Braised Chicken Feet And Mushrooms

This is my all-time favourite dish. I knew there are not many peoples who like chicken feet. I used to one of them. But my mom has influenced me into eating this delicate part. It's really yummy if you know how to eat it. Hope you'll enjoy this recipe! :)

30 pairs chicken feet
4 Tbsp light soy sauce (A)
1 Tbsp dark soy sauce (A)

36 dried mushrooms (soaked to soften)
5cm length ginger (sliced)
4 star anise
15 dried chilli (soaked to soften)
5 cloves garlic (chopped finely)
2 shallots (chopped finely)
3-4 Tbsp oil
1.5 litres water

3 Tbsp oyster sauce
3 Tbsp light soy sauce
3 Tbsp dark soy sauce
1 tsp sesame oil
Salt to taste
1 Tbsp sugar
1 Tbsp chicken stock granules

1 Tbsp corn four (B)
3 Tbsp water (B)

1. When buying chicken feet from hypermarket or wet market, make sure that they have chopped off the claws from chicken feet.

2. Clean chicken feet well. Marinade with (A) for 30mins. Drain well in a colander. Make sure that there are less liquid in the chicken feet.

3. Heat enough oil in a wok and deep-fry chicken feet under medium heat until lightly browned. Drain from oil.

4. Place the deep fried chicken feet into a basin of cold water to soak for one hour. Drain well in a colander.

5. Heat oil in a wok and saute shallot, garlic and ginger till fragrant. Add mushrooms, dried chilli and water then bring to a simmering boil.

6. Put in chicken feet, seasoning and star anise. Bring to a boil again then simmer over gentle heat until chicken feet turns tender. Mix (B) in a small bowl and add to the sauce to thicken.

Note: If you are afraid that the oil will splatter all over you, sprinkle some corn flour on the chicken feet before frying. It will be less oil splaterring. I repeat LESS, not NONE. (By the end of the deep-frying process, my kitchen was all oily frm the oil splaterring. It was a mess!)

Disclaimer: Original recipe taken from Amy Beh cookbook. Modified by Ms.Yummylicious.

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