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4 pairs chicken feet, claws chopped off and peel off the outer layer of skin

13 cm (5 in.) of ginger, sliced
3 cloves garlic, minced
12 dried shitake mushrooms, soaked for 30 minutes in hot water.


60 ml (4 Tbsp) light soy sauce
1 tsp sugar (to taste)
45 ml (3 Tbsp) Chinese Rice Wine (Shaoxing Wine)
2 Tbsp oyster sauce
1 tsp black pepper
Dash of sesame oil
360 ml (1 1/2 cups) of water


Firstly, soak the chicken feet with some salt for about half an hour. Next, heat enough oil to deep-fry the chicken feet. When frying, there will be a lot of splattering, so coat the chicken feet lightly before deep-frying in medium heat oil for about 3-5 minutes. Remove from oil and drain on some oil-absorbent towels.

Next, heat about 1 tbsp of oil in a claypot. Saute the garlic and ginger until fragrant. Next add the softened mushrooms and chicken feet into the pot. Mix the seasonings together with the water in a separate cup and pour into the pot or pan. Bring to a boil and adjust heat to low and cook for about 1 hour, checking occasionally.

The seasonings listed above are variable and can be adjusted for personal preference.