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)
Instructions
- Cut chicken feet into two at the joint. Blanch in hot water.
- 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.
- 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.
- 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.)
- Add quail´s eggs, button mushrooms and dried mushrooms. Bring to a boil for 10 to 15 minutes. Add seasoning. Serve hot.
