Detailed Recipe for Chinese Braised Large Prawns and Chicken Feet Pot

 Detailed Recipe for Chinese Braised Large Prawns and Chicken Feet Pot (Da Xia Ji Jiao Men Guo - )

Braised Large Prawns and Chicken Feet Pot is a luxurious, collagen-rich Chinese one-pot dish popular in southern and coastal regions, especially Guangdong and Fujian cuisines.
The combination features succulent large prawns (da xia) for sweet, juicy meat and chicken feet (ji jiao) for their gelatinous, tender texture after slow braising.
The sauce is savory and slightly spicy, infused with aromatics, allowing the seafood and poultry to shine while absorbing deep flavors.
This hearty "men guo" (braised pot) is perfect for family gatherings or special occasions, often served with rice to soak up the thick gravy.
It's nutritious—chicken feet provide collagen for skin and joints, while prawns offer high protein. This recipe serves 4-6 and takes about 1.5-2 hours.IngredientsMain Ingredients:

• 500-600g large fresh prawns (heads-on for flavor; about 8-12 pieces)500-600g large fresh prawns (heads-on for flavor; about 8-12 pieces)
• 500g chicken feet (cleaned and nails trimmed)

Aromatics and Sauce:

• 4-5 cloves garlic, sliced
• 1-inch ginger, sliced
• 2-3 green onions, cut into sections
• 2-3 dried red chilies (or fresh for heat)
• 1-2 star anise
• 1 small cinnamon stick (optional)
• 2-3 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color)
• 1 tbsp Shaoxing cooking wine
• 1 tsp sugar
• 1-2 tbsp doubanjiang (chili bean paste, optional for spice)
• 3-4 tbsp vegetable oil
• 500-700ml water or chicken stock

Optional Add-Ins:

• Shiitake mushrooms, soaked and halved
• Potato chunks or lotus root for heartiness

Step-by-Step InstructionsStep 1: Prepare the Ingredients

1. Clean the prawns: Trim antennae and legs with scissors, devein by cutting along the back (keep shells and heads for flavor).
2. Prepare chicken feet: Blanch in boiling water with ginger and Shaoxing wine for 5 minutes to remove scum. Drain, rinse, and peel off any yellow skin if desired (for smoother texture).
3. Soak mushrooms if using.

Step 2: Fry Aromatics and Chicken Feet

1. Heat oil in a large wok or clay pot over medium heat.
2. Add ginger, garlic, green onion whites, chilies, star anise, and cinnamon; stir-fry for 1-2 minutes until fragrant.
3. Add doubanjiang (if using) and stir for 30 seconds.
4. Add chicken feet; stir-fry for 5-7 minutes to coat in aromatics.

Step 3: Braise the Chicken Feet

1. Pour in Shaoxing wine, oyster sauce, soy sauces, sugar, and enough water/stock to cover.
2. Bring to a boil, then reduce to low heat. Cover and simmer for 45-60 minutes until chicken feet are tender and gelatinous (they should be soft but hold shape).

Step 4: Add the Prawns

1. Add prawns (and optional vegetables/mushrooms) to the pot.
2. Gently stir to submerge in sauce. Cover and braise for another 10-15 minutes until prawns turn pink and are just cooked (do not overcook to avoid toughness).
3. Uncover and simmer for 5 minutes to thicken the sauce slightly.

Step 5: ServeGarnish with green onion greens. Serve hot in the pot for a communal feel, with steamed rice on the side.Tips and Variations

• Texture Secret: Long braising makes chicken feet collagen-rich and "Q" (bouncy); add prawns last for juiciness.
• Spice Level: Adjust chilies/doubanjiang—Cantonese versions are milder, Sichuan-inspired spicier.
• Variations: Add abalone or sea cucumber for luxury; include vermicelli noodles to absorb sauce.
• Time-Saving: Use a pressure cooker for chicken feet (20-30 minutes), then add prawns on stovetop.
• Health Note: Rich in collagen and protein; great for skin and joints, but moderate due to cholesterol.
• Common Mistakes: Overcooking prawns—add them late.