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
Instructions
- Wash the chicken feet and chop off the claws, then deep-fry until golden brown. Dish out, drain and rinse.
- 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.
- Thicken sauce to the desired consistency with the mixture of potato flour and water before dishing out to serve.
