Braised Chicken Feet with Mushrooms Recipe

Braised Chicken Feet with Mushrooms Recipe

12 pieces chicken feet (chop off the nails)

20 pieces shiitake mushrooms (soaked)

1 whole garlic

2½ cups chicken stock

some oil for deep frying

Seasonings A:

2 tablespoons soy sauce

½ tablespoon dark soy sauce

Seasonings B:

1 tablespoon soy sauce

2 tablespoons oyster sauce

2 teaspoons chicken stock granule

1 teaspoon sesame oil

½ teaspoon sugar

2 tablespoons Chinese wine (for deglaze)

some starch solution for thickening slightly

dash of sesame oil

Method:

Wash chicken feet and marinate with seasonings A for at least 2 hours.  Remove stems of mushrooms and bruise garlic.  Deep fry marinated chicken feet until the skin expanded, then rinse under tap water.  Drained well.  Heat 2 tablespoons oil and saute garlic until fragrant, then add in seasonings B (except wine) and mushrooms.  Pour in stock, once boil, turn to low heat and simmer for 30 minutes, covered.  Add in chicken feet and continue to simmer, covered, for another 25 minutes until the feet soften.  Deglaze with Chinese wine, a dash of sesame oil and thicken slightly before dishing out.