Braised Chicken Claws

• 2 tbsp each mince garlic and ginger
• 2 tbsp oil
• 12 to 18 chicken feet
• 2 tbsp oyster sauce
• 2 cup water
• 2 tbsp dark sauce
• 2 thumb size rock sugar
• 5 tbsp light soy sauce
• 2 tsp sesame oil
• 1 bunch presoaked shiitake mushroom
• 1 bunch presoaked chestnut
• 5 dry red chili
• 10 small deseeded red chili ( bird's eye chili / chili padi )
• 5 slice Dang gui ( angelica root ) Chinese herbs

1. CHESTNUT AND MUSHROOM CHICKEN FEET (CAST IRON COOKING OPTION )
2. in pan with oil brown garlic and ginger then chicken feet with mushroom and chestnut
3. then add sauce and water then in low heat simmer for 1 hour or longer stiring once a while till sauce thicken and reduce to half
4. SPICY CHICKEN FEET (PLEASE COOKING AND BAKING OPTIONAL)
5. in pan with oil stir fry garlic with dry red chili and small red chili then add chicken feet with
6. add sauce and water mix well then add 5 slice of dang guide ( angelica root)
7. transfer to pre sure cooker and cook for 18 minute
8. transfer to baking dish and bake at 200 C for 10 minutes till sauce slightly thicken and serve hot

garlic, oil, chicken, oyster sauce, water, dark sauce, thumb, soy sauce, sesame oil, shiitake mushroom, chestnut, red chili, red chili, chinese herbs

Taken from cookpad.com/us/recipes/335487-braised-chicken-claws (may not work)