Chicken Feet in Slow Cooker

Chicken Feet in Slow Cooker

Ingredient
20 pcs red dates (seedless)
200gm peanuts
12 pcs of chicken feets (claw chop off)
1 pc of dried orange peel skin (soak water, scrap off the internal white skin)
4 pcs of dried mushroom
2 slices of ginger (old ginger with skin)
2 pcs of honeydates (no sugar coated)
8 bowls of water

salt to taste

Method
1. Chop off chicken feet claw, blanch in hot boiling water for 10 mins.

2. Blanch peanut, once water boiled off fire, drain dry.

3. Soak dried orange peel skin in water 10 mins, then once it soft, scrap off the internal white skin.

4. Pour hot boiling water into the slow cooker, then cover, once it boiling, add in the chicken feet, orange peel skin, ginger, red dates, peanuts, dried mushroom, honeydates. After adding all the ingredient, make sure the water-level must be about 2.5cm below the cover of the slow cooker. (then it will not overflow)

5. Turn to high, then let it cook for 3 hours.

Chicken feet are good gel and tonic for limbs of the body
Peanuts are good in water circulation, cooling of lungs, remove phelgm
Ginger are good for detox, remove coolness in the body

Steam coconut yam - sweet dessert

Ingredient

260gm yam (net wt)
42gm rice flour (3 elephant brand)
42gm tapicoa flour (cock & torch brand)
175ml coconut milk (Heng Guan brand)
50ml tap water
45gm fine sugar
a few drop of purple food coloring (optional)

100gm grated coconut (to be steam)

Method:
1. Mixed grated coconut with 1 tsp of salt, then bring to steam for 5 mins, then let it cool down.

2. Peel and cut the yam into small cube and steam for 20 mins.

3. After 20 mins, use a fork to mash while it still hot, then cover it.

4. Put rice flour and tapioca flour into a mixing bowl, add sugar to stir well.

5. Add water to stir well, use a wooden spoon to stir, then add in smashed yam, until well blended. add in the coconut milk.

6. Bring to a non-stick wok, to cook and stir in low fire until the texture become a bit coarse then pour into small chwee-kueh mould and steam for 25 mins.

7. After 25 mins, open the cover, if there is water content, let it steam further.

8. After the water content dries up, remove the mould, let it cool down.

9. Once it cool down, unmould them, garnish with grated coconut, ready to serve.

Economical Peanut Porridge

Ingredient

200g rice
2550ml boiling water
35g silver fish
60g peanuts
1 tsp chicken stock powder
2 slices ginger (old ginger with skin)

Method

1. Wash the rice and drain dry, soak the silver fish for 5 mins and drain dry.

2. Cook peanuts in hot boiling water until soft. (about an hour)

3. Once peanuts is soft. Bring 2250ml water to boil, once boiled and add in rice, silver fish, peanuts to cook. Once boiling bubbles, add ginger slices, then turn to low heat to cook for 2 hours.

4. Must stir one round and stop, dun not stir again.

5. After 2 hours, add in chicken stock powder and salt, then remove from fire.