I remember the first time I ever had chicken feet. We went to a dim sum place in Sacramento, which was a huge treat for my Chinese dad. One lady came by with black bean chicken feet stew and offered it. I thought it was unappetizing at first glance, but after tasting it, I was sold.
This black bean chicken feet stew recipe brings me right back to that memory like it was yesterday. The gelatinous texture is packed with flavor, spices, and nutrition that is incomparable to any other food out there. If you want an Asian flavor blast to all of your senses and you’re a more adventurous eater, this recipe is for you.
Before you think, “Well it’s chicken feet. I’m not trying it,” I urge you to give it a go. Even as someone who eats vegetarian for most of her meals, the burst of flavor that comes from this dish is absolutely worth a try.
So, without further ado, let’s get cooking!
- 1/4 lb pork bones
- 8 chicken feet
- 6 pitted red dates
- 3 small pieces of dried cuttlefish
- 3 slices of ginger
- 1/4 cup black beans
- 1 thinly sliced red potato
- 1/2 cup Earwood mushrooms
- 6 cups of water
Add all of the ingredients into a large stockpot.
Cover and cook for 3-4 hours.
Add salt and pepper to taste or soy sauce for more of an umami flavor.
Black Bean Chicken Feet Stew
A delicious Chinese comfort food recipe with black beans, chicken feet and vegetables.