冬菇鸡脚面 Braised Mushroom & Chicken Feet Noodles

今年一月时准备了很多面食来参加一月份的小拇指活动，可是因为时间的关系，没能呈上所有的食谱，这冬菇鸡脚面便是其中一样。相信冬菇鸡脚是很多人的最爱，不过如果在外面吃鸡脚的话又有点尴尬，尤其是未斩件鸡脚，所以我喜欢自己在家里煮，可以吃的比较自在。
冬菇鸡脚蛮容易准备，我提早将冬菇鸡脚焖好，晚餐时烫些青菜和云吞面就可以吃了。


往年的最后一个帖子都是以甜品或饮料作结尾，不过今年就比较忙，没能抽空准备，只好从旧的作品中挑一个作为结尾的帖子。很快2015年就要结束了，多谢大家在这一年对爱心厨房的支持！很期盼明年的到来，希望可以抽出更多时间，分享更多的食谱给大家。在这里祝大家在新的一年里过得顺顺利利，开开心心。

Happy New Year! 

Wishing you all a new year filled with Peace, Joy, 

Health and Prosperity!

冬菇鸡脚面 

材料：
新鲜云吞面 6团（每团约86克）
香港菜心 12棵（洗净沥干）

捞面酱料：（1人份）
老抽 1茶匙
蚝油 1/2茶匙
酱油 1/2茶匙
麻油 1茶匙
胡椒粉 少许

冬菇鸡脚：
炸鸡脚 30个
香菇 12朵（浸泡至软）
清水 2公升
蒜头 1整颗
姜 4片

香料:
肉桂 2支
八角 2个
丁香 2个
小豆蔻 3个
花椒 1茶匙

调味料：
老抽/黑酱油 3汤匙
蚝油 4汤匙
麻油 1汤匙
冰糖 30克
盐 1/2茶匙，或更多

芡汁：
粟粉 4汤匙
清水 1/2杯

沾酱：
腌青辣椒
酱油

做法：
1. 冬菇鸡脚：
加入2汤匙的油在锅里，以中火烧热，加入香料炒至香。然后再加入鸡脚及冬菇，拌炒大约1分钟。之后加入蒜头，姜片，调味料和清水，以大火煮滚，然后再转至小火，加盖焖煮2小时或至鸡脚焖软为止。再次将冬菇鸡脚煮滚，倒入芡汁，搅拌均匀，将酱汁煮至浓稠即可。

2. 准备干捞面:
先煮滚一锅水，然后加入1汤匙的食油和一茶匙的糖，放入菜心川烫至熟。预备一个碗里，加入捞面酱料。把水再次煮滚，把云吞面弄散，投入滚水里，以筷子拨散，煮大约60秒。面煮好后用筛捞起，立即用自来水冲洗数秒，然后再浸入滚水中烫一烫，捞起沥干水份。把煮好的面倒入已加入酱料的碗里，捞至均匀。

3. 上桌
将捞好的面放入一个碟子里，勺入冬菇鸡脚，加入川烫过的菜心，趁热伴与沾酱一起食用。


份量：6人份




Braised Mushroom & Chicken Feet Noodles

Ingredients:
6 bundles of fresh wonton noodles (about 86g each)
12 stalks Hong Kong Choy Sum, washed and drained

Noodle sauce: (per serving)
1 tsp dark soy sauce
1/2 tsp oyster sauce
1/2 tsp soy sauce
1 tsp sesame oil
A dash of white pepper

Braised Mushroom & Chicken Feet:
30 deep fried chicken feet
12 dried mushrooms, rinsed and soaked until softened
2 litres water

1 bulb of garlic
4 slices of ginger

Spices:
2 cinnamon sticks
2 star anise
2 cloves
3 cardamon
1 tsp Sichuan peppercorn

Seasoning:
3 tbsp dark soy sauce
4 tbsp oyster sauce
1 tbsp sesame oil
30g rock sugar
1/2 tsp salt, or more to taste

For thickening:
4 tbsp cornstarch
1/2 cup water
(Combine and stir until no lumps remain)

Condiment:
Pickled green chilies
Soy sauce

Methods:
1. Braised Mushroom & Chicken Feet:
Heat 2 tbsp oil in a pot over medium heat. Add spices and saute till fragrant. Then add chicken feet and mushroom, stir fry for about 1 minute. Add garlic, ginger, seasoning and water. Bring to a boil then cover with lid and cook over low heat for about 2 hours or until the chicken feets are tender. Bring to boil again, then pour in the cornstarch slurry, stir well and cook until the sauce is thicken.

2. To prepare dry toss noodle:
Bring a large pot of water to the boil. Add 1 tbsp of vegetable oil and 1 tsp of sugar. Blanch the choy sum till cooked, drain and set aside. Prepare the noodle sauce in a bowl. Bring the pot of water to boil again, loosen 1 portion of noodle, then put the noodle into the boiling water, stir with a pair of chopstick, cook for about 60 seconds. When the noodle is cooked, drain the noodle using a sieve, and immediately rinse it with running tap water for few seconds. Then quickly dip the noodles in the boiling water again for few seconds and drain. Place the cooked noodles into the bowl with prepared sauce and toss well.

3. To serve:
Transfer the noodles to a serving plate. Top the noodle with blanched choy sum, braised chicken feet and mushroom. Serve hot with condiment.


Serving: 6