• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 10 pieces chicken feet
  • 2 pieces dried cuttlefish tentacles, rinsed
  • 10 dried mushrooms, soaked
  • 70g peanuts, soaked
  • 6 slices young ginger
  • Sauce ingredients
  • 700ml fresh chicken stock
  • ½ tsp salt
  • ½ tsp sugar
  • 1½ tbsp light soy sauce
  • 2 tbsp oyster sauce
  • ¾ tsp chicken stock granules
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Thickening - combined
  • 1 tbsp potato flour
  • 2 tbsp water


  1. Wash the chicken feet and chop off the claws, then deep-fry until golden brown. Dish out, drain and rinse.
  2. Place the chicken feet, mushrooms, dried cuttlefish, peanuts and ginger in a saucepot. Add sauce ingredients and bring to a boil. Reduce the heat and simmer for an hour or until the chicken feet is tender.
  3. Thicken sauce to the desired consistency with the mixture of potato flour and water before dishing out to serve.
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