Made using our pre-packed Spice Pack:
Herbs/Spices 1 pack
Water 2-3L
Chicken feet 15pcs or more
Chicken 1 whole (1.5kg) or 10 Chicken Marylands
Light soy sauce 500ml Dark soy sauce 1 tbsp (optional) Rock sugar 300g (reduce quantity if using fine/coarse sugar) Chinese rice wine 2 Tbsp
Salt 1-2 tsp (optional/also depending on whether whole chicken or Marylands used)
1) Place herbs/spices into a spice bag.
2) Add water, spice bag and chicken feet into a big pot and bring to boil. Lower heat and simmer for 30mins to allow the aromatics to infuse into the water. (The number of chicken feet added determines how "collagenous" the sauce becomes.)
3) After 30mins, add the remaining ingredients into the pot and when sugar has melted (approximately 5-10mins later), add the chicken.
4) Bring the sauce to a boil and lower heat to a gentle simmer, turning the chicken over once in a while.
5) Simmer for 15-20mins and turn off the fire. Leave chicken in the pot for an additional 3-4hrs (or overnight) to allow the flavours to infuse into the chicken. (NB: If using Marylands, simmer for 10-15mins and turn off the fire.)
6) Reheat the sauce and let the chicken cook through just before serving.
(Optional: Mix 100-150ml of the braising sauce with 1-2tbsp honey/maltose and glaze the chicken while it's hot. This will create a glossy sheen on the chicken skin.)
(Note: Do not throw away the excess braising sauce. Allow it to cool down and refrigerate it. Good to use for another 1-2 times of braising. If the sauce becomes too salty, add a little water before using.)
**Chicken Maryland: in Australia, this term refers to a butcher's cut for a whole leg consisting of the thigh and drumstick
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