Braised Chicken Feet with Mushroom

One of my favorite dishes cooked by my late mother-in-law is the braised chicken feet with mushroom. However, it is unfortunately that I did not managed to learn from her before her passing several years ago. Hence I had to learn how to cook this delicious yet tedious dish from the recipe adapted online. For last night’s dinner, I decided to try out the recipe adapted from Raymond’s Kitchen: From Grandma’s To Ours

Ingredients:

  • 1kg chicken feet (nail of the chicken cut) – today, I got the guy from the market to cut the chicken feet into 2 pieces, making in smaller
  • Oil for deep frying
  • 10 pcs of shiitake mushroom (soaked in 5 cups of water)
  • 5 cups of shiitake mushroom liquid (from soaking the mushroom – refer above)
  • 3 inch ginger (cut into small pieces and bruised)
  • 6 cloves garlic (bruised)
  • 8 star anise
  • 8 tablespoon of oyster sauce
  • 3 tablespoon of light soy sauce
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of sesame oil
  • 1 teaspoon of pepper
  • 3 tablespoon of olive oil
  • Salt to taste
  • 50gm of rock sugar
  • Garnishes to your choice (optional)

  
Method:

  1. Wash the chicken feet and then pat dry with paper towel
  2. In the pot, heat up the oil and fry the chicken feet till golden brown
  3. Remove the chicken feet and soak in a bowl of cold water for about an hour
  4. Drain the chicken feet and set them aside
  5. In a separate wok, heat oil and fry garlic, ginger and star anise till fragrant and garlic starts to brown
  6. Add the shiitake mushroom and oyster sauce. Cook for about 2 minute while stirring constantly
  7. Add the chicken feet, soy sauce, dark soy sauce, sesame oil, rock sugar and mushroom liquid
  8.  Bring it up to boil and then turn the heat to low. Cover and braised for 1 hour while stirring occasionally
  9. At 30 minutes, season accordingly with salt and pepper to taste
  10. Serve hot with selected garnishing (where applicable)

Note : This dish can be stored in air-tight container in the fridge for up to 7 days. Thaw to room temperature before heating it up.


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