Recipe Ingredient
- Ingredients
- 400g sea cucumber, rinsed and cut into thick slanting slices
- 600g chicken, chopped into pieces
- 2 pairs chicken feet
- 8 dried shiitake mushrooms, soaked to soften
- 5 thin slices ginger
- 2 tbsp oil
- Seasoning (A)
- 1 tbsp premium oyster sauce
- 1 tbsp light soya sauce
- 3/4 tsp salt
- 3/4 tsp sugar
- 1/4 tsp pepper
- Sauce (B)
- 2 tbsp premium oyster sauce
- 2 tbsp light soya sauce
- 1 tbsp chicken stock granules
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1/4 tsp pepper
- 1 tbsp corn flour
- 2 cups water
Instructions
- Marinate chicken with seasoning (A) for 1 or 2 hours. Set aside.
- Chop off the claws of the chicken feet and chop each feet into two pieces.
- Heat wok with enough oil for deep-frying until hot.
- Put in chicken feet and cover the wok to prevent the oil from splattering. Deep-fry the chicken feet until golden brown. Remove from oil and soak in a basin of cold water for 20 to 25 minutes. Drain well.
- Heat oil in a claypot until hot and stir-fry ginger until fragrant. Add marinated chicken, chicken feet, mushrooms and sea cucumber. Stir-fry for 4-5 minutes.
- Pour in combined sauce ingredients and bring to the boil. Reduce the heat and simmer for 40-45 minutes or until chicken is tender.
- Serve in the claypot or in a serving dish.
