Braised Chicken Feet in Black Soya Sauce
Add in shiitake mushrooms while braising the chicken feet if desired
1/2 kg Chicken feet
2 cloves GarlicPeeled and minced
3 cm GingerSliced
3 teaspoons Oyster sauce
3 tablespoons Dark soy sauce
2 tablespoons Light soy sauce
1 tablespoon Cooking rice wine
2 teaspoons Sesame oil
2 pieces Star anise
2 teaspoons Sugar
2 cups Water
1/4 teaspoon White pepper
For deep frying Vegetable oil
Chicken feet are often left behind while we’re eating chicken dishes. Chinese believes in health benefit for eating chicken feet for our joint and bone development. Serve this dish with hot steamed white rice or with your favorite noodles.
Chop off each of chicken feet nails, clean thoroughly and pat dry with paper towels.
Make sure they are completely dry to reduce the splatter during deep frying.
Heat the oil in a pot over medium heat and deep fry the chicken feet. Cover the pot to avoid splatter.
Fry until turns golden brown.
Once it's stopped splatter, uncover the pot and remove from the heat.
Transfer the fried chicken feet into a different pot of cold water, and let it soak for an hour.
While soaking the chicken feet, prepare the seasoning sauce.
In a bowl. add minced garlic, sliced ginger, dark soy sauce, sesame oil, oyster sauce, rice wine, sugar and white pepper. Mix well all the ingredients.
Drain the chicken feet and transfer to a pot, stir in the seasoning sauce. Make sure the chicken feet evenly coated with sauce.
Add water and star anise, braise for 2 hours. Constantly toss them while braising so they evenly colored and flavored.
Remove from the heat. Serve immediately in a plate and garnish with parsley leaves if desired.
|1/2 kg Chicken feet|
|2 cloves Garlic|
|3 cm Ginger|
|3 teaspoons Oyster sauce|
|3 tablespoons Dark soy sauce|
|2 tablespoons Light soy sauce|
|1 tablespoon Cooking rice wine|
|2 teaspoons Sesame oil|
|2 pieces Star anise|
|2 teaspoons Sugar|
|2 cups Water|
|1/4 teaspoon White pepper|
|For deep frying Vegetable oil|