Friday, February 15, 2008

Braised Chicken Feet with Mushrooms

Serves : 4

  • 20 chicken feets, claws cut off and chopped in half
  • cooking oil for deep-frying
  • 2 shallots, peeled and sliced
  • 3 cloves garlic, peeld and minced
  • 2 petals star anise
  • 1 heaped teaspoon Sichuan peppercorns
  • 6 dried Chinese mushrooms, soaked to soften
  • 1 teaspoon ground white pepper
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 375ml fresh chicken stock
  • 1 tablespoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper

  • Marinate chicken feet with combined seasoning ingredients for at least 1 hour.
  • Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-frying chicken feet for 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain.
  • Leave 2 tablespoon of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.
  • Transfer mixture into an electric crock pot and add combined sauce ingredients. Cook on high heat for 1 hour.
  • Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens. Serve hot.

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