Dec 4, 2008

Braised Chicken Feet w/Mushroom Noodle

Last night dinner was my aunt signature dish - Braised chicken feet & mushroom. We will have this at least once a month. It's commonly serve in some of our local wanton mee stall. It's quite tedious to fry the fresh chicken feet as the oil will tend to splash out of the pot.

I brought it to my office a few times to share with my colleagues, all of them give a thumb up for it. The chicken feet was braised till very soft and the sauce was so rich & fragrant that it goes so well with noodles or plain porridge.

Recipe - Braised Chicken Feet w/Mushroom Noodle
18-20 pcs chicken feet
5 pcs dried mushroom (soaked & cut into half)
3 cloves garlic
3 pcs cardamon

Seasoning for chicken feet(marinate for at least 30mins):
2 tsp dark sauce
1 tsp sesame oil
1 tsp wine

Gravy for braising:
600 ml Stock
1 tbsp dark sauce
1 tsp light soya sauce
1 tsp sugar
1 tbsp oyster
1 litre water
1 tbsp wine
Thickening: 1/2 tbsp potato flour mix with 2 tbsp water (optional)

1. Deep fry chicken feet.
2. Place fried chicken feet into a pot.
3. Add garlic, cardamon & gravy and bring it to boil.
4. Lower heat to simmer till chicken feet almost done, add mushroom.
5. Add thickening.

For noodle - any type of egg noodles, ramen, shanghai noodle or rice noodle are suitable. Usually I like to use this type of Japanese ramen from Nissin. ($1.80 per pack available in NTUC & coldstorage - Jap Section)
1) Boil the noodles till cook & drain.
2) Blanch any type of green veg.
3) Mix noodle with some fried shallot oil, pepper, sesame oil & chicken feet gravy.
4) Serve with green veg & chicken feet w/mushroom as shown in the picture.


Anonymous said...


In chinese, what is cardamom? Do I have to go to the medical hall to get it?

Please advise.

Thank you.

Wen said...

Hi Annonymous,

You can get it in supermarket or any dry groceries store in wet market.

I posted a pic of it for your ref.


Post a Comment

Popular Posts