Stewed Chicken Feet and Potatoes

Instructions

Step 1: Wash and clean the chicken feet thoroughly, trimming the nails if needed.

Step 2: Bring a large pot of water to a boil and blanch the chicken feet for 5 minutes, then drain and rinse.

Step 3: Heat vegetable oil in a large pot over medium heat.

Step 4: Add the onion, garlic, and ginger, sautéing until fragrant.

Step 5: Add the chicken feet and chicken wings, then season with soy sauce, Worcestershire sauce, paprika, thyme, salt, black pepper, and cayenne pepper.

Step 6: Cook for 5 to 7 minutes, stirring occasionally, until lightly browned.

Step 7: Pour in the chicken broth and bring the mixture to a simmer.

Step 8: Cover and cook over low heat for 45 minutes to 1 hour until the chicken feet become tender.

Step 9: Add the potato chunks and continue cooking for another 20 to 25 minutes until the potatoes are soft.

Step 10: Taste and adjust the seasoning if needed.

Step 11: Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftover Stewed Chicken Feet and Potatoes in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave until heated through.

This dish can also be frozen for up to 2 months for later use.