- Blanch chicken feet in boiling water for 10 seconds then dish up. Rinse the chicken feet and drain well in a plastic colander.
- Bring 1.5 litres water to a boil in a stockpot, put in chicken feet and the rest of the ingredients and bring back to the boil. Reduce the heat to low and simmer for 25 to 30 minutes.
- Add seasoning and simmer over very low heat for about 30 to 40 minutes. Top up with sufficient water as the gravy is reduced. Cook until chicken feet is tender.
- Thicken the sauce before dishing out to serve.
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