👨‍🍳 作り方

1. 1

   If using pre-fried chicken feet, rinse them briefly. If using raw chicken feet, clean them thoroughly, trim nails, and blanch in boiling water for 5 minutes. Drain and rinse.

   💡 プロのコツ: Pre-frying chicken feet (deep-frying until lightly browned) before braising results in a more tender and gelatinous texture.
2. 2

   Soak dried shiitake mushrooms in warm water until softened. Remove stems and slice the caps if large.

3. 3

   In a pot or Dutch oven, heat the onion oil over medium heat. Add sliced ginger, garlic, and dried chilies. Stir-fry until fragrant.

4. 4

   Add the spring onion stems and stir-fry for another 2 minutes until slightly softened.

5. 5

   Add the shiitake mushrooms and stir to combine.

   💡 プロのコツ: Ensure the mushrooms are evenly distributed.
6. 6

   Pour in the water, Shaoxing wine (if using), light soy sauce, thick soy sauce, oyster sauce, sugar (if using), and pepper. Bring the mixture to a rolling boil.

7. 7

   Add the chicken feet to the pot. Ensure they are submerged in the liquid. Cover the pot, reduce heat to low, and simmer for 1.5 hours, or until the chicken feet are very tender and the skin is gelatinous.

   💡 プロのコツ: Stir occasionally to prevent sticking and ensure even cooking.
8. 8

   Remove the chicken feet and mushrooms from the pot. If the sauce is too thin, you can reduce it over medium-high heat until it reaches your desired consistency. Serve the chicken feet and mushrooms with the sauce, garnished with chopped spring onions.