Braised Potatoes and Chicken Feet

Method

1. 01

   Step 1

   Ingredients preparation: Wash chicken feet and cut them into easy-to-eat pieces, then blanch them in boiling water; cut potatoes into chunks; cut fish tofu in half for better flavor absorption; slice ginger; cut dried red chilies in half; cut scallions into small sections.

   

2. 02

   Step 2

   Heat a wok over low heat with plenty of oil. Once the oil is hot, add ginger slices and scallion segments. When the edges of the scallions turn golden brown, add dried chili peppers and Pixian chili bean paste. When the chili bean paste releases its red oil, add the chicken feet and stir-fry evenly.

   

3. 03

   Step 3

   Once the chicken feet have been stir-fried until they change color evenly, add enough cold water to cover them. Turn the heat to medium and simmer for about 25 minutes, adding water and stirring occasionally to prevent burning.

   

4. 04

   Step 4

   While the chicken feet are stewing, prepare the seasoning sauce. I used 2 tablespoons of salt, 3 tablespoons of sugar, half a tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, and 1 tablespoon of oyster sauce. The proportions of salt, sugar, and other seasonings can be adjusted according to taste.

   

5. 05

   Step 5

   After the chicken feet are stewed until slightly tender, add the chopped potatoes and the prepared seasoning sauce, along with enough water to cover the potatoes. When the potatoes are almost done, add the fish cakes and fish tofu, simmer over low heat for about 5 minutes, and then it's ready to serve.

   

6. 06

   Step 6

   This method of stewing results in chicken feet that are tender, savory, and flavorful; potatoes that are soft and fluffy; and fish tofu that absorbs the broth and becomes chewy and flavorful. Even the broth is delicious when dipped in steamed buns! Give it a try!