Recipe Ingredient
- 300g chicken, remove the skin and fat
- 3 pre-fried chicken feet, chopped into halves 60g peanuts, soaked overnight
- 8 dried Chinese mushrooms, soaked
- 4 slices young ginger
- ½ tsp chopped garlic
- 1 shallot, minced
- 5g tong kwai
- 1 piece liquorice
- 500ml fresh chicken stock
- 1 tsp sesame oil
- 1 tsp oil
- Marinade (A)
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- Dash of pepper
- ½ tsp cornflour
- Sauce(B)
- 2 Tbsp light soy sauce
- 2 Tbsp abalone sauce
- ¼ tsp thick soy sauce
- ½ tsp sugar
- 1/8 tsp pepper
- 1 tsp Shao Hsing wine (optional)
- Thickening
- 1 tsp sweetpotato flour
- 1 Tbsp water
Instructions
- Chop chicken into bite-sized pieces and season with marinade (A) for at least 20-30 minutes.
- Heat wok with sesame oil and oil and fry ginger, garlic, tong kwai and liquorice until fragrant.
- Add peanuts, chicken feet, mushrooms and combined sauce (B). Pour in fresh chicken stock and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add marinated chicken and continue to cook for another 20 minutes or until meat and peanuts are tender.
- Thicken with sweet potato flour mixture.
