Yield: 4 servings
|2 ounces||Dried Chinese mushrooms|
|\N \N||Vegetable oil -- for deep|
|12 \N||Chicken feet, scrubbed,|
|\N \N||Claws trimmed off|
|2 tablespoons||Dark soy sauce|
|3 slices||Ginger root -- peeled|
|2 \N||Green onions|
|2 \N||Cloves garlic|
|\N \N||Parsley -- for garnish|
|1 tablespoon||White wine|
|½ cup||Mushroom water|
|1 teaspoon||Light soy sauce|
|1 teaspoon||Oyster sauce|
|1 teaspoon||Nuoc Mam sauce -- optional|
|¼ teaspoon||Black pepper|
|1 teaspoon||Cornstarch mixed with a|
|\N \N||Little water|
* (Chan Ga Hap An Voi Xot Nam Hanh La).
1. Wash the dried Chinese mushrooms and soak them for 2 hours.
Squeeze out the excess water and retain as stock. Marinate for ½ hour with salt, sugar, and 1 tablespoon oil. Steam for 12 minutes.
2. Blanch the chicken feet in boiling water for 5 minutes. Remove and coat with dark soy sauce. Deep-fry in hot oil until golden.
Drain, leaving 2 tablespoons oil for sauteing. 3. Grind the ginger, green onions, and garlic. Heat the reserved oil in a casserole and saute the ginger, gree nonion, and garlic until fragrant. Add the chicken feet and stir-fry. 4. In a casserole sizzle the wine, add the mushroom water and seasoning except for the cornstarch and stew for an hour. Mix in the mushrooms and simmer for 15 minutes. Remove the lid and thicken the sauce with the cornstarch. Serve hot in the casserol
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books