MUSHROOM
4 Chicken feet - cut in two
6 Chicken drumsticks - cut in two
4 Dried Mushrooms - cut in two
5 Slices ginger
1 clove garlic, minced
1 tsp Nam Yee ( fermented red beancurd)
3 Dried chili tear in two and soaked
2 Tbsp sesame oil
1 stalk spring onion
600 ml fresh chicken stock. Add
1 Tbsp rice wine
Marinade (A)
Marinate chicken, chicken feet and mushrooms with :- (1 hour)
1/2 tsp sugar
1/4 tsp thick soya sauce
Marinade (B)
In a bowl mixed together :-
1 1/2 Tbsp light soya sauce
1/2 tsp thick soya sauce
1 Tbsp Oyster sauce
15 g rock sugar
1/2 tsp pepper.
Thickening :- 1 Tbsp cornflour mixed with 2 Tbsp water.
1. Heat sesame oil in a heavy bottomed saucepan.
2. Add ginger, garlic and Nam Yee fry over low heat till fragrant.
3. Add marinated chicken etc. (A) add some water and boil for 20 mins first.
4. Stir in Marinade (B) and dried chili.
5. Pour in 600 ml fresh chicken stock.
6. Cook covered over low heat till cook.
7. Thicken with cornstarch mixture.
8. Dish out, garnish with sliced spring onion.
