Skip to main content
logo
Food Advertising by

Slow Cooker Braised Chicken and Feet


Braised chicken feet in black bean sauce is a common sight at Dim Sum restaurants and most of  the time they are pre-fried. Being the lazy me, I just dumped them into the slow cooker together with the chicken, added in some spices and let them mingle together while I attended to my other household chores.  I put the slow cooker on 'high', attended to it some three hours later and after adjusting the taste, it was ready to be served.


















Recipe for Slow Cooker Braised Chicken and Chicken Feet

    Ingredients
    • 300 gm chicken feet
    • 400 gm chicken, cut to bite size
    • 3 slices ginger
    • 8 cloves, garlic, crushed
    • 3 dried chillies soaked in water to soften
    • 3 star anise
    • 4  tsp light soya sauce
    • 1  tsp each of dark soya sauce, rock sugar and seasalt
    • 2.1/2 cups water
    • 2  tsp cornflour + sauce to thicken
    Method
    1. Season the chicken pieces with some salt, light and dark soya sauce, set aside.
    2. Blanch the chicken feet in boiling water for about 10 mins to rid of some oil.  Drain and rinse in running water.
    3. In a slow cooker, add in the dried chillies, ginger, crushed garlic and water.  Add in the chicken feet and cook on high for 2 hours.
    4. Add chicken  and cook for another hour or more till the chicken feet are soft and the chicken tender.
    5. Use some of the sauce to make the cornflour thickening. 
    6. Fine tune to taste, dish out onto serving plate.
    7. Seve hot with white rice.


Comments

  1. your 1st picture really makes my mouth water! had been abandoning my slow cooker for so long :)

    ReplyDelete
    Replies
    1. Thanks, Lena! Don't hibernate the slow cooker for long, bring it out to use!

      Delete
  2. So delicious! I would love to taste those chicken claws!

    ReplyDelete
  3. Loves anything that is slow cooked and braised. And these definitely are so yummy goes with rice.

    ReplyDelete
  4. Cheah, you've made my favourite dish. Hope I've a bowl of rice now with your braised chicken :)

    ReplyDelete
    Replies
    1. Yes, do come over to join me for dinner, Ann!

      Delete
  5. Chicken feet sends the chills down my hubby's and daughter's spine but this, I super love! Just looking at the pics make my mouth water.

    ReplyDelete
    Replies
    1. Yes, some people are put off by the look of these claws while others simply adore them.

      Delete
  6. Hi Cheah!

    I prepared chicken for dinner tonight and it didn't look half as delicious as yours does. And you made it in the crock to boot!!!

    Thank you so much for sharing...

    P.S. The Picnic Game Round-up is posted. Oh soooo goooood!!!

    ReplyDelete
  7. Oh my....Braised chicken feet in black bean sauce is one of the must-order dish when I go dim sum. Can't believe it's quite easy to make. :) Can't wait to try this with my slow cooker. Great method!

    ReplyDelete
    Replies
    1. Yes, it's very easy to make. You can also deep-fry them before putting them into the slow cooker.

      Delete
  8. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 2, 2013 at 8:56 PM

    Cheah, chicken feet is my favourite! Now I will also make use of the slow cooker for this dish. Thanks for sharing :)

    ReplyDelete
    Replies
    1. Looks like chicken feet do have a lot of fans! :))

      Delete
  9. This brings me back to dim sum Sundays in KL. I have a friend who adores the braised chicken feet but I'll bet it has never occurred to her to make them at home. I will be sending her your link!

    ReplyDelete
    Replies
    1. Thanks for dropping by Stacy and thanks for sending my link to your friend :)

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Yam paste Mooncake ~ 2018 ~ 芋头月饼

It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  ( 回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
500 gm yam100 gm sugar25 gm wheatstarch1/8 tsp salt70 ml vegetable oil (may require less)Method Peel yam, cut into slices and weigh out 500 gm.  Steam yam slices on medium heat for about 30 mins. till soft.Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All th…