To be truthful, I have not really tasted chicken feet before but Peter had. He said it was taste but rather rubbery. I’ll take his word for it. 🙂
1-2 lbs chicken feet, cleaned thoroughly
1/2 cup soy sauce
1 cup cider vinegar
½ teaspoon whole peppercorn
3 bay leaves
1/2 tablespoon sugar
5-6 cloves garlic, crushed
1 tsp dried chilli
3-4 tbsp vegetable oil
1½ cups water
Method of Preparation:
Clean the chicken feet thoroughly and trim all claws. Butchers usually would have trimmed the scary claws already. 🙂
Heat a large saucepan or a wok and add the chicken feet with the soy sauce, vinegar and water.
Also add the bay leaves, peppercorn, sugar and half of the crushed garlic. Do not stir. Bring this to a boil and then lower down the heat and leave to simmer for three quarters of an hour. (45 minutes)
Remove the chicken feet from the remaining liquid. Drain and then set aside the stewed feet. Do not discard the liquid sauce from the wok. Pour in a container and set aside.
Clean the wok and heat.
Add the oil. Stir in the remaining garlic and fry until fragrant.
Add the dried chilli.
Stir in the fried chicken feet and fry until sizzling hot.
Pour in the liquid sauce and heat for a minute or two.
Transfer into a serving bowl and enjoy with a few beers.
This recipe is one of my favourite. It slight sour taste makes for a good hearty meal.
1 banana blossom (a can of banana blossom from Asian supermarket)
1 cup coconut milk (fresh or canned)
2 large tomatoes, chopped
1 medium onion, chopped
50 g of cooked pork, sliced into thin strips (optional)
2 tbsp vegetable oil
2 tbsp vinegar
salt & freshly ground black pepper
Method of Preparation:
Prepare the banana blossom (if using the fresh sort) by removing and discarding the tough outer layers. Then slice thinly crosswise.
Soak the slices in salty water for 10 minutes. Then squeeze until most of the liquid had been drained out. The procedure is to remove any bitter taste from the banana heart (if only you can also do this with the human heart 🙂 lol)
Rinse the banana heart slices in cold water and then set aside to drain.
Heat the oil in a wok or a large frying pan.
Saute the garlic until aromatic and golden brown, please do not burn, otherwise it will leave a bitter taste.
Add the onion and the tomatoes to the garlic and allow to cook for 3 minutes until the tomatoes are softened and the onion translucent.
Stir in the banana blossom as well as the pork (if using)
Season with salt and freshly ground pepper. Add the vinegar and leave to simmer for 2 minutes.
Pour in the coconut milk. Give it a stir and cook for a couple of minutes more.
Remove from heat and serve immediately with freshly boiled rice.