Our second #MakanMuhibbah series is for our Chinese family. Love it or hate it, Chicken Feet is a delicacy and also a norm in our Malaysian food culture. Once a poor man’s food, now they serve it everywhere from hawker stalls to high end Dim Sum restaurants. If you are a Chinese Cuisine novice, this would be a good recipe for you to try out!
” Fancy Phoenix Claws ”
- 500g chicken feet, cleaned and trimmed
- 2 tsp. dark soy sauce
- Oil for frying
- 2 tbsp. oil
- 1 bulb smoked garlic, loosen into cloves
- 1 bulb garlic, loosen into cloves
- 3 – 4 dry chillies
- 1 cinnamon stick
- 1 star anise
- 8 dry Chinese mushrooms, soaked
- 1L Water
- 1 tbsp. dark soy sauce
- ½ tsp. salt
- 1 tbsp. gula melaka/gula nisan
1. Marinate chicken feet in dark soy sauce for 15 minutes. Drain and pat dry with paper towels. Deep fry for a few minutes just to get a nice dark caramel colour. Set it aside.
WARNING: OIL WILL SPLATTER. Make sure cover wok or pot with a lid throughout frying process.
2. While frying the chicken feet, boil mushrooms in a little water and chicken stock powder for 10 minutes. Set it aside.
This process gives flavour to the mushrooms and makes it juicy and tender
3. Dry whole garlic cloves with dry chillies until fragrant.
Fry just for a minute to brown the garlic skins.
4. Add in fried chicken feet and toss for about a minute.
Mix it all up.
5. Add in cinnamon stick, star anise, mushrooms, water, dark soy sauce and salt. Simmer covered for about 45 minutes on medium low heat, until chicken feet is tender and off the bone.
6. Add in gula melaka and adjust seasoning if necessary.
They should be tender and succulent.
Dry Chinese mushrooms are fragrant but very bland in reality. Boiling it in chicken stock beforehand allows it to tenderise and build flavour. Deep frying chicken feet beforehand gives a nice dark brown colour and retains shape throughout the cooking process.