Recipe Details

Chicken Leg With Spinach Noodle

Chicken Leg With Spinach Noodle

Chicken Leg With Spinach Noodle

2 Servings

Ingredients

  • 1 bunch Tehki Fine Noodles / Hakka Mee
  • Fried chicken feet
  • Soaked Shitake mushroom
  • 5 cloves garlic
  • 2 pcs star anise
  • 1 tsp sugar
  • 6 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp black vinegar
  • 1 tbsp dark soy sauce
  • Pinch salt and pepper to adjust taste

Instructions

1. Blanch the chicken feet in a pot of hot water for 10 minutes to remove exessive oil and set aside.

2. Stir fry ginger, garlic and star anise till aromatic and add in mushroom. You can add Shaoxing wine here to spice up the aroma. Add in chicken feet and sitr a short while. Pour in enough water to cover the chicken feet and let it simmer in low heat for 2 hours. Use a pressure cooker for better to soften the chicken feet. Add water if necessary.

3. After simmer for 2 hours, add in sauce ingredients and let it simmer for another 30 minutes. Add in corn starch solution after that to thicken the gravy. Mushroom chicken feet is done.

4. Boiled wanton noodle in hot water and soak in cold water and back to hot water. Cooking this noodle only takes about 5 minutes.

5. Mix the cooked noodle in a plate with the sauce ingredients. Add in the mushroom chicken feet gravy and chicken feet on top and serve.

FoodNoodleVegetableMeat