Gon Gong Jeung Ji (braised Duck Feet With Black Bean Sauce)

Gon Gong Jeung Ji, or Braised Duck Feet with Black Bean Sauce, is a classic dish in Chiuchow Cuisine known for its rich flavors and tender texture. This recipe combines the umami of black bean sauce with the gelatinous goodness of duck feet, creating a dish that is both savory and satisfying.

Gluten Free Dairy Free Main Course Chiuchow Chiuchow Cuisine Duck Feet Braised Black Bean Sauce
Gon Gong Jeung Ji (braised Duck Feet With Black Bean Sauce)

Ingredients

  • 1 kg duck feet, cleaned
  • 3 tbsp black bean sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 4 slices ginger
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 cup chicken broth
  • 1 tbsp cooking oil

Instructions

  1. In a large pot, heat the cooking oil over medium heat. Add the ginger, garlic, and green onions, and sauté until fragrant.
  2. Add the duck feet to the pot and brown them for about 5 minutes.
  3. Stir in the black bean sauce, soy sauce, and sugar, coating the duck feet evenly.
  4. Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 2 hours, or until the duck feet are tender.
  5. Once the duck feet are tender, uncover the pot and allow the sauce to thicken for another 10 minutes.
  6. Transfer the braised duck feet to a serving dish and garnish with additional chopped green onions, if desired.

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
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Large pot Cooking spoon Cutting board Knife

Tools

Chef's knife Measuring spoons Measuring cup

Serving suggestions

Serve the braised duck feet with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For an extra kick of heat, add a few slices of red chili to the braising liquid.

Cost

$15