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
- 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.
