| 1. |
Chicken feet: bring half a pot of water to boil, add chicken feet and blanch for 3 minutes, dish and drain, mix with dark soy sauce while still hot, heat up oil for deep-frying until smoky hot, add half amount of chicken feet, cover and deep-fry until golden brown, dish up chicken feet and immerse in cold water, repeat the other half amount of chicken feet the same way. (Soak fried chicken feet in cold water for at least 1 hour before cooking) |
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| 2. |
Heat up 2 tbsp oil, add A and stir-fry until aromatic, add B, chicken feet and stir to mix, pour in seasoning, cover and bring to boil, lower the heat, simmer for 45 minutes to 1 hour until chicken feet and mushrooms are soft and gravy has thicken, taste. |
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| 3. |
To serve: bring half a pot of water to boil, add mustard green and blanch for 1 minute until cooked, dish and drain. Loosen egg noodles (one by one), put into boiling water and stir for 1 minute until cooked, dish and rinse in cold water, dip in boiling water again for 1 second, dish and put onto serving plate. Arrange braised chicken feet, mushrooms and mustard green on top and spoon some gravy over noodles. Serve with pickled green chilli. |
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