Description
An exquisite snack where chicken feet are slow-braised with herbal spices and chilled in the fridge, causing the gelatin dissolved from the bones to coat them completely as 'meat jelly (Dong)'.
Restaurants serving Chicken Foot Jelly
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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
- Herbs like Star anise / Dong Quai
- Garlic
- Rock sugar
Instructions
- [Authentic Recipe]
- [Chicken Foot Prep] Clip off chicken foot claws with scissors, parboil briefly to remove scum.
- Prepare a secret Lu Zhi (sauce) blended with soy sauce, garlic, scallions, and 'over a dozen herbal spices' like Dong Quai, star anise, and cassia.
- Put feet in sauce, simmer slowly on low for 'hours'. Cook until marrow and collagen completely dissolve into the sauce.
- Turn off heat, transfer feet and sauce to a tray.
- [Here is the Magic] Put in the fridge to chill ice-cold. The natural chicken collagen dissolved in the sauce chills and solidifies, forming a jiggly 'amber jelly (meat jelly)' around the feet.
- Pack in boxes (or containers) and serve cold.
Learn more Spice, substitutes, tips
Key spices
Complex medicinal aroma of Star anise and Dong Quai
Substitutes at Japanese supermarkets
Chicken wing meat jelly (collagen is close)
Pairing
Cold Taiwan Beer or Sweet Taiwan Tea
Trivia
[For Women] Boasts overwhelming fame as a Taichung souvenir. Unlike regular 'Lu Jizhua' (hot braised chicken feet), its cold, jelly-like state is the biggest feature. It's edible collagen itself; Taiwanese girls mindlessly suck on them, getting their fingers sticky endlessly.
Eating tips & etiquette
[Unique Eating] Put the chicken foot in your mouth jelly and all, dexterously scraping the 'cartilage and skin' off the bones with your teeth while enjoying the jelly melting at mouth temp!
Allergen
Chicken, Soy, Wheat