Ji Zhua (Braised Chicken Feet)
Great staples for dim sum and food stalls! Stewed Chicken Legs
Description
Chicken feet (Momiji in Japan) slow-braised with soy, star anise, and chili until meltingly tender. Plumper and thicker in gelatinous skin compared to duck paws.
Restaurants serving Ji Zhua (Braised Chicken Feet)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken feet
- Soy sauce
- Star anise
- Cinnamon
- Chili
Instructions
- [Authentic Recipe]
- Rub chicken feet (Momiji) with salt, wash, and clip the claws.
- Blanch in water mixed with maltose and soy sauce to add color.
- Dry completely, then deep-fry at ultra-high heat until the skin blisters and wrinkles into 'Tiger Skin' (Hu Pi).
- Immediately plunge the fried feet into ice water to puff the skin to its absolute limit.
- Steam-braise for hours in a special star anise and chili broth until the bones literally fall apart.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
(Irreplaceable - unique cut)
Pairing
Beer / Pu'er Tea(as Dim Sum)
Trivia
[Trivia] A national snack loved across China. Often called by the beautiful name 'Feng Zhua' (Phoenix Claws), even sold vacuum-packed in convenience stores.
Eating tips & etiquette
[Unique Eating] Packed with tiny bones. Put the whole foot in your mouth, skillfully strip the meat using your tongue/teeth, and spit out the bones one by one.
Allergen
Chicken, Wheat, Soybeans