• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 3 pairs chicken feet, claws removed
  • 200g soaked sea cucumber, cut into chunky pieces
  • 200g chicken, skin removed
  • 5 pieces button mushrooms, halved
  • 5 dried mushrooms, soaked and halved
  • 10 hard-boiled quail´s eggs, shelled
  • 3 cloves garlic with skin, washed
  • Herbal stock:
  • 8 red dates, seeds removed
  • 2 slices tong kwai
  • 8g yuk chuk
  • 1 tbsp kei chee
  • 3 bowls water
  • Seasoning:
  • Salt to taste
  • 1 tsp chicken stock granules
  • A dash of sesame oil
  • 1 tbsp Shao Hsing Hua Tiew cooking wine (optional)


  1. Cut chicken feet into two at the joint. Blanch in hot water.
  2. Bring one litre water together with a stalk of spring onion and a slice of ginger to a boil. Blanch sea cucumber for one to two minutes. Dish up and drain.
  3. Heat wok with two tablespoons oil and a dash of sesame oil. Saute garlic until fragrant. Add sea cucumber, chicken feet and mushrooms. Stir-fry well. Dish up and set aside.
  4. Put all the herbs into a claypot, add one litre water and bring to a boil. Add chicken feet, chicken and sea cucumber. Simmer for 30 to 35 minutes, over a gentle heat, or until chicken feet are just tender. (add more water if necessary.)
  5. Add quail´s eggs, button mushrooms and dried mushrooms. Bring to a boil for 10 to 15 minutes. Add seasoning. Serve hot.

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