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Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
Introduction:
Fresh monkey head …

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Home » 2-star, Additives, Chicken, Confinement Foods, Food, Ingredients, Meats, Savoury, Taste

Soy Sauce Chicken Wings and Feet (for Chinese Confinement)

Submitted by on May 17, 2013 – 7:30 pm6 Comments | 49,545 views

Dish Name: Soy Sauce Chicken Wings and Feet (for Chinese Confinement)

Traditional Chinese Name: 醬油雞腳 (jiàng yóu jī jiǎo)

Introduction:
This is a very common Canton (Chinese-styled) dish. The soy sauce base can be used with pork, chicken (various parts), duck (wings are best), pigeon and any other meats with bones as best. The trick to this dish is that it must be simmered for some time (or use a pressure cooker) to let both the sauce seep deep into the meat and enable the meet to be almost falling off the bone. Why this particular dish is called out for Chinese confinement is that the chicken feet provides a healthy amount of collagen – and adding warming ingredients such as ginger, star anise and cinnamon help keep the body warm and heated throughout this period. My mom actually used to keep the sauce after she made it in a glass jar in the fridge, to be used again the next time around. The more it’s used, the tastier it gets. You can simply skim off the accumulated fat once it’s cooled and add more soy sauce if it’s been reduced too far. A delicious, easy-to-make, easy-to-keep Chinese confinement dish for any postpartum mother.

 

What are the ingredients?

Good for 4-5 servings:

  • 20 fresh (or frozen) chicken feet, nails cut off
  • 10 fresh chicken wings
  • 3/4 cup of soy sauce
  • 4 cups of boiling (or hot) water
  • 3 tablespoons of brown sugar
  • 1 cinnamon stick
  • 2 pieces of star anise
  • 2 cloves of garlic, crushed
  • 1 inch piece of fresh ginger, sliced and peeled
  • 1 scallion, diced (optional)
  • White pepper (optional and recommended for Chinese Confinement)

 

How do I prepare it?

  1. Cut off the nails of the chicken feet
  2. In a pot of boiling water, blanch the chicken feet and chicken wings for 3 minutes (to flush out the oil in the chicken feet)
  3. In a fresh pot, add all the ingredients together and let simmer for 45 minutes (or longer if you want it softer)
  4. Top with fresh scallions as needed
  5. Serve and enjoy!

Any benefits?

  • This is an easy-to-make Chinese dish recipe with minimal ingredients
  • It’s a heaty dish suited for Chinese confinement (or the whole family) – adjust the amount of ginger depending on the consumer
  • Chicken feet is packed with collagen and perfect for women and Chinese confinement
  • You can easily keep frozen chicken wings and chicken feet in the freezer (for rainy days when you’re trapped at home)

Any precautions?

  • Be sure to wash your hands after handling raw chicken (or meat)
  • Take caution not to add too much soy sauce (as the meat absorbs the saltiness quite easily)
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6 Comments »

  • Ziziphi says:

    You soup lady’s are true gems!! I’m so truely grateful, thank you so much!

  • Monica says:

    This sounds delicious! I’ve never eaten chicken feet before. I’ve used them to make soup stock, but just throw them out after. How do you eat them? Do you eat the skin?

    Thanks!

  • LadyTong says:

    Keep the feet! Use soy sauce to dip them in and then basically eat everything off (minus the bones). You can eat the skin, cartilage and meat! Enjoy! Lisa

  • Fabby says:

    Thank you! Another great recipe! I tried it with just the wings because not a fan of feet – still very good!

  • Lily says:

    Hi Lady Tong, the “4 cups of boiling (or hot) water” is meant for blanching the feet and wings, or to cook with the other ingredients in the dish?

  • LadyTong says:

    Dear Lily, the water is for the dish. You can blanch is separately first. Hope this helps! Lisa

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