January 22, 2010

Fung zhao @ chicken feet


  • 1 kg medium-sized chicken feet
  • 1 clove garlic
  • 2 medium pcs onions
  • 1 tsp chopped ginger
  • 1 tbsp or 12 g iodized salt
  • 200 ml tomato sauce
  • 70 ml tomato paste
  • 1/2 cup or 125 g refined white sugar
  • 1 tbsp or 12 g white pepper
  • 2 tsp or 12 g chili powder
  • 2 small pcs red bell pepper
  • 1 tbsp or 20 ml sesame oil
  • 1 can or about 235 ml black beans
  • 1/2 bar butter


  1. Put the chicken feet in a pressure cooker and add 3 cups of water seasoned with 2 tsp of salt. Boil for 15 minutes or until tender. You can use a casserole if a pressure cooker isn’t available, but cooking will take a longer time (about an hour).
  2. When the chicken feet are tender enough, drain them and set aside, but keep the drained stock.
  3. White waiting for the chicken feet to cook, mince the garlic and onions, and chop the ginger to make a teaspoonful. Also prepare all the other ingredients.
  4. Once all the ingredients are set, put the butter on the wok or skillet and use medium heat to melt it. Saute garlic, onion and ginger, then add the chicken feet. Since they are already tender, you just need to stir-fry them for 5 to 10 minutes.
  5. After a few minutes, stir in the tomato sauce and tomato paste using the wooden ladle. Continue mixing gentle.
  6. Then add 1 cup of stock. Simmer for few minutes. Add the remaining ingredients and season to taste. The sauce should have a sweet and salty blend.
  7. Simmer until the sauce thickens slightly.
  8. When the sauce is thick enough turn off the stove and put the dish iis ready to be served.
*My fav feet, must learn how to cook them, although my hubby wont touch them all, I'll just have to enjoy them by myself :)

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