Chicken Feet and Crab Clay Pot Stew

Cooking StepsHow to cook Chicken Feet and Crab Clay Pot Stew step by step

Cooking Process

1. 
   Step 1

   Trim the nails off the chicken feet and wash clean.

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2. 
   Step 2

   Blanch the chicken feet in cold water with the prepared blanching aromatics. Bring to a boil over medium heat, then cook for 10 minutes before turning off the heat.

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3. 
   Step 3

   While blanching, prepare all the seasonings (the bowl contains the sauce mixture listed above — the spoon shown in the photo is the measuring spoon) and side vegetables. Have everything ready to avoid scrambling later.

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4. 
   Step 4

   Remove the blanched chicken feet and rinse under cold water.

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5. 
   Step 5

   After rinsing, cut each chicken foot in half from the middle. This makes them easier to eat, but you can skip this step if you prefer.

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6. 
   Step 6

   Heat oil in a wok. Add half of the scallions, half of the garlic, half of the onion, 4 ginger slices, and 4 dried chili peppers. Stir-fry until fragrant.

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7. 
   Step 7

   Add the chicken feet and stir-fry for 1 minute. Pour in the prepared sauce mixture, add 2 bay leaves, and toss everything evenly.

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8. 
   Step 8

   Add water to cover the chicken feet. Bring to a boil over high heat, then reduce to low heat and simmer for 60 minutes.

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9. 
   Step 9

   At the 30-minute mark, add the corn segments, potato, shiitake mushrooms, and wood ear mushrooms.

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10. 
    Step 10

    At the 50-minute mark, add the remaining half of the onion.

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11. 
    Step 11

    At the 55-minute mark, add quick-cooking vegetables of your choice — I used iceberg lettuce and celtuce. Toss well.

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12. 
    Step 12

    At the 60-minute mark, turn off the heat. Add the remaining half of the minced garlic and stir to combine.

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13. 
    Step 13

    When serving, sprinkle the remaining half of the scallions on top and garnish with a pinch of toasted sesame seeds. Done ✅

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14. 
    Step 14

    A feast for the eyes, nose, and palate!

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