Ingredients
750 g chicken feet (about 1.65 lbs), 200 g porcini mushrooms.
Seasonings
Scallion sections, ginger slices, chopped scallions, fine salt, MSG, and lard to taste.
Preparation
1. Cut off the tips of the chicken feet, peel off the tough outer skin, and rinse thoroughly under cold water. Chop into small pieces and place in a bowl. Sprinkle with a little salt and toss to coat, then blanch in boiling water briefly. Drain and rinse under cold water.
2. Soak the porcini mushrooms in clean water, remove the stems, wash thoroughly, then briefly blanch in boiling water, drain, and set aside.
Steps
1. Place a clean pot over heat, add lard and heat until hot, then add scallion segments and ginger slices, stir-frying until fragrant.
2. Add the chicken feet pieces and porcini mushrooms, then stir-fry for 5 minutes.
3. Then add enough water to bring to a boil, reduce to low heat and simmer for about 1.5 hours until the chicken feet are tender and fully cooked.
4. Add salt and MSG to taste, then ladle into bowls and sprinkle with chopped scallions before serving.