BRAISED CHICKEN FEET

Braised Chicken Feet

can be ordered from most Dim Sum restaurants.

I love braised chicken feet.

You will not be surprised when one of my daughters,

once told me that she doesn't like Braised Chicken Feet anymore.

She must have eaten it so frequently last time,

 haha!

I love the aroma of these 2 spices, cinnamon sticks and star anise.

I like it spicy too, 

so some dried chilis are added to enhance the flavour.

Preparing the chicken feet may be a tedious job,

but it is worth the trouble if you love homecooked.

To prepare chicken feet:

7 pairs of chicken feet

1. cleaned & chop into 2 pieces each feet

2. wipe dry and marinate with dark soy sauce and a little salt

3. leave in the fridge for a day or 2 until the skin is dry

4. deep fry the feet in hot oil

    (make sure to cover the kuali when you put in the feet as hot oil may splash)

5. protecting yourself by holding the pan cover in front of you, turn the feet over.

6. before you cover again, splash a little water into the hot oil, cover

7. when the sound starts to subside, it is ready. 

8. remove the feet and set aside until required. If not cooking the same day, freeze it.   

To Braize:
all the fried chicken feet
3 mushrooms, soaked overnight, cut into bite size or smaller
few slices of ginger
1 large clove of garlic
few pepper seeds, optional
2" cinnamon sticks
3 star anise
5 -6 dried chilis

Sauce, 

mix together

65g light soya sauce

25g rock sugar

1/4 tsp Maggie seasoning

1. pour boiling water onto the fried chicken feet to remove the excessive oil from deep frying.

    soak for awhile and drain.

2. put chicken feet into a pot, pour enough water to just cover the chicken feet

3. put in the rest of the braising ingredients, bring to a boil

4. turn the heat down, and continue simmering

5. add the prepared sauce and continue cooking until done

6. enjoy