Spicy Chicken Feet Stew
Easy Homemade Spicy Chicken Feet Stew with Tuna Mayo Rice Balls (feat. Tuna Mayo Rice Balls)
Craving a spicy and chewy chicken feet dish? This recipe is my go-to for delicious chicken feet stew, made with plenty of broth. It’s even better than the stir-fried version! Perfect for a satisfying meal or a tasty accompaniment to drinks.
Chicken Feet Stew Ingredients
- 300g boneless chicken feet
- 2 cups (400ml) water
- 1 handful bean sprouts (approx. 50g)
- 1/4 onion
- 1.5 Tbsp soju (or cooking wine)
- 1.5 Korean chili peppers (cheongyang)
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp soy sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp spicy gochugaru (adjust to taste)
- 0.5 Tbsp oligodang (corn syrup or honey)
- 0.5 Tbsp Dashida (MSG seasoning, optional)
- A pinch of black pepper
- Salt to taste
Tuna Mayo Rice Ball Ingredients
- 1 bowl rice (approx. 200g)
- 1/2 can tuna
- 1.5 Tbsp mayonnaise
- 2 sheets seasoned seaweed (gim)
- 1 tsp sesame seeds
- 1 bowl rice (approx. 200g)
- 1/2 can tuna
- 1.5 Tbsp mayonnaise
- 2 sheets seasoned seaweed (gim)
- 1 tsp sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the chicken feet and vegetables. Rinse the boneless chicken feet thoroughly under running water. Thinly slice the onion and finely chop the Korean chili peppers for a spicy kick. Wash the bean sprouts and drain them well. If you’re using chicken feet with bones, boiling them with soju, onion, garlic, and green onion will help remove any gamey odor.
Step 2
We’ll parboil the chicken feet to remove any off-flavors and achieve a nice chewy texture. Fill a pot with enough water to cover the chicken feet and add 1.5 Tbsp of soju. Once the water boils, add the chicken feet and simmer for about 3 minutes. Be careful not to overcook, as this can make them tough.
Step 3
After parboiling, rinse the chicken feet under cold running water immediately to stop the cooking process and wash away any residue. This rinsing step helps enhance their chewy texture.
Step 4
Now, let’s make the delicious chicken feet stew sauce. Considering that the broth will reduce as it simmers, add about 1.5 to 2 cups of water to the pot, enough to almost cover the chicken feet.
Step 5
Once the water starts boiling, add the chicken feet and all the prepared seasonings: 1.5 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp gochugaru, 1 Tbsp spicy gochugaru, 0.5 Tbsp oligodang, 1 Tbsp soy sauce, 0.5 Tbsp sugar, 0.5 Tbsp Dashida, and a pinch of black pepper. It’s best to start with slightly less salt and adjust with salt or soy sauce later after tasting. (Tip: Using a dash of salt can add extra umami).
Step 6
Stir everything well and bring to a simmer over medium heat. Let it bubble and reduce, tasting the broth periodically. If it’s not salty enough, add more salt or soy sauce to your preference. It’s important to maintain a good broth consistency without letting it reduce too much.
Step 7
Once the seasoning is just right, add the sliced onions and chopped chili peppers. Cook until the onions become slightly translucent and the spicy aroma intensifies. Let the chicken feet and sauce simmer together until the flavors meld beautifully.
Step 8
While the stew is simmering, let’s make the perfect companion: Tuna Mayo Rice Balls. In a bowl, combine the cooked rice with half a can of drained tuna and 1.5 Tbsp of mayonnaise. Mix well. (Tip: If using leftover cold rice, briefly microwave it to soften before mixing to prevent clumping).
Step 9
Crumble 2 sheets of seasoned seaweed into the rice mixture and add 1 tsp of sesame seeds. Lightly moisten your hands or wear gloves, then roll the mixture into bite-sized balls. Once shaped, wrap them with pieces of whole seasoned seaweed for a delightful presentation.
Step 10
And there you have it – perfectly shaped Tuna Mayo Rice Balls! Feel free to substitute tuna with stir-fried anchovies or other ingredients you enjoy for a different flavor.
Step 11
When the chicken feet stew has reduced to your desired consistency and the sauce has coated the chicken feet well, add the prepared bean sprouts. Cook until the bean sprouts are just tender. The crunch of the bean sprouts adds a wonderful contrast to the chewy chicken feet and spicy sauce.
Step 12
Now for the best part – eating! I love to keep it simmering on a low heat at the table, enjoying it fresh off the stove. This way, you can savor the chewy texture and the flavorful broth until the very last bite.
Step 13
The chewy chicken feet and crunchy bean sprouts are a fantastic combination! Pairing them with the soft and savory tuna mayo rice balls balances the spiciness and makes for a truly satisfying meal. It’s so easy to make at home, so next time you’re craving chicken feet, give this recipe a try!
