Spicy Chicken Feet

What’s your favorite snack? Mine HAS to be chicken feet. This is my second chicken feet recipe and I said it once and I’ll say it again, it’s like eating a bag of chips for me. Chicken feet is such a nice and savory snack. But unlike a bag of chips, chicken feet have a lot of collagen, which as you might know, is great for anti-aging and maintaining the elasticity in our skin. It’s a win-win! If you’d like to eat a snack that is cheap, easy to make, savory, a little spicy, tendony, and is good for your skin, then this is the recipe for you. 

This recipe is typically best served chilled and can last up to 1 week in the fridge. Make this for a standard weekly dinner as a side or bring it to a party! You can find chicken feet at select grocery stores, but I always get mine at Asian grocery stores like Ranch 99 or Marina. 

Cooking of Chicken Feet

Boil the chicken feet for up to 1 hour to let the protein break down and tenderize. Alternatively, an instant pot can shorten the cooking time by cooking the chicken feet in high pressure for 30 minutes. You can marinate the chicken for as little or as long as you like, depending on your salty preference. 

Ingredients

• 1-2 lb chicken feet
• 3 Slices of Ginger
• 1/2 cup- 3/4 cup of Mae Ploy Thai chili sauce
• 10 cups of water
• Optional- 1 tsp of salt

Instructions

1. Rinse chicken feet with cold water. Using kitchen scissors or cleaver, chop off nails of chicken feet. Boil a pot of water on medium heat. Once water boils, add in chicken feet and boil for up to 1 hour. 
2. After an hour, drain chicken feet and let it cool. After chicken feet have cooled down, mix chicken feet with mae ploy thai chili sauce. Saran wrap the bowl and put in the refrigerator. 
3. After 3 hours, take out chicken feet, and enjoy as a cold appetizer. Bon appetit!

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