Braised Goose Feet with Shiitake Mushrooms
This classic Cantonese goose feet dish features deep-fried, braised goose feet cooked alongside shiitake mushrooms and cured ham. It is rich in collagen, with a soft, smooth texture and a rich, mellow, flavorful taste.
Ingredients
goose feet (washed, blanched in boiling water, deboned, tendons and claws removed, each cut into 3 pieces)
10
soaked shiitake mushrooms (stems removed, washed)
50 g
cooked ham (sliced)
15 g
bamboo shoots (sliced)
30 g
lard (for flash-frying goose feet)
500 g (75 g used)
stock (for braising)
250 g
fine salt (for seasoning)
to taste
cornstarch slurry (for thickening sauce)
to taste
MSG (for seasoning)
to taste
sesame oil (for seasoning)
to taste
ground black pepper (for seasoning)
to taste
Instructions
1
Prepare goose feet
Wash the goose feet, blanch in boiling water until cooked, remove, discard bones, tendons and claws, cut each into 3 pieces, parboil in boiling water, remove, rinse with cold water, and set aside.
2
Fry goose feet
Heat a wok, pour in lard. When the oil reaches medium-low heat, add the goose feet and flash-fry for 2 minutes, then remove.
3
Braise to finish
Remove the stems from the shiitake mushrooms and wash them, slice the bamboo shoots, then add both to the wok and stir-fry until fragrant. Add the goose feet and stock, simmer over medium heat for about 20 minutes. Stir in MSG, fine salt, ground black pepper, sesame oil, and cornstarch slurry to thicken the sauce. Add the sliced cooked ham, transfer from the wok to a serving plate, and serve.
