Recipe Ingredient
- ½ a chicken, chopped into bite-sized pieces
- 4 pre-fried chicken feet, claws cut off and chopped in two
- 6 dried Chinese mushrooms, soaked
- 2 pieces soft beancurd, cubed
- 1 whole pod garlic with skin on
- 5 slices ginger
- 5 dried chillies, soaked
- 1 star anise
- 4 cm cinnamon stick
- 5 cloves
- 1 tbsp white peppercorns
- 1 tsp oil
- 1 tsp sesame oil
- Sauce ingredients
- 700ml fresh chicken stock
- 2 tbsp oyster sauce
- 3 tbsp fragrant braising sauce
- 1 tbsp rock sugar
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Lightly sprinkle some cornflour over the beancurd cubes and deep-fry until golden brown. Dish out and put aside.
- Heat oil and sesame oil in a wok and fry ginger until fragrant. Add chicken, chicken feet and mushrooms. Stir-fry for a minute. Add combined sauce ingredients and bring to the boil.
- Put in garlic, dried chillies, star anise, cinnamon stick, peppercorns and cloves. Cover and simmer over low heat for 30 minutes.
- Add beancurd and let it simmer for a further 8-10 minutes. Dish out and serve hot.
