Braised Chicken Feet with Mushroom 香菇焖鸡脚

This is the most adult dish that my son likes. However, he does not like the smell of the spices, so I don’t usually put it if he is eating.

Ingredients:

• 30 chicken feet
• 20 pieces of mushroom (I’m using small ones)
• Hard-boiled eggs (Optional)

Spices:

• Orange Peel
• Cinnamon Stick
• Cloves
• Anise Star
• Cardamom

Seasonings:

• 3 tablespoon Oyster Sauce
• 1 tablespoon Light Soy Sauce
• 2 teaspoon Dark Soy Sauce

How to do it:

1. Wash & cut away nails on the chicken feet.
2. Marinade with 1 tablespoon of light soy sauce and 1/2 teaspoon dark soy sauce.
3. Soak mushroom in water till soft, remove stalks.
4. Drain chicken feet from soy sauce.
5. Deep fry chicken feet till golden brown. Remove & drain.
6. Add fried chicken feet, mushroom, spices & hard-boiled eggs (optional) into a pot of boiling water.
7. Add in the seasonings and let in simmer for 4 hours so till the chicken feet & mushrooms are soft.
8. You can add more seasonings if you find it too bland.

Note:
You can choose not to use spices and use quail eggs instead of regular chicken eggs.

Crunchy Golden Pillows 香脆腐皮肉包

Last Sunday, we went to a food court for dinner and found this stall selling these fried stuff. They have a very fanciful name to it, which I have since forgotten.

Yesterday, I thought I would try my hands to make it. Although, the result was not the same as the original but still it was edible. ;p

Ingredients:
(makes about 25 thin pillows)

• 150g minced pork
• 5 water-chestnuts, skinned & diced
• 2 sprigs of spring onions, diced
• 1 sheet of bean curd skin
• Oil for deep-frying

How to do it:

1. Mixed the minced pork, water chestnut & spring onions together; mix well.
2. Use a damp cloth to clean the bean curd skin.
3. Cut bean curd skin into squares; about 15cm x 15cm.
4. Put a small amount of the meat mixture on one corner and wrap it (turn up twice, fold left, then right, tuck the end inside … hope u understand)
5. Dust with rice flour and fry the ‘pillow’.
6. Remove when the ‘pillow’ turned golden brown.

Note:

You can dip it with a bit of vinegar. You can use chicken meat instead of pork.You can switch water chestnuts with onions for the crunch and spring onion with other vegetables. You can also add ginger to the vinegar. Did you realize no salt was added? That’s because the bean curd skin is salty. Therefore, salt is not required. Remember to clean with a damp cloth to reduce the saltiness.