Braised Chicken Feet Mushroom And Sea Cucumber

Another dish for Chinese New Year, Braised Chicken Feet With Mushroom And Sea Cucumber.  My whole family is a huge fans of chicken feet including all my girls. Chicken feet is very high in protein and i personally think that it is really very scrumptious.

Braised Chicken Feet  Mushroom And Sea Cucumber

   Ingredients    :

   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

   

    Method    :

    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.

    Enjoy!!!