Skip to main content

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.


Labels:

Comments

  1. lenaJuly 1, 2013 at 12:55 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 1, 2013 at 11:15 PM

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

      Delete
  2. Angie's RecipesJuly 1, 2013 at 2:36 AM

    So delicious! I would love to taste those chicken claws!

    ReplyDelete
  3. MelJuly 1, 2013 at 6:53 AM

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

    ReplyDelete
  4. ann lowJuly 1, 2013 at 7:08 AM

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

    ReplyDelete
  5. The Experimental CookJuly 1, 2013 at 9:18 PM

    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. Sokehah cheahJuly 1, 2013 at 11:21 PM

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

      Delete
  6. ~~louise~~July 2, 2013 at 9:05 AM

    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. AmyJuly 2, 2013 at 2:29 PM

    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. Sokehah cheahJuly 3, 2013 at 12:07 PM

      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. Sokehah cheahJuly 3, 2013 at 12:08 PM

      Looks like chicken feet do have a lot of fans! :))

      Delete
  9. StacyJuly 2, 2013 at 9:52 PM

    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. Sokehah cheahJuly 3, 2013 at 12:09 PM

      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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more