Chaozhou Gong Jeung Ji (chiuchow-style Braised Duck Feet)
Chaozhou Gong Jeung Ji, also known as Chiuchow-style Braised Duck Feet, is a classic dish in Chiuchow Cuisine known for its rich flavors and tender texture. This recipe will guide you through the process of creating this traditional delicacy.
Ingredients
- 12 duck feet
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 2 cups water
Instructions
- Clean the duck feet thoroughly and trim off any excess skin or nails.
- In a large pot, combine soy sauce, oyster sauce, ginger, garlic, green onions, sugar, and five-spice powder.
- Add the duck feet to the pot and pour in water until the feet are fully submerged.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the duck feet are tender.
- Once the duck feet are tender, remove them from the pot and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Measuring cups Measuring spoons
Tools
Stove Tongs
Serving suggestions
Chaozhou Gong Jeung Ji is best served with steamed rice and a side of pickled vegetables.
Tips & tricks
For an extra flavorful twist, you can add a splash of Shaoxing wine to the braising liquid.
Cost
$10