*NOTE: the original recipe specified ground lean pork. Either
Declaw the chicken.
Remove the main bone (tarsal) from the chicken and discard.
Cook the chicken feet in boiling water for 1 minute to clean.
Remove and rinse in cold water.
Place the chicken feet in a casserole and add remaining ingredients (except black mushrooms). Stew for 1 hour. Add the Chinese black mushrooms and stew for 15 minutes. Serve.
Put all ingredients except the feet in a wide bottomed pot. Mix well.
Add the chicken feet.
Cover pot and cook over medium-low fire for 3 hours or so. This will soften the feet real good that you can easily suck the meat off the bones.
Remove the cover of the pot and cook over medium heat until the liquid turns into a sauce.
arge pot and fill with chicken stock, water, 2 1/2
rep is necessary for the feet other than washing them, but
Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
Add chicken feet and all the other ingredients into a large crockpot.
Cover with filtered water and turn on low. Run overnight.
In the morning remove ingredients from stock.
Stock will be super concentrated.
You can dilute this stock to the point where you have 10 quarts of stock.
At this point the stock will be ready to use for whatever you need it for.
o taste.
Prepare the chicken:
Preheat oven to 400
Slice Boar's Head Teriyaki(TM) Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.
inutes.
Mix in the chicken, egg, salt, pepper, dill and
n advance if desired. See recipe below....
2.\tMake the
------------Filling------------:The filling for this recipe is simply a teaspoon full
ngredients.
Saute till the chicken is pinkish brown.
To
eady to cook, arrange the dim sum on the hot grate and
or 5-7 minutes, until dim sum are cooked through.
Serve
n the side. Something like recipe#48345 Asian Dipping Sauce by
Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
hop.
Next, cut the chicken into small cubes about the
arge bowl, combine the ground chicken with the coconut milk, carrot
easp sesame oil.
Add chicken and pork to the saucepan
he agar-agar in the chicken broth until completely dissolved. Pour