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Steamed Chicken Feet

A Balsamic Condimento and Olive Oil Recipe

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Prep Information

Prep Time

marinate 180 plus prep 15 minutes

Cook Time

total of about 120 minutes


4-6 people


  • 1 lb. chicken feet
  • 2 quarts cooking oil
  • 2 quarts water
  • 1 oz. fresh ginger
  • 3 pieces star anise
  • 2 oz. Chinese parsley roots
  • 2 ounces maltose sugar
  • Marinade
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon sugar
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sake
  • 1 oz. chopped chili pepper plus 1Tablespoon Spicy Serrano Honey Vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon white pepper
  • 1 Tablespoon black bean sauce
  • 1/2 teaspoon Roasted Japanese Sesame Oil


  • Wash the chicken feet and chop off any toenails.
  • Heat the oil. Mix the chicken feet with the maltose sugar. Deep fry in the oil until golden brown, about 7 minutes. Remove the feet and drain.
  • Bring the water to a boil and add the ginger, star anise and parsley roots. Add the chicken feet and bring the mixture to a boil again. Reduce the heat and simmer for 90 minutes, then drain.
  • Combine marinade ingredients and marinate the feet for at least 3 hours, but for maximum flavor, marinate for 24 hours.
  • Before serving, place the feet and the marinade in a bowl and steam in bamboo steamer for 15 minutes.
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