My mum's healthier version of a popular Chinese dim sum, stewed chicken feet, which is usually deep fried before it is stewed. Here, we omit the deep frying but they taste just as delicious.First, wash and declaw chicken feet with a pair of scissors, then boil them in water. Discard water.
Add fresh water to pot, just enough to cover chicken feet. Add Maggi Extra Hot Chilli Sauce, Thai sweet chilli sauce and tomato sauce to taste. Salt or soy sauce if desired. Warning : Maggi Extra Hot Chilli Sauce is super hot so use sparingly if you can't take too much heat.
Simmer on low heat until feet are soft and gelatinous but still firm. If stewed for too long, the skin will disintegrate. Mum cooks hers on low heat in a crockpot. When chicken feet is done, thicken sauce with a little cornflour mixed with water. Add a little sesame oil after turning off heat.
Serve spicy stewed chicken feet with rice or on their own. I like mine with extra sauce to pour over hot steamed rice. Yum!
Note: You can use leftover sauce to stew more chicken feet or even chicken wings.
