Recipe Ingredient
- 10 pairs chicken feet, tips chopped off
- 1cm knob ginger, smashed
- Ingredients (A)
- 4 cloves
- 4cm cinnamon stick
- 1 star anise
- 2 pieces liquorice
- 2 pieces chao guo (available at medicinal stores)
- 1 piece dried mandarin peel
- 1 tsp fennel
- 5g sha keong powder (available at medicine stores)
- 1 tsp white peppercorns
- ½ tsp thick soy sauce
- 7g red rice (Hoong Kok Mai), available at medicine stores
- 100g rock sugar
- 1 tbsp chicken stock granules
- 750ml water
- 250ml light soy sauce
- Sauce (B)
- 1 tbsp sesame oil
- 2 tbsp chilli oil
- 6-7 dried chillies
Instructions
- Put chicken feet in a pot. Pour in enough water to cover all the chicken feet.
- Add the ginger and vinegar. Bring to a boil for 2-3 minutes. Dish out chicken feet and rinse in clean water.
- Combine ingredients (A) in a pot and simmer for 25-30 minutes until the flavour of the stock is aromatic. Strain the stock and discard the impurities.
- Put the stock in a pot and add chicken feet and sauce (B). Braise over low heat for 30-40 minutes or until chicken feet are soft and tender. Dish out and serve.
