|Braised Chicken Feet Mushroom And Sea Cucumber|
22 chicken feet ( claws cut off)
200 gm sea cucumber ( cut 3-inches)
150 gm pork belly ( cut 3- inches)
20 chinese dried mushroom (presoak overnight)
2-3 petals anise star (8 kok)
7-8 cloves ( ting hiong)
3 cloves garlic
2 stalk green onion ( cut off the roots)
3 slices ginger
3 dash pepper powder
3 teaspoon oyster sauce
1 teaspoon sugar
1 teaspoon salt
1 quart chicken broth
1/2 dark soy sauce
1/2 teaspoon corn starch ( mix with 3 teaspoon water)
some black moss ( optional)
some abalone slice (optional)
* Preparation for the mushroom, pork belly and chicken feet :-
Presoak the chinese dried mushroom for several hours or overnight.
Mix the pork belly with 1/2 teaspoon light soy sauce and 1/2 teaspoon sugar. Deep fry for 2
minutes until golden brown. Remove form wok and drain out the oil. Set aside.
Wash and cut off the chicken feet claws and wipe it with paper towel, add 2-3 teaspoon light soy
sauce and 2 -3 teaspoon vinegar. Let it marinate for 1 - 2 hours or overnight in the fridge.
Remove from fridge and thaw for a while before deep frying. Deep fry the chicken feet for about 5-6
minutes until golden brown. Remember to cover the wok lid to prevent oil from splattering.
Remove the chicken from the wok and put it in the cold water to soak the chicken feet for 1hr. Drain
Heat up the wok with 2 - 3 teaspoon cooking oil, add in the ginger, garlic, green onion and chinese
dried mushroom and fry for 1 minute and pour in the chicken broth, dump in all the above ingredients
except the sea cucumber and corn starch. Let it cook for about an hour on medium to high heat or
you can transfer it into the electric crock pot and cook it on high for 1 hour. Add in the sea cucumber
and let it simmer until chicken feet are tender or gravy thicken.
Stir in the corn starch mixture and mix it well.
Fantastic Braised Chicken Feet Mushroom And Sea Cucumber is serve.