Claypot Chicken Feet Stew

Tested Recipe with Slight Adjustment Adapted from Jamie Jong’s Claypot Delights



10 ready fried chicken feet (cut into two sections)

6 pcs arrowhead (peeled and sliced)

1 small can braised peanuts (drain off liquid)

1 carrot (cut into pieces)

1 stalk leek (sliced)

2 tbsp chopped garlic

2 slices young ginger

3 tbsp cooking oil

1 cup water


2 tbsp vegetarian oyster sauce

1 tbsp cooking caramel

1 tbsp hoisin sauce

Preparation Instructions:

  1. Blanch chicken feet in boiling water to remove excessive oil, drain well.
  2. Heat oil in claypot, fry chopped garlic and ginger, add in chicken feet and carrot, fry for a while, add water. Simmer over low heat for 20 minutes.
  3. Add arrowhead, braised peanuts and seasonings. Simmer until chicken feet is tender, stir in sliced leek. Remove and serve.

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