Braised Goose Feet with Mushrooms
A Cantonese dish rich in gelatin, with a silky, smooth texture and delicious savory flavor, braised with goose feet, shiitake mushrooms, and bamboo shoot tips.
Ingredients
goose feet
10
wet mushrooms
50 g
cooked ham
15 g
bamboo shoot flowers
30 g
lard
500 g (uses 75 g)
superior stock
250 g
seasoning
to taste
Instructions
1
Step 1
Wash the goose feet, blanch in boiling water until cooked through, then remove and debone, removing the tendons and claws. Cut each into 3 pieces, blanch again briefly in boiling water, then rinse in cold water and set aside.
2
Step 2
Heat a wok and add the lard. When the oil reaches 40–50% hot, deep-fry the goose feet for 2 minutes, then remove and drain. Trim the mushroom stems, slice the bamboo shoot flowers, and stir-fry them together with the mushrooms until fragrant. Add the goose feet and pour in the superior stock. Simmer over medium heat for about 20 minutes, then season with MSG, salt, pepper, and sesame oil, and thicken with a wet cornstarch slurry. Add the ham slices, plate, and serve immediately.
