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50 g
1/4 teaspoon
2/3 teaspoon
12
30 ml
2
slices
2
2
cloves
Seasoning
15 ml
100 ml
5
ml
5
ml
5
ml
1
teaspoon
1/4 teaspoon
1/4 teaspoon
1
teaspoon
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Dried Chinese mushrooms
Salt
Sugar
Chicken feet, scrubbed, claws trimmed off
Dark soy sauce
Root ginger, peeled
Spring onions
Garlic
Vegetable oil for deep frying
Parsley for garnishing
White wine
Mushroom water
Light soy sauce
Oyster sauce
Nuoc Mam sauce (optional)
Sugar
Black pepper
Salt
Cornflour mixed with a little water
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Method :
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Wash the dried Chinese mushrooms and soak
them for 2 hours.
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Squeeze out the excess water and retain as
stock.
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Marinate for 1/2 hour with salt, sugar and
15 ml oil. Steam for 12 minutes.
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Blanch the chicken feet in boiling water
for 5 minutes. Remove and coat with dark soy sauce. Deep fry in hot oil
until golden. Drain, leaving 30 ml oil for sauteing.
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Mince the ginger, spring onions and
garlic. Heat the reserved oil in a casserole and saute the ginger,
spring onions and garlic until fragrant. Add the chicken feed and stir
fry.
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In a casserole sizzle the wine, add the
mushroom water and seasoning except for the cornflour and stew for an
hour.
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Mix in the mushrooms and simmer for 15
minutes. Remove the lid and thicken the sauce with the cornflour.
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Serve hot in a casserole, garnished with
parsley. Guests suck the meat from the feet.
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