Stew Chicken Feet with Mushroom

Stew Chicken Feet with Mushroom


Fried chicken feet 16
Shitake mushroom 6
Dried chilli 4
Star Anise 1
Cinnamon stick 1
Garlic (Diced) 6 cloves 
Ginger 2 slices
Water 400 ml
Oyster sauce 2 tbsp
Rock sugar 4 (small pcs)
Dark soy sauce 1 tbsp
Chinese wine 1 tbsp



1. Put all the ingredients and seasoning into the 8 L pressure cooker and replace the lid.

2. Use “Stir fry” function (280 °C) to heat up.

3. When the pressure release valve starts to shake and release sounds, turn the fire to lower temperature (120 °C), cook for 15 minutes.

4. Replace the lid when the red release button lowered down.

Back to blog