Ingredients
Chicken feet 300 g (about 10 oz), shiitake mushrooms 50 g (about 1.75 oz), cilantro 10 g (about 1/3 oz).
Seasonings
15 g scallion segments, 10 g ginger slices, 1 star anise, 1 teaspoon salt, 1/2 teaspoon each of MSG and chicken bouillon powder, and a little vegetable oil and cooked chicken fat.
Preparation
1. Soak the dried shiitake mushrooms in water until softened, remove the stems, rinse clean, then blanch in boiling water until fully cooked, remove, and slice.
2. Pick the tender cilantro leaves, rinse them under clean water, and drain well.
3. Remove the tough outer skin and yellow membrane from the chicken feet, cut off the tips, then soak them in clean water and rinse thoroughly.
4. Place the chicken feet in a pot of cold water, bring to a boil and cook for about 5 minutes, then remove, rinse under cold water, and drain well.
Steps
1. Heat oil in a pot until hot, add chicken feet and dry-fry briefly, then add scallion sections, ginger slices, and star anise, stirring well. Pour in enough water to cover and bring to a boil.
2. Then reduce the heat to low and cook for 10 minutes, add the shiitake mushrooms and salt, cook over medium heat until fully cooked, and skim off any foam that rises to the surface.
3. When the chicken feet and shiitake mushrooms are fully cooked, remove and discard the scallion, ginger, and star anise. Season with MSG and chicken bouillon, drizzle with cooked chicken fat and stir to combine. Sprinkle with cilantro leaves, then transfer to a bowl and serve.