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We hope you got insight from reading it, now let’s go back to mushroom chicken feet noodle recipe. You can have mushroom chicken feet noodle using 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Mushroom Chicken Feet Noodle:
- Prepare Fried chicken feet
- Prepare Soaked Shitake mushroom
- Prepare 5 cloves garlic
- Use 2 pcs sliced ginger
- Use 2 pcs star anise
- You need 1 tsp sugar
- You need 6 tbsp soy sauce
- Prepare 1 tbsp oyster sauce
- Provide 1 tbsp black vinegar
- Get 1 tbsp dark soy sauce
- Take Pinch salt and pepper to adjust taste
- Get Wanton Noodle Recipe
- Take Wanton noodle
- Provide 2 tbsp soy sauce
- Use 1 tsp sesame oil
- Take 1 tbsp fried onion oil
- Prepare 1 tsp dark soy sauce
Steps to make Mushroom Chicken Feet Noodle:
- Blanch the chicken feet in a pot of hot water for 10 minutes to remove exessive oil and set aside.
- Stir fry ginger, garlic and star anise till aromatic and add in mushroom. You can add Shaoxing wine here to spice up the aroma. Add in chicken feet and sitr a short while. Pour in enough water to cover the chicken feet and let it simmer in low heat for 2 hours. Use a pressure cooker for better to soften the chicken feet. Add water if necessary.
- After simmer for 2 hours, add in sauce ingredients and let it simmer for another 30 minutes. Add in corn starch solution after that to thicken the gravy. Mushroom chicken feet is done.
- Boiled wanton noodle in hot water and soak in cold water and back to hot water. Cooking this noodle only takes about 5 minutes.
- Mix the cooked noodle in a plate with the sauce ingredients. Add in the mushroom chicken feet gravy and chicken feet on top and serve.
All the juices packed inside the mushroom erupted when I bit into it. The braised sauce and natural sweetness of the Shiitake mushroom just came gushing out! I know I will be back for the chicken feet, mushrooms and dumplings! Add in cinnamon stick, star anise, mushrooms, water, dark soy sauce and salt. Add in gula melaka and adjust seasoning if necessary.
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