Hot Sweet & Spicy Chicken Feet (Dak Bal)

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This topic contains 7 replies, has 8 voices, and was last updated by  chicotela 3 months ago.

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    •32 chicken feet (about 2 lbs.)
    •1/2 cup sake
    •1/3 cup water
    •6 large thin slices fresh ginger
    •1/3 cup soy sauce
    •1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar)
    •2 dried hot chiles, crushed
    •2 tablespoons oyster sauce
    •2 tablespoons hoisin sauce
    •2 star anise buds
    •1 cinnamon stick
    •1 cup scallion cut in 1-inch pieces
    •2 tablespoons minced scallion and 1t toasted sesame seeds for garnish


    Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water.
    Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further.

    Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces.

    Serve, garnishing with scallion shavings and toasted sesame seeds.



    Thank you for sharing your delicious recipe with us!

    I will refer my other readers to it when they request chicken feet recipe.



    I was looking for the same kind of recipe online but didn’t found any thing. I came across your recipe and liked it very much. It looks delicious as well as tasty. Would love try it someday or other. Thanks a lot for sharing it online.



    Most excellent recipe, tasted like those Chinese dim sum restaurants. Made it tonight in Tokyo.

    However, some adjustments I’d make to the recipe is that instead of simmering for 10 minutes, I simmered for two hours so that the flesh came off the bone with one bite, cleanly and easily, just like those dim sum restaurants. I also added more pepper to make it spicier.




    is there any susbitute to sake?? i dont have any sake available near me



    Chinese rice wine works just fine for this recipe. Use the red kind if you can find it or make your own. Its pretty simple to make.



    Ever since I found this recipe 4 years ago I cannot eat any other chicken feet because it is soooooooo goood. I add capsaicin to my sauce because I like it really spicy. Thank you for posting this recipe.



    Timothy in the kitchen

    I’m covering the absolute most important about healthy food choices. “The perfect no fuss-dinner: just mix the ingredients together, spread on top of the chicken, and bake. No marinating, no dipping, no coating just easy!”

    This brings a new way to bring out the best thing about chicken breats: I could easily see this being another one of my go-to dinners. Perfect for those nights where you’re “like, totally” hungry but yet can’t even motivate yourself to put on pants so you can pick up some fast food.

    What i love most about this dish: If you’re into spicy food, like i am, this is a good spicy food for starters. The lemon juice gives it a mild taste to give it flavor and you can experience. If your like me, and can understand why spicy lovers make the sacifices stick around.

    This dinner(Plate), was a perfect dinner for the kind of week i was having. A no fuss way to cook tender chicken with a crispy breading. I enjoy making my own bread crumbs. I enjoy the joy, prefection i put into each dish i make, as im feeding my own family at the dinner table. In closing, this is the only dinner you need to have that is easy and fun to make. Give it a try.

    For your convenience we have setup a website for you, to watch, comment and to learn how to make this recipe, along with many more. Come check us out at


    Thank you for spending time with me today
    Chef Timothy

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    Baked Garlic Parmesan Chicken with Cilantro Lime Rice

    Complete recipe with instructions and measurements:

    PREPARATION 15 minutes
    COOK TIME 30 minutes


    *6 skinless boneless chicken breast halves
    *2 tbsp olive oil or sunflower oil (27 grams)
    *1 clove garlic minced (11 grams)
    *1 cup dry bread crumbs (108 grams)
    *1 tsp dried basil leaves (2 grams)
    *1/4 tsp ground balck pepper (2 grams)
    *2/3 cup grated parmesan cheese (75 grams)


    *Preheat the oven to 350°F
    *Lightly spray cooking sheetnwith non stick cooking spray
    *Lay down parchmement paper, spray non stick cooking spray
    *In a bowl blend the olive oil and garlic
    *In a separate bowl, mix the bread crumbs, parmesan cheese, basil and pepper

    *Dip each chicken breast in the oil mixture, then in the bread crumb mixture

    *Arrange the coated chicken breast in a prepared cooking sheet
    *Top off with any remaining bread crumb mixture
    *Bake 30-45 minutes in preheated oven
    *Chicken is “NO” longer pink and juices are running clear

    Cilantro Lime Rice(Side dish)


    *1 1/2 cup water (355 grams)
    *1 cup long grain white rice (185 grams)
    *1/2 tsp salt (2 grams)
    *1/2 cup fresh cilantro (25 grams)
    *2 tsbp fresh lime juice (15 grams)
    *1 tbsp olive oil or sunflower oil (14 grams)
    *1 garlic clove minced (3 grams)

    PREPARATION 5 minutes
    COOK TIME 16-18 minutes


    *In a medium saucepan bring 1 1/2 cups water to a boil
    *Add rice and add 1/4 tsp of salt
    *Cover and reduce to a simmer
    *Cook until water is absorbed and the rice is just tender (DO NOT LIFT THE LID AT ALL!)

    *16 to 18 minutes
    *If you want: in a blender combine cilantro, lime juice, oil, garlic and 2 tablespoons of water

    *Blend until smooth
    *Stir into cooked rice and fluff with a fork
    *You are ready to eat!

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