Recipe by SherlynCooks - @3lda.sh3rlyn
This dish has a well-balanced combination of savory, umami, and mildly sweet flavors, with a contrast in textures between the tender chicken feet, crunchy peanuts, and soft mushrooms, exemplifying the depth and complexity of Chinese cuisine.
- Pan for frying
- Sauté pan or sauce pan
- Paper towels
Deep fry the chicken feet, drain, and set aside on paper towels to absorb oil.
Sauté garlic, ginger, and green onion stems with oil. (About 2-3 mins, will smell the fragrance)
Add water and all condiments.
Add chicken feet, peanuts, and rehydrated shiitake. Bring to a boil.
Lower the temperature and simmer for another 1.5 hours under low heat.
Taste and adjust accordingly with more light soy sauce or oyster sauce.
Serve with rice, porridge, or even noodles!
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).