Chinese Chicken Feet Broth with Ginger, Scallion and Shiitake
A clear, golden, collagen-rich Chinese-style broth made by gently simmering blanched chicken feet with fresh ginger, scallion and dried shiitake. It turns silky and lightly gelatinous, and it's perfect for sipping, soups, noodles or congee.
- Prep
- 33 min
- Cook
- 3 hr
- Wait
- 45 min
- Total
- 4 hr 18 min
- Makes
- About 8 cups (1.9 L) broth, 6 servings of about 1⅓ cups (320 ml)
Steps
Before you start
- Buy chicken feet that are pale, plump and odor-free. Frozen feet are fine; thaw them overnight in the fridge.
- Blanching the feet first is what keeps the broth clear and clean-tasting, so don't skip it.
- Plan for about 4½ hours start to finish. Most of that time is unattended simmering.
- Use a pot of 5–6 quarts (4.7–5.7 L) so the water covers the feet by at least 1 inch (2.5 cm) and you can skim easily.
Trim the feet
- Rinse the chicken feet under cold running water.
- Using kitchen shears, snip off the tip of each toe at the first joint to remove the toenails.
- Cut off any rough yellow patches of skin.
- Leave the feet whole.
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Ready when: All nails are removed and the feet look pale and clean.
Tip: Don't skip the nail trimming. Nails leave grit and a muddy flavor in the broth.
Soak the mushrooms
- Put the rinsed dried shiitake in a small bowl and cover with 1 cup (240 ml) warm water.
- Press them under the water with a small plate so they stay submerged.
- Let them soak while you blanch the feet.
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Ready when: The mushroom caps are soft and pliable all the way through, with no hard white center when you squeeze one.
Tip: Save the soaking liquid. It's full of flavor and goes into the broth.
Blanch the feet
- Place the trimmed feet in the pot with 8 cups (1.9 L) cold water and the Shaoxing wine, if using.
- Set over high heat and bring to a full boil, about 10 minutes.
- Boil hard for 5 minutes, until grayish foam and scum rise to the surface.
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Ready when: The water is cloudy and gray with scum, and the feet have turned pale and slightly plump.
Tip: Start in cold water so impurities release gradually instead of setting onto the skin.
Rinse and assemble
- Carefully drain the feet into a colander in the sink and discard the blanching water.
- Rinse the feet under warm running water, rubbing off any clinging scum.
- Wash the pot to remove residue.
- Return the feet to the clean pot and add the ginger, scallions, white peppercorns and 9 cups (2.13 L) cold water.
- Lift the mushrooms from their soaking water, squeeze gently and add them whole.
- Pour in the soaking liquid through a fine-mesh strainer, leaving behind any grit at the bottom of the bowl.
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Ready when: The feet are fully covered by at least 1 inch (2.5 cm) of liquid.
Tip: Washing the pot matters. Leftover scum will cloud the finished broth.
Bring to a boil
- Set the pot over high heat, uncovered, and bring to a boil, about 7 minutes.
- As soon as it boils, skim off any foam from the surface with a skimmer or large spoon.
- Immediately turn the heat down.
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Ready when: The surface is mostly free of foam and the liquid is just starting to bubble at the edges.
Tip: Don't leave the pot unattended at a full boil, because it can foam over.
Simmer gently
- Reduce the heat to low so the surface shows only a few lazy bubbles every second or two.
- Cover the pot with the lid slightly ajar.
- Simmer for 2½ hours, checking every 45 minutes or so and topping up with up to 1 cup (240 ml) hot water if the feet become exposed.
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Ready when: The broth is pale golden and slightly cloudy-glossy, the feet are very soft with skin pulling away from the bones, and the liquid has reduced by about one-fifth.
Tip: Keep the simmer gentle. A rolling boil emulsifies fat and makes the broth cloudy and greasy.
Strain the broth
- Set the fine-mesh strainer over a large bowl or pitcher.
- Carefully ladle or pour the broth through it.
- Discard the ginger, scallions and peppercorns.
- Set aside the mushrooms and feet if you want to eat them.
- Slice the mushrooms and serve with the feet, or save them for another dish.
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Ready when: You have about 8 cups (1.9 L) of clear golden broth with no solids.
Tip: The pot and bowl will be hot. Strain in small batches to avoid scalds.
Skim the fat
- Let the strained broth stand for 15 minutes so the fat rises to the top.
- Skim off the surface fat with a wide spoon.
- For a leaner broth, chill it fully and lift off the solidified fat later.
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Ready when: Only a few small golden droplets remain on the surface.
Tip: A paper towel lightly laid on the surface will pick up the last traces of fat.
Season and serve
- Pour the broth back into the clean pot and reheat over medium heat until steaming hot, about 3 minutes.
- Stir in 1½ teaspoons kosher salt, then taste and add more a pinch at a time until the flavor is round and savory.
- Ladle into bowls and serve hot, with the shiitake and a few feet alongside if desired.
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Ready when: Steaming hot (at least 165°F / 74°C) and tasting savory without tasting salty.
Tip: Salt at the end so you can control the seasoning. The broth concentrates as it reduces.
Good to know
Tips
- For a richer, more gelatinous broth, add 1 lb (450 g) pork bones or chicken wings after blanching them with the feet.
- Keep the simmer very gentle. Bubbles should barely break the surface, or the broth will turn cloudy.
- Cool the broth quickly by setting the bowl in an ice bath before refrigerating, which is safer and keeps the flavor fresh.
- For extras, add a few goji berries or 2–3 red dates during the last 30 minutes of simmering for a gentle sweetness.
Make ahead
"The broth keeps well, so make it up to 4 days ahead. Cool completely, refrigerate in airtight containers, and lift off the solidified fat before reheating. It will set into a jelly when cold, which is a sign of plenty of collagen."
Storage & reheating
Room temperature: no more than 2 hours. Refrigerator: up to 4 days in airtight containers. Freezer: up to 3 months in portions, leaving 1 inch (2.5 cm) of headspace. Reheat from chilled or thawed in a pot over medium heat, stirring until it's steaming hot (165°F / 74°C) and melted to a liquid.
Substitutions
- Shaoxing rice wine → dry sherry. Use the same amount, or leave it out. It only helps mellow any poultry odor.
- white peppercorns → black peppercorns. Use the same amount. The broth will taste slightly sharper and may look a bit darker.
- dried shiitake mushrooms → fresh shiitake mushrooms. Use 4 oz (115 g) of fresh caps, halved, and skip the soaking step. The flavor will be milder.
- scallions → 1 small leek, white and light green parts. Cut into 3-inch (7.5 cm) lengths and rinse well to remove grit.
