Braised Chicken Feet With Tom Yum Paste/Chicken Feet

Braised Chicken Feet With Tom Yum Paste.jpg

Braised Chicken Feet
Braised Chicken Feet.jpg

20 chicken feet (cut off claws)
Oil for deep frying
2 tbsp oil
4 shallots – sliced
10 cloves garlic
1 star anise
2 stalks lemongrass
2 inch galangal
3-4 kaffir leaves
6 dried chillies – cut into halves
1/2 tsp szechuan peppercorns
6 dried mushrooms – soaked till soft
2 tsps corn flour – mixed with 2 tbsp water

Seasoning Ingredients
1 tsp white pepper
1 tbsp light soy sauce
2 tsps dark soy sauce

Sauce Ingredients (combined)
800 ml chicken stock
1 tbsp dark soy sauce
2-3 tbsp tom yum paste
2 tsps light soy sauce
2 tsp sesame oil
2 tsp shaoxing jiu
1 tsp Rose wine
1/2 tsp pepper
1/2 tsp five-spice powder
1 tbsp oyster sauce

1) Marinade chicken feet with seasoning ingredients for at least 2 hours.
2) Heat wok with enough oil for deep frying until hot. Put in chicken feet and cover the wok to avoid oil splattering. Deep-fry the chicken feet for 5 minutes or until golden brown. Drain from oil and soak in cold water for 1/2 hour. Drain.
3) Heat wok with 2 tbsp oil and lightly brown shallots and garlic. Add star anise, dried chillies, lemongrass, galangal, kaffir leaves and peppercorns and return chicken feet to the wok. Toss briefly for 2 minutes.
4) Put chicken mixture into earthen pot/crock pot and add combined sauce ingredients. Cook on medium heat for 1 hour. Add the mushrooms and continue to slow cook, stirring occasionally, for 11/2 hours or until chicken feet is tender.
5) Thicken sauce with corn flour mixture.


For normal version, omit tom yum paste, kaffir leave, lemongrass & galangal


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