Chicken feet or chicken claws is still considered a bizarre food to some countries. But it is so loved by asians, especially Chinese, Korean and Thai. It’s delectable texture and collagen are the reasons why some ladies are so captivated! Moreover, it’s list of health benefits goes on from strengthening your immune system, strong nails, reducing risk of brittle bones and assisting digestion.
There are wide varieties of recipes calling for this ingredient. The common ones for Chinese are braised using spices, fried and making delicious broth out of it, thru slow cooking which extracts it’s goodness into the broth. Korean of course prefer theirs fried and cooked in an appetising spicy red sauce. Whereas Thailand is well known in making sour and spicy cold dish using chicken feet’ skin @ boneless.
Today I’m sharing this recipe usually prepared by Chinese on occasions. Braised Chicken Feet with Mushrooms. This method of cooking involves a long time of simmering. Traditionally, the claws are briefly fried prior to braising in sauce to make the texture looks more appealing. However, people are moving towards healthier option for their diet, so the good news is you may skip the deep fry and it’s same as delicious. As a matter of fact, it is my preference not to fry it.
The ingredients in this recipes are easy to sort. Dried shiitake is required because of it’s concentrated umami. Lard is optional, but I believe in it imparting more flavours into any dishes and of course spices like star anise and garlic are part of the essence.
A thermal cooker or pressure cooker will save more of your time in cooking this dish. Time required for each is stated in note below.
Now if you are ready to cook, here’s the recipe! Happy cooking!
Braised chicken feet with mushrooms RecipePrint This
- 10 chicken feet, cleaned and nail cut off
- 6 dried mushrooms, soaked until soft with 400ml water, keep its soaking water for later use
- 10g ginger thinly sliced and bruised
- 5 star anise
- 8 cloves garlic
- half tspn salt
- half tspn white pepper
- Half tbspn sesame oil
- 1 tbspn dark soy sauce
- 2 tbspn oyster sauce
- 5 tbspn light soy sauce
- 1 tspn xiaohsing wine
- 3 cubes rock sugar
- 400ml of mushroom soaked water
- 2 small cubes of pork fat
* If you prefer less rubbery and loose skin texture of chicken feet, may deep fry chicken feet until golden brown before braising. I skipped this. It taste better! Personal preference..
Sear pork fat in deep pot over high heat, you will see oil coming out from those pieces of fat. Discard once you got desired amount of oil enough to brown other ingredients.
Brown garlic , ginger and star anise until fragrant.
Add mushrooms and continue brown for 1 minute, pour in 3 tablespoon of sauce mixture , turn heat to low and let it reduce and absorb into mushroom
Pour in the rest of sauce mixture and chicken feet. Turn to high heat and Bring to boil, then turn heat to low , cover pot, and let simmer for 1.5 hour. Check occasionally. Add in some water if required.
Thermal cooker : Simmer dish using inner pot over stove for 30 minutes then place inside thermal cooker to further cook for at least 2 hours. You may also extend the time as long as it is still warm. Pressure cooke : 30 minutes