Chicken Feet Casserole
Chicken Foot Casserole
- Cut chicken feet in half, blanch with scallions and ginger, skim off surface foam, then set aside.
- Dice onion, slice ginger.
- Prepare the sauce blend: light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, MSG, a small amount of sugar to enhance umami, soybean paste, sweet bean sauce, and tomato paste.
- Heat oil in a pot, add diced onion and sliced ginger.
- Add the blanched chicken feet and stir-fry briefly.
- Add a small amount of Pixian doubanjiang (fermented broad bean paste).
- Stir-fry until evenly coated.
- Pour in the pre-prepared sauce blend.
- Stir-fry again to coat all ingredients evenly.
- Add enough water to fully submerge the chicken feet.
- Add dried long beans (added per household preference, as my family loves this ingredient).
- Add…
Ingredients
Chicken feet
Potato
Onion
Light soy sauce
Dark soy sauce
Doubanjiang (chili bean paste)
Oyster sauce
Chicken bouillon powder
MSG
Yellow soybean paste
Tomato sauce
Sweet bean sauce
Instructions
1
Step 1
Cut the chicken feet down the middle, blanch with scallions and ginger, skim off the foam, and set aside.
2
Step 2
Dice the onion and slice the ginger.
3
Step 3
Prepare the sauce mixture: light soy sauce, dark soy sauce, oyster sauce, chicken bouillon powder, MSG, a bit of sugar to enhance flavor, yellow soybean paste, sweet bean sauce, and tomato sauce.
4
Step 4
Heat oil in a wok and add the onion and ginger slices.
5
Step 5
Add the chicken feet and stir-fry a few times.
6
Step 6
Add a small amount of Pixian doubanjiang.
7
Step 7
Stir-fry until evenly combined.
8
Step 8
Add the prepared sauce mixture.
9
Step 9
Stir-fry until evenly combined.
10
Step 10
Add water until the chicken feet are submerged.
11
Step 11
My family loves dried long beans, so I added some.
12
Step 12
Add the potato chunks. I didn't have rice cakes or corn at home and didn't want to go out to buy them, so I left them out. Transfer everything to a pressure cooker and cook for 10 minutes once it comes up to pressure.
13
Step 13
Transfer the contents from the pressure cooker back to a wok and reduce the sauce over high heat. Serve.
