Braised Chicken Feet with Abalone Sauce and Shiitake Mushrooms

Ingredients

Instructions

1. 1

   Thoroughly clean the chicken feet and trim the nails. Soak the dried shiitake mushrooms in warm water until soft, reserving the soaking water.

2. 2

   Heat the cooking oil in a wok over high heat. Carefully deep-fry the chicken feet until they turn golden brown and puffy. Remove and immediately transfer them to ice water to soak until they become wrinkled.

3. 3

   Drain the chicken feet and set aside. In a clean pot, add a small amount of cooking oil, then sauté the garlic cloves, ginger slices, star anise, and bay leaves until fragrant.

4. 4

   Add the braised chicken feet, shiitake mushrooms, abalone sauce, oyster sauce, dark soy sauce, light soy sauce, Shaoxing wine, and rock sugar to the pot. Pour in the water or chicken stock, along with the reserved mushroom soaking water.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes until the chicken feet are very tender.

6. 6

   In a small bowl, combine the cornstarch and water to create a slurry. Stir the slurry into the simmering sauce to thicken it to your desired consistency.

7. 7

   Serve the braised chicken feet hot, garnished with fresh scallions.