Vietnamese Recipes & Cuisines (Poultry)

Stewed Chicken Feet with a Mushroom and Spring Onion Sauce Recipe

(Chan Ga Hap An Voi Xot Nam Hanh La)

Ingredients : Serves 4-5

50 g

1/4 teaspoon

2/3 teaspoon


30 ml

2 slices


2 cloves




15 ml

100 ml

5 ml

5 ml

5 ml

1 teaspoon

1/4 teaspoon

1/4 teaspoon

1 teaspoon

Dried Chinese mushrooms



Chicken feet, scrubbed, claws trimmed off

Dark soy sauce

Root ginger, peeled

Spring onions


Vegetable oil for deep frying

Parsley for garnishing


White wine

Mushroom water

Light soy sauce

Oyster sauce

Nuoc Mam sauce (optional)


Black pepper


Cornflour mixed with a little water

Method :
  • Wash the dried Chinese mushrooms and soak them for 2 hours.

  • Squeeze out the excess water and retain as stock.

  • Marinate for 1/2 hour with salt, sugar and 15 ml oil. Steam for 12 minutes.

  • 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.

  • 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.

  • In a casserole sizzle the wine, add the mushroom water and seasoning except for the cornflour and stew for an hour.

  • Mix in the mushrooms and simmer for 15 minutes. Remove the lid and thicken the sauce with the cornflour.

  • Serve hot in a casserole, garnished with parsley. Guests suck the meat from the feet.

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