Chicken Feet & Peanuts Soup
Steamed Egg with Milk Dessert
350g (or 6) chicken feets
100g raw peanuts
4 pitted red dates
3 garlic cloves peeled
1.25 litres water
salt to taste
- Prep chicken feet by peeling away the outer yellow skin, if any. Chop off and discard the tips of the claws (nails).
- In a pot of boiling water, blanch chicken feet for about 5 minutes. Rinse and drain.
- In a soup pot, add blanched chicken feet, peanuts, red dates, garlic and 1.25 litre of water. Bring to a boil, then reduce heat to a simmer (with a slight ventilation opening on the lid) for about 2 hours. Season to taste with salt.
5g white sugar
- Beat the eggs. Warm milk in the microwave oven a bit. Don’t boil it.
- Add warm milk into the beaten eggs first, then add sugar. Mix well. You don’t need an electrical mixer. A fork will do. Use a spoon to get rid of the foam on the surface of egg mixture.
- Cover the mixture with foil. Steam it for 12 minutes in a wok with a lid on. Every 4 minutes, lift the lid up a bit and let some steam release. Done! Serve hot
Japanese Beef and Potato Stew with Konnyaku Noodles
200g beef, sliced thinly (I used wagyu beef)
500g Potato, peeled and chopped roughly (although I chopped into cubes to shorten cooking time)
100g Carrots, chopped any way you like
300g Onions, sliced thinly
5 tbsp soy sauce
2 tbsp sugar
2 tbsp cooking sake
1.5 tbsp mirin
1 packet of konnyaku noodle
- Boil the konnyaku noodle in a pot of hot water for around 2 minutes.
- In a big pot, add a splash of cooking oil and put in your meat slices.
- Add the konnyaku from step 1 as well as the onions into the pot and stir it for a few minutes.
- Add the potatoes, carrots as well as the tomatoes and stir it. Then add a litre of water.
- Turn the gas up to High and bring to boil for 2-3 minutes. Then turn down the heat before you add in the seasonings (soy, mirin, sake and sugar).
Put a lid over the pot and cook until the water/stock has reduced and the potatoes/carrots are soft and cooked through.