Life won’t be complete without this chicken feet dish during any special occasions. Another very traditional Chinese cooking or homey dish from the East. Though, its not my kids favourite nor mine either, I cooked often cause hubby loves it. It brings back load of sweet memories of his beloved dad. My father in law was a very good cook back to those days. He even cooked for the wedding function during the 70′s & 80′s. And this is one of his signature dish. Please read on for more.
1/2 kg of chicken feet
6-7 dried shitake mushroom, soaked in warmed water till soften
5 inches ginger, sliced
2 shallots, sliced
1 TB garlic, chopped
3 TB oyster sauce
1/2 cup light soy sauce
pepper to taste
(1) drained and cut mushroom into 3 portions each then set aside.
(2) wash chicken feet and then trim down the nails or remove the claws. Then let chicken feet rest under the sun for about 2-3 hours or till the skin is completely dry.
(3) once its done, fry chicken feets over medium heat till golden brown.
(4) then soak in water for about 30 minutes. Finally, rinse and set aside.
(5) preheat a wok with 3TB cooking oil, saute garlic, shallots and ginger till fragrant.
(6) next, add in mushrooms and chicken feet, continue cooking over medium heat for about 10 minutes, then stir in the remaining seasoning and mix well.
(7) now, add in 3 cups of water and bring it to boil. Then switch to medium heat and continue cooking with lid, for about 30 minutes or till chicken feet became tender. At this stage the gravy should look a bit starchy. If chicken feet is not soft enough, add in extra water and keep cooking for another 10-15 minutes.
The gravy has a very strong ginger flavour infused which is tasty good. I really enjoy taking the mushroom filled with sauce full of gravy. Slurp….
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