Spicy Braised Chicken Feet with Savory Mustard Greens

Get ready to discover one of the most addictively delicious and textural dishes you’ll ever make! This recipe transforms humble chicken feet into a fall-off-the-bone tender, spicy, and savory delicacy. If you’ve ever been curious about chicken feet, a popular ingredient in many cuisines loved for its gelatinous texture and ability to soak up flavor, this is the perfect gateway recipe. The process is surprisingly simple, combining a quick stir-fry to build flavor with a final braise that does all the hard work for you. In about an hour, you’ll be rewarded with a deeply flavorful, moderately spicy dish where the rich, savory notes of the sauce are perfectly balanced by the unique, tangy taste of preserved mustard greens. It’s an easy-to-master recipe that will have you feeling like a culinary pro.

To get started, you’ll need a handful of key ingredients that create this dish’s signature taste. Don’t worry if some items seem unfamiliar; they are easily found in most Asian markets or online, and I’ve included some handy substitution suggestions.

For about 2-4 servings:

• Chicken Feet: 1 lb (about 500g)
• Dried Preserved Mustard Greens (Mei Gan Cai): ½ cup, dry
• Garlic: 4-5 cloves, minced
• Scallions: 2, finely chopped for garnish
• Peanut Oil: 2 tablespoons (or any neutral cooking oil like canola or vegetable oil)
• Light Soy Sauce: 2 tablespoons
• Dark Soy Sauce: 1 tablespoon
• Oyster Sauce: 1 tablespoon
• Chopped Salted Chili Paste (Duo Jiao): 1-2 tablespoons, adjust to your spice preference

A Note on Ingredients:

• Dried Preserved Mustard Greens (Mei Gan Cai): This is the star ingredient alongside the chicken feet. It has a unique, deeply savory, slightly sweet, and tangy flavor that is hard to replicate. You can find it in vacuum-sealed packages at any Asian grocery store. If you absolutely cannot find it, you could try using rinsed and finely chopped sauerkraut as a distant alternative, but the original is highly recommended for its authentic taste.
• Chopped Salted Chili Paste (Duo Jiao): This is a fermented chili paste that brings both heat and a savory depth. A great substitute is sambal oelek, or you can use a combination of fresh minced red chilies and a pinch of salt. Feel free to adjust the amount based on how spicy you like your food!
• Light vs. Dark Soy Sauce: Light soy sauce is for saltiness and primary soy flavor, while dark soy sauce is thicker, less salty, and used mainly for adding a beautiful rich, dark color and a hint of molasses-like sweetness.

Now for the fun part! This process is straightforward and mostly hands-off once you get to the braising stage. Just follow these simple steps for a perfect result.

1. First, prepare the preserved mustard greens. Since they are sold dried, they need to be rehydrated. Place them in a bowl with warm water and let them soak for at least 30 minutes, or until fully softened. After soaking, rinse them thoroughly under running water a few times to remove any grit, squeeze out all the excess liquid, and set aside.
2. Peel the garlic cloves, and using the flat side of your knife, smash them before giving them a fine mince.
3. Prepare the chicken feet. Most sold in markets are already clean, but it’s a good practice to trim off the claws. Then, bring a pot of water to a boil and blanch the chicken feet for 2-3 minutes. This step helps to clean them thoroughly. Drain the chicken feet and rinse them under cold water.
4. Place a large pot or wok over medium-high heat and add the peanut oil. Once the oil is shimmering, add the minced garlic and stir-fry for about 30 seconds until fragrant.
5. Add the chopped chili paste to the pot. Stir-fry for another minute until the oil takes on a reddish hue and the spicy aroma is released.
6. Add the blanched chicken feet to the pot.
7. Pour in the oyster sauce, light soy sauce, and dark soy sauce.
8. Toss everything together continuously for about two minutes, ensuring every chicken foot is beautifully and evenly coated in the glossy, dark sauce.
9. Now, add the rehydrated preserved mustard greens to the pot.
10. Give it all a final big stir to mix everything together evenly.
11. Transfer the contents of the pot to a pressure cooker. Add a splash of water (about ¼ cup) to help build steam. Lock the lid and cook on high pressure for about 10-15 minutes. (No pressure cooker? No problem! Simply keep the mixture in your pot, add about 1 cup of water or chicken broth, bring to a simmer, then cover, reduce heat to low, and let it gently braise for 45-60 minutes, or until the chicken feet are completely tender).
12. Once cooked and the pressure has released, your dish is ready. Garnish with fresh, chopped scallions. The sauce should be rich and slightly thickened, clinging beautifully to the tender chicken feet. Serve hot with a side of steamed rice.

Making this dish was an absolute joy, and tasting it was even better! The moment you take your first bite, you’ll be amazed at how the skin and cartilage have become so incredibly tender they practically melt in your mouth. The flavor is a complex journey: first, you get the savory, umami-rich hit from the soy and oyster sauces, followed by a gentle, building heat from the chili paste. Then, the preserved greens come through with their wonderful tangy and slightly sweet notes, cutting through the richness and making you reach for more. It’s a truly satisfying and comforting meal. I urge you to step out of your comfort zone and give this recipe a try. Trust me, you’ll be pleasantly surprised! Let me know in the comments how yours turned out or if you have any questions! Happy cooking