Braised Duck Feet with Fresh Mushrooms

Name: Braised Duck Feet with Fresh Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 10 g Fresh mushrooms (remove all mud and debris, score, pierce to absorb water); 200 g Duck feet (wash clean, blanch, remove skin); 350 g Choy sum (stir-fry until 90% cooked); 500 g Light broth; 50 g Cornstarch; 10 g Oyster sauce; 15 g Shaoxing wine; a pinch Pepper powder; a pinch Sesame oil; 25 g Starch-thickened sauce; 4 g MSG; 34 g Fine salt (for braising mushrooms and stir-frying choy sum); 150 g Superior broth; 125 g Peanut oil (or lard); 10 g Ginger-infused wine (for braising fresh mushrooms)

Peel duck feet and blanch them; cut fresh mushrooms to size and braise, then stir-fry both ingredients together with choy sum.

35 min

Easy

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Ingredients

Fresh mushrooms (remove all mud and debris, score, pierce to absorb water) 10 g

Duck feet (wash clean, blanch, remove skin) 200 g

Choy sum (stir-fry until 90% cooked) 350 g

Light broth 500 g

Cornstarch 50 g

Oyster sauce 10 g

Shaoxing wine 15 g

Pepper powder a pinch

Sesame oil a pinch

Starch-thickened sauce 25 g

MSG 4 g

Fine salt (for braising mushrooms and stir-frying choy sum) 34 g

Superior broth 150 g

Peanut oil (or lard) 125 g

Ginger-infused wine (for braising fresh mushrooms) 10 g

Instructions

Step 1

Wash the duck feet clean, blanch in boiling water, then remove the duck skin.

Step 2

Remove all mud and debris from the fresh mushrooms, cut a cross-shaped score on the top of each mushroom, wash clean, blanch in boiling water, then rinse with cold water.

Step 3

Place the prepared fresh mushrooms in boiling water to blanch, then braise with ginger-infused wine (10g) and fine salt, set aside, pierce the top of each mushroom and pat dry to remove excess water.