strain through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot.

Pour into quart-sized jars.

Let cool for an hour or so before storing in the refrigerator. When your stock has cooled, it should firm up nicely into a gel.

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