Braised Goose Feet in Soy Sauce
Golden-brown, aromatic braised goose feet with a chewy texture. This classic Chinese appetizer is full of flavor and easy to make at home.
Ingredients
10 items- Goose feet 500 g
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine (Shaoxing) 2 tablespoons
- Rock sugar 30 g
- Green onions 2
- Ginger 1 piece
- Garlic 5 cloves
- Spice bag 1 pack
- Water as needed
Nutrition
Steps （6 steps）
Rinse goose feet and trim off claws with scissors. Drain and set aside.
Place goose feet in a pot with cold water, add 2 ginger slices and 1 tbsp wine. Bring to a boil over high heat, skim off foam, and cook for 2 minutes. Rinse under cold water.
Heat 1 tbsp oil in a pot over low heat. Sauté ginger, green onion, and garlic until fragrant. Add light and dark soy sauces, wine, rock sugar, and spice bag. Pour in enough water, bring to a boil.
Add blanched goose feet to the boiling marinade. Return to boil, then reduce to the lowest heat, cover, and simmer for 40 minutes until tender (chopsticks pierce easily).
Turn off heat. Let goose feet steep in hot marinade for at least 1 hour to absorb more flavor.
Remove goose feet, let cool slightly. Serve whole or cut into pieces. Drizzle with marinade, garnish with chopped scallions or sesame seeds.
Tips
The marinade can be strained and stored in the refrigerator for future use; it becomes more flavorful each time. The longer the steeping, the deeper the flavor. Do not overcook the goose feet, or they will lose their firm, chewy texture.
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