2 pcs chicken drumstick
2 pcs chicken thigh
300 g chicken feet
1 sachet chinese braising spices
4 cloves garlic
2 coriander roots
1 chinese celery root
½ bulb onion
3 slices galangal
2 sticks cinnamon
4 star anise
1 tsp black peppercorn
3 dried shiitake mushrooms (soaked)
3 pandan leaves
2 L water
2 tsp oyster sauce
2 tbsp seasoning sauce
1 tbsp light soy sauce
2 tsp dark soy sauce
50 g palm sugar
2 tsp salt
180 g bitter gourd
180 g chicken blood
for serving:
rice vermicelli
bean sprouts (blanched)
crispy garlic
chinese celery (sliced)
spring onion (sliced)
ground white pepper
Chinese braising spices are milkvetch roots, solomon seal, Chinese yam and goji berry. You can get this in a bundle at a local Asian supermarket.
Soak bitter gourd in salted water to reduce the bitterness.
Chicken can be braised in advance and kept refrigerated for up to 4 days.
Mix and match your favorite chicken parts or use the whole chicken.