Stew Mushroom with Chicken Feets


Chicken Feets     600gm

Dried Mushroom     200gm

Dried Chilli (soak in hot water to soften)     30g –  50gm

Garlic (peeled)     1 Whole

Ginger (sliced)     2 inches

Star Anise     3 pcs

Cinnamon Stick     2 sticks

White and Black whole pepper     1 tsp

Water (add in step 3)     1/3 cup


Oyster Source     2 tbsp

Light Soya Sauce     3 tbsp

Dark Soya Sauce     1 tbsp

Black Pepper Sauce     1 tbsp

Salt     1 1/2 tsp

Sugar     2 tsp

Sesame Oil     1 tsp

Chinese Rice Wine (绍兴酒)     1 tbsp

Step 1 Cleanse Chicken Feets

Cleanse Chicken feets with salt water, trimmed nails and drained it.


Step 2 Marinate chicken feets

  • Marinate chicken feets with seasoning, add in all dried ingredients for 30mins.

Step 3 Cook it! (Method 1)



  • Place marinated chicken feets into pressure cooker.
  • add 1/3 cup of water into the bowl.
  • Set menu to stew, set timer to 30mins and press start.
  • After 30mins, release pressure and add seasoning (if needed) to taste.
  • Continue for another 20mins until chicken feets soften.
  • Serve hot with rice.

Step 3 Cook It! (Method 2)

  • Add 1/3 cup of water and braise in pot on gas stove or induction cooker for 1 – 2hours.
  • Stir and add water (if needed) in between time.
  • Serve hot with rice.


  • Dried mushroom: Slow cook in boiled water until soften, add a bit of sugar into boiled water, it helps to soften the mushroom quicker
  • Use mortar & pestle to slightly crush the garlic, it enchance the taste during cooking