Tuesday, June 15, 2010

Braised Peanut & Shiitake Mushroom Chicken Feet

I think my family eat alot of chicken feet, and in this blog alone, I have already done 3 recipes using this much known Asian bizarre ingredient! It is definitely an acquired taste and some people couldn't take it for the reason that the feet stayed on the ground and everything else is left to the imagination. According to my Chinese belief, chicken feet is believed to strengthen bones because of its gelatinous content which is high in collagen and in Hong Kong and Malaysia, when someone breaks a leg or bone, their loving moms or wives  will make a soup out of this ingredient with peanuts.

I prefer this braised dish to the soup version as the flavor from the combination of soy sauce with spices and shittake mushrooms together with the addition of garlic, ginger and shallot is more robust and other than a messy and sticky lips while gnawing on this dish, one or 2 feet will not stop you from reaching for the next foot! Gnawing through the cartilage is part of the fun. My almost 6 year old daughter is starting to enjoy this dish and I am glad that her palate is open to anything.

If chicken feet is not available, chicken wings can be cooked the same way but the cooking time is to be reduced by half as the wings will break apart easily if overcooked. And the peanut will need to be soaked to soften it before cooking. As for this dish, I always stop the stove cooking when I see the skin and flesh at the leg joint part starts curling and peeling from the inside bones. At that stage, the chicken feet still retains a crunch but soft to eat and gnaw.

Recipe :

Ingredients :
550g Chicken feet, claws snipped and boiled in water for 5 mins and drained
125g Raw peanuts, outer layer of brown seed coat removed
4 Dried Shiitake Mushroom, soaked and sliced
2 shallots, sliced thinly
5 pips garlic, minced
1 knob ginger, sliced (amount same as garlic)
2 star anise
1/2 tsp Chinese 5 spice powder
4 tsp Sesame oil
2 tbsp Chinese cooking wine
2 tbsp Sugar
1/2 tsp White pepper
1/2 cup Dark soy sauce
1/2 tbsp soy sauce
1 cup water

Method :
1) Heat 2 tbsp cooking oil in a large cooking pot.
2)Add in the shallot, garlic, ginger and star anise. Mix and saute for 1 min. Add in the mushroom and saute for another 2 mins.
3)Add in the chicken feet and peanuts. Stir to mix with the content of the cooking pot.
4)Add in the sesame oil, cooking wine , white pepper and 5 spice powder. Stir to mix and close the pot lid and let the content steam for 5 mins.
5)Pour in the dark soy sauce, soy sauce and water. Sprinkle in the sugar and stir to mix, turn down to medium low heat and let the content cook and simmer for 40 to 45 mins, stirring every 10 mins. The liquid will be reduced and check at the last 10 mins of cooking , if required add another 1/4 cup of water and cook for the remaining time or till the soft texture you want.
6)Serve warm and garnish with cilantro.

Serves : 3 to 4 person

1 comment:

terri@adailyobsession said...

oh my goodness, this is the best ! i'm coming for dinner!!!