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
Ingredient:
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
pepper

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)

Method:
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)
Method:
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.