Braised Chicken Feet With Mushrooms 香菇焖鸡脚/凤爪

An old school dish that is so flavourful and tasty, perfect to pair with rice, porridge or noodles. This dish usually involves long hours of simmering. The common method is to deep fry the chicken feet then simmer over low heat until the chicken feet is soft. 

The recipe that I'm sharing here is a simplified version cooked using Song Cho Electric Pressure Cooker SC-EP5. It's ELECTRIC, means the pressure and cooking time were preset and taken care by the pressure cooker itself. So convenient and fuss-free. 

Song Cho Electric Pressure Cooker SC-EP5.
Find out more products details from Song Cho E-Shop

Ingredients: 材料

8pcs Dried Shiitake Mushrooms (soaked) 香菇 8朵，浸软

1kg Chicken Feet or 500g Chicken Feet + 4 Chicken Drumstick 鸡脚/凤爪 1kg 或500克+4只鸡腿

1 thumb size Ginger, sliced 姜 6片

8 cloves Garlic, pounded 蒜头 8瓣

3 Shallot 小葱头 3粒

1pc Star Anise 八角 1个

3 Clove 丁香 3粒

Optional: 80g Peanut, soaked 花生 80克，浸软（也可以不放）

Some Coriander for garnishing 芫荽 少许

(A)

1 tbsp Corn Flour 玉米粉/粟粉 1汤匙

1 tbsp Light Soy Sauce 酱油 1汤匙

1 tbsp Sesame Oil 麻油 1汤匙


(B)

2 tbsp Abalone Sauce 鲍鱼汁 2汤匙

1 tbsp Oyster Sauce 蚝油 1汤匙

2 tbsp Light Soy Sauce 酱油 2汤匙

1/2 tbsp Dark Soy Sauce 黑酱油 1/2汤匙

1/8 tsp White Pepper 胡椒粉 1/8小匙

8g Rock Sugar 冰糖 8克

1 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1汤匙

150g Water 水 150克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. If using chicken drumstick: mix (A) and rub on chicken drumstick, cover and marinate in the refrigerator for 2 hours. 
先腌制鸡腿：加入（A）材料，拌均后盖上保鲜纸放进冰箱腌两小时。

2. Blanch chicken feet, drain. Rub some oil, bake in a preheated oven 200'C for 15 minutes. Can be air fried or deep fried, set aside. 
鸡脚用热水烫过，抹干。刷上少许油，放进烤箱以200度烘烤15分钟。没有烤箱的话，可以气炸或油炸。

3. Add all (B) ingredients in a saucepan, simmer until rock sugar is fully dissolved.
将（B）材料放进锅里小火把冰糖煮溶。

4. Add all ingredients (except coriander) into Song Cho Electric Pressure Cooker inner pot, mix well. 
把所有材料（除芫荽）放进松厨电压力锅内锅，拌均。把香菇，花生和鸡脚放在底部。

5. Close the lid and ensure the pressure cooker is properly locked and balancing weight is properly placed. Plug in and turn on power, press <BEANS/ TENDON> function (default cooking time is 40 minutes after sufficient pressure is formed).
盖上锅盖，把盖子锁好，配重头戴正。开电源，按《BEANS/ TENDON》 功能（默认烹煮时间在气压饱和后为40分钟）
Note: If preferred softer peanuts, increase cooking time. 如果喜欢较软绵的花生，可以延长烹煮时间。

6. When it is done, the control panel will indicate <bb> text and it goes into keep warm stage. Press <CANCEL> button and turn off the power. This step is important to ensure the pressure is released faster. When the indicator drop, it is ready. Garnish with coriander and serve warm with rice, noodle or porridge. 
烹煮完成后，显示荧幕会出现《bb》字体。按《CANCEL》即取消保温程式。关掉电源，这样能使压力比较快降低。当指示阀下降后，打开锅盖，即可上碟，加入芫荽点缀，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!