Braised Chicken Feet with Abalone Sauce and Shiitake Mushrooms 鮑汁冬菇燜鳳爪
Tender chicken feet are first deep-fried then braised to perfection with rich abalone sauce and aromatic shiitake mushrooms, creating a flavorful and satisfying dish.
Hong Kong
Chicken
Nutrition (per serving)
892kcalCalories
38.5gProtein
12.2gCarbs
72.4gFat
1.8gFiber
1840mgSodium
Ingredients
- 800g Chicken feet
- 8pcs Dried shiitake mushrooms
- 3tbsp Abalone sauce
- 2tbsp Oyster sauce
- 1tbsp Dark soy sauce
- 1tbsp Light soy sauce
- 2tbsp Shaoxing wine
- 20g Rock sugar
- 2pcs Star anise
- 2pcs Bay leaves
- 4pcs Garlic cloves
- 3pcs Ginger slices
- 2stalks Scallions
- 500ml Cooking oil (for deep frying)
- 500ml Water or chicken stock
- 1tbsp Cornstarch
- 2tbsp Water (for slurry)
- 1000ml Ice water
Steps
- Thoroughly clean the chicken feet and trim the nails. Soak the dried shiitake mushrooms in warm water until soft, reserving the soaking water.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the braised chicken feet hot, garnished with fresh scallions.
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