• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 10 pairs chicken feet, chopped
  • 15 dried chillies, halved and seeded
  • 40g ginger, smashed
  • 2 whole garlic bulbs, with the skin on
  • 3 pieces liquorice (kam choe)
  • 4 cm cinnamon stick
  • 2 star anise
  • 3/4 tsp white peppercorns, smashed
  • 1 small piece dried tangerine peel
  • 1.5 litres water
  • Seasoning
  • 2 tbsp oyster sauce
  • 130ml light soy sauce
  • 1 tbsp dark soy sauce
  • Dash of monosodium glutamate
  • Thickening – (combined)
  • 1 tbsp corn flour
  • 1 tbsp water

Instructions

  1. Blanch chicken feet in boiling water for 10 seconds then dish up. Rinse the chicken feet and drain well in a plastic colander.
  2. 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.
  3. 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.
  4. Thicken the sauce before dishing out to serve.

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