Braised Chicken Feet And Mushrooms

I know I've mentioned it before in my previous collection - AGP back in 2008, but I am going to say it again here ~ This dish is my ALL-TIME favorite dish! In fact, it is among my TOP favorite dishes.

I love, love, love braised chicken feet. They are so yummy. As someone who loves chicken feet, I could not comprehend why some peoples do not like to eat this delicacy. Braised chicken feet are soft, gelatinous and full of flavor. If you are among those who doesn't eat braised chicken feet, please reconsider and give this delicacy a/ another try.

My hubby used to dislike chicken feet too. I've tried offering to him each time I cooked this dish but he refused to try. Being rejected each time for 8 years straight, I finally gave up. Then one day (last year), he asked me while I was savouring on this yummy delicacy, "Is it really that good?" (I think my saliva were dripping all over.. Haha) I answered him, "Without a doubt! Come try." He took a piece and it was the beginning of a new found love in his foodtionary. I was very surprised and happy at the same time that he was willing to step out from his comfort zone to try something that he has been disliking (his whole life). "Bravo, darling!"

And now, even my '1 month to 3 years old' daughter also enjoyed munching on this yummy delicacy. From enjoying this dish alone, now I have my two bestest companions. Ahh... what a wonderful life!

I am proud to say that this dish has won many hearts of those who has tried ~ my families, relatives, colleagues and friends. Actually there is no secret ingredient, maybe it was the time (and love) I've spent on this dish that has made this dish so yummy.

Prep Time  : 15 mins
Cook Time : 150 mins
Total Time : 2 hours 45 mins
Makes       : 30 pairs

30 pairs pre-deep fried chicken feet
2 cups mini shiitake mushrooms (soaked to soften)
5cm length ginger (sliced)
2 star anise
5 pcs dried chilli (soaked to soften)
5 cloves garlic (chopped finely)
2 shallots (chopped finely)
3-4 Tbsp oil
10 cups water

1/2 cup oyster sauce
6 Tbsp light soy sauce
1 Tbsp dark soy sauce
2 tsp sesame oil
2 Tbsp sugar
1 Tbsp chicken stock granules
Salt to taste

Thickening (Combined)
3 Tbsp corn four
3 Tbsp water

1. In a medium bowl, place the soaked mushrooms and marinate with half tablespoon of corn flour (*) and a tablespoon of oil for 10 - 15 minutes.

2. Heat oil in a wok and sauté shallot, garlic, ginger and star anise till fragrant. Add mushrooms, dried chilli and continue sautéing for approx. a minute. You may find that there are browning at the bottom of your pot because of the flour from mushrooms. Don't worry, it is ok. Deglaze with a little water and then add in the rest of the water to bring to a simmering boil.

3. Put in chicken feet and seasoning. Bring to a boil again then simmer over gentle heat until chicken feet turns tender, approx. 2 - 3 hours. Thicken with corn flour mixture to your desired consistency.

● The dried chilli that I used are super hot, so I only needed 5 pcs. Please adjust according to the spiciness of your dried chilli.

● You may add raw peanuts too. Add the raw peanuts that has been soaked in water for at least 4 hours and braise for 30 minutes before adding the chicken feet.

(*) I learn this method from my Aunty (Ah Kow). She said it is to enhance the texture of the mushrooms.

● If you could not get pre-deep fried chicken feet, you may fried yourself. I've done it once, but that was the last time because my kitchen was in a mess from the oil-splattering:


30 pairs chicken feet
4 Tbsp light soy sauce
1 Tbsp dark soy sauce

1. When buying chicken feet from hypermarket or wet market, make sure that they have chopped off the claws from chicken feet.

2. Clean chicken feet well. Marinade with light soy sauce and dark soy sauce for 30 minutes. Drain well in a colander. Sprinkle with some corn flour to absorb the moisture.

3. Heat enough oil in a wok and deep-fry chicken feet under medium heat until lightly browned. Drain from oil.

4. Place the deep fried chicken feet into a basin of cold water to soak for one hour. Drain well in a colander and they are ready to be used.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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