Braised Chicken Feet Noodles
This is our all time favourite. Braised Chicken Feet noodles aka 鸡脚面. I kind of got tired of the long queues at our favourite chicken feet noodle stall nearby our place. The queue has been unusually ridiculous. I waited for 45 minutes the other day. Terrible.
So I decided to make my own braised chicken feet noodles ala ho sim lang style. My challenge was to make it such that the chicken feet still retains the gelatinous strains and the chewiness of the meat but yet tender and full of flavour.
I don’t quite like the ones at the Chicken Feet noodle shop because they usually deep fry the chicken feet first before braising. That method kind of makes the feet puffy and wrinkly. I prefer them cooked my way.
Truth be told it was quite a tedious process, but totally worth it. The preparation for the chicken feet took almost a whole day to prepare. The noodles was the easy part.
10 pieces of Chicken Feet (usually the wet market uncle would already pack them in packs of 10, very convenient)
5 pieces of Dried Shitake Mushrooms
3 thin slices of Ginger
3 cloves of Garlic
3 stalks of Spring Onions
1 piece of Star Anise
2 tbsp of Oyster Sauce
1 tbsp of Light Soya Sauce
2 tbsp of Dark Soya Sauce
1/4 cup of Shao Xing Hua Tiao Jiu
Sprinkle of White Pepper
1 tsp of Castor Sugar
Shin Ramen Noodles (Korean instant noodles)
Water reserved from the soaking of mushrooms
1. Soak the shitake mushrooms in half a bowl of hot water. After they are soaked, slice the mushrooms into halves. Reserve the water for later.
2. In a pot, boil the chicken feet until the water becomes oily. Reserve the stock for frying vegetables (eg. Mani Cai with Egg). Reserve the chicken feet for later.
3. In a claypot, add 2 tbsp of Olive oil, turn heat to medium, add ginger slices, crushed garlic (not minced), spring onions halves (about 4 cm lengths) and star anise. Saute until fragrant. Fragrant here means all the smells of the ingredients become one. Remember to leave some finely chopped spring onions for garnishing.
4. Next add the soaked mushroom halves and stir fry with the rest of the ingredients for a while before adding the chicken feet into the pot to stir fry as well. Do this for a few minutes. Add sugar and white pepper. Continue to mix.
5. While the ingredients are frying, prepare the seasoning mix of sauces in a small bowl. Once ready, pour the seasoning sauce into the pot and give it a good stir. Add the reserved mushroom water into the pot until all the chicken feet are covered.
6. Bring to a boil and then turn the heat down to a simmer with lid on. Continue to cook for at least an hour. After that turn the heat off and leave it in the pot to soak up the marinate. Boil with lid on again and leave it to marinate overnight.
7. After more than 12 hours in the pot, the longer the better and in my case, almost 24 hours later, I turned up the heat for one last time before assembling my braised chicken feet noodles for breakfast.
8. In a separate pot, cook the Korean instant noodles. You can use whatever noodles you want. I like the Korean noodles because they are quite filling and easy to cook. Once cooked, plate it. Add a little dollup of ketchup and mix with sauce from the braised chicken feet.
9. Give the noodles a good mix, assemble the chicken feet and mushrooms and a generous sprinkle of chopped spring onions. Serve hot.
Boil chicken feet until stock is oily.
Soak shitake mushrooms in hot water
Saute dry ingredients until fragrant
Cooked chicken feet
Chopped spring onions
Braised Chicken Feet noodles