White Pepper Chicken Feet

Name: White Pepper Chicken Feet
Total time: 1 h
Yield: 2 servings
Cuisine: chinese
Ingredients: 450 g Chicken feet; 10 g Ginger (for blanching); 5 pieces Dried chilies; 4 cloves Garlic; 20 g Ginger (for stir-frying); 15 g White peppercorns; 2 tbsp Cooking oil; 700 ml Water or broth; 1 tsp Salt; 1 tsp Sugar; 1 tbsp Light soy sauce; 8 pieces Dried shiitake mushrooms; 1 tsp Dark soy sauce (optional, for color)

A spicy and comforting braised chicken feet dish with a strong white pepper flavor, perfect for warming up and boosting collagen.

1h 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

350

Calories

30g

Protein

15g

Carbs

20g

Fat

Scale recipe

2 servings

Original recipe

Ingredients13 items

Produce

🫚Ginger (for blanching)10 g

🧄Garlic4 cloves

🫚Ginger (for stir-frying)20 g

Meat

🐔Chicken feet450 g

Pantry

🌶️Dried chilies5 pieces

🌻Cooking oil2 tbsp

💧Water or broth700 ml

🍚Sugar1 tsp

🍶Light soy sauce1 tbsp

🍄Dried shiitake mushrooms8 pieces

⚫Dark soy sauce (optional, for color)1 tsp

Spices

⚪White peppercorns15 g

🧂Salt1 tsp

Instructions

1
Prepare the chicken feet: trim off the nails using scissors. If the chicken feet are bloody, soak them in clean water for 10 minutes before washing.
2
Blanch the chicken feet: place the chicken feet in a wok with cold water and add 1 slice of ginger. Turn on high heat and bring to a boil. Once boiling, reduce to medium heat and simmer for 5 minutes.
5:00 timer
3
After blanching, remove the chicken feet and transfer them to a bowl of clean water. Rinse them thoroughly and drain well, setting aside.
4
Prepare the aromatics: cut the dried chilies into segments, slice the garlic cloves into thick pieces, and slice the small piece of ginger.
5
Crush the white peppercorns using a mortar and pestle until they are broken open but not finely powdered. This helps release their flavor.
6
Heat a wok with cooking oil. Add the sliced garlic, ginger, and dried chilies. Stir-fry until fragrant.
7
Add the blanched and drained chicken feet to the wok. Stir-fry for a few minutes.
8
Add the crushed white peppercorns and continue to stir-fry until a strong peppery aroma is released.
9
Pour in enough water or broth to cover the chicken feet. Transfer everything to a clay pot or a suitable braising pot.
10
Season the broth with salt, sugar, and light soy sauce. Stir to combine.
11
Bring the liquid to a boil over high heat. Once boiling, reduce the heat to the lowest setting, cover the pot, and simmer for 20 minutes.
20:00 timer
12
After 20 minutes, turn off the heat and let the chicken feet rest in the covered pot for another 10 minutes. This allows the flavors to meld.
10:00 timer
13
Add the dried shiitake mushrooms to the pot, stirring them into the liquid.
14
Cover the pot again, turn the heat to the lowest setting, and simmer for an additional 20 minutes.
20:00 timer
15
After the second simmering, open the lid and increase the heat to reduce the sauce to your desired consistency. You can add a small amount of dark soy sauce for color if desired.
16
Serve the white pepper chicken feet hot. The sauce should be flavorful and not too thick, allowing it to be enjoyed with the chicken feet or even as a soup.

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Cuisinechinese