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.

Chaozhou Gong Jeung Ji (chiuchow-style Braised Duck Feet)

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

  1. Clean the duck feet thoroughly and trim off any excess skin or nails.
  2. In a large pot, combine soy sauce, oyster sauce, ginger, garlic, green onions, sugar, and five-spice powder.
  3. Add the duck feet to the pot and pour in water until the feet are fully submerged.
  4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the duck feet are tender.
  5. 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