Ingredients:

  • Chinese herbal pack - I use Heng Fai brand
  • Whole chicken
  • Chicken feet
  • Chicken stock - I use store bought
  • Soy sauce, around 1.5 tbsp for 1.5 litre of liquid
  • Mushroom, saute
  • Ginger, sliced

Steps:

  1. Saute mushroom. Add a pinch of salt. Set aside.
  2. In a cold chicken stock, fully submerge chicken, chicken feet, sauted mushroom, ginger, soy sauce
  3. Cook low and slow, around 1.5 to 2 hours (chicken needs to be cooked to 75 C)