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Braised Chicken Feet with Mushrooms

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Braised Chicken Feet with Mushrooms

Serves : 4

Ingredients :

20 chicken feets, claws cut off and chopped in half
cooking oil for deep-frying
2 shallots, peeled and sliced
3 cloves garlic, peeld and minced
2 petals star anise
1 heaped teaspoon Sichuan peppercorns
6 dried Chinese mushrooms, soaked to soften

Seasoning :
1 teaspoon ground white pepper
1 tablespoon light soy sauce
1 teaspoon dark soy sauce

Sauce :
375ml fresh chicken stock
1 tablespoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground white pepper

Method :

Marinate chicken feet with combined seasoning ingredients for at least 1 hour.
Heat wok with oil for deep-frying until hot. Put in chicken feet and cover wok to prevent oil from splattering. Deep-frying chicken feet for 5 minutes or until golden brown. Drain and soak in cold water for 30 minutes. Drain.
Leave 2 tablespoon of oil in wok and lightly brown shallots and garlic. Add star anise and Sichuan peppercorns and return chicken feet to wok. Toss briefly for 2 minutes.
Transfer mixture into an electric crock pot and add combined sauce ingredients. Cook on high heat for 1 hour.
Add mushrooms and continue to slow cook, stirring occasionally, for another hour or until chicken feet are tender and sauce thickens. Serve hot.

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