Almond and Chicken Feet Stewed Sea Dog
A classic nourishing dish from Guangdong, slow-stewing seal meat with chicken feet, almonds, and dried longan in a rich, deeply flavored broth. Traditionally valued for nourishing yin and tonifying the kidneys.
Ingredients
Sea dog (about 2500g)
1
Tender chicken feet
6 pairs
Cooked ham
25 g
Lean pork
100 g
Southern almond kernels
5 g
Dried longan flesh
10 g
Scallions
15 g
Ginger wine
25 g
Cooking wine
25 g
Fine salt
5 g
Chicken broth
750 g
Light stock (light broth)
250 g
Boiled water
750 g
Peanut oil
30 g
Instructions
1
Step 1
Place the sea dog on a cutting board, quickly make a horizontal chop at the head (do not cut through). Let it bleed, then soak it in 90°C hot water and scrape off the surface mucus. Cut open the belly, remove the innards, and wash clean. Cut 750g into pieces (each about 25g) and reserve the rest for other uses.
2
Step 2
Cut the ham into 5 pieces and the pork into 6 pieces. Blanch the chicken feet briefly in boiling water, peel off the outer skin, cut off the claws, break the foot bones, and wash clean. Place the almonds in a bowl and wash them.
3
Step 3
Place the pork and chicken feet in a pot of boiling water and cook until done, then add the ham. Remove them all together and transfer to a stewing pot. Blanch the sea dog briefly in boiling water, then remove and wash clean. Heat a wok over medium heat, add 15g of oil, then 10g each of scallions and ginger. Add the sea dog meat and stir-fry briefly, splash in the ginger wine, pour in the light broth, and simmer for 1 minute. Drain through a colander, discard the ginger and scallions, and place the meat in the stewing pot.
4
Step 4
Add the almonds, dried longan flesh, 5g each of ginger and scallions, the Shaoxing wine, salt, and MSG. Finally pour in the boiled water, cover, and steam in a steamer—first over high heat, then reduce to medium heat and steam-stew for about 90 minutes. When the meat is tender and soft, remove, skim the foam from the surface, discard the ginger and scallions, add the chicken broth, and stew for another 30 minutes. Strain the soup through a clean cheesecloth, return it to the stewing pot, cover, and steam over medium heat for 20 minutes. Remove and sprinkle with white pepper before serving.
