Rinse dried Chinese mushrooms and soak for 120 minutes. Squeeze out the water and save for the stock. Marinate mushrooms with salt, sugar and oil for half an hour.
Blanch chicken feet in boiling hot water for five minutes. Remove and cover with dark soy sauce all around. Fry in hot oil until golden brown. Drain, reserving a small amount of oil.
Chop ginger, green onions and garlic. Heat reserved oil in a casserole and saute ginger, scallions and garlic until aroma is released. Add chicken feet and stir-fry.
In a saucepan, bring wine to a simmer, add mushroom whites and the spices except cornmeal. Simmer for one hour. Add the mushrooms and simmer gently for 15 minutes. Remove the lid and thicken the sauce with corn flour. Serve hot in a casserole dish, garnish with parsley. Guests suck the meat off their feet.
A N M E R K U N G! M E N T A N D M E A S U R E ! A N M E R K U N G!
The French colonial masters forced the Vietnamese to be resourceful – under their rule, peasants had to cook imaginative dishes from the leftover meat of animals spurned by their European masters. It seems almost ironic that today in France high prices are charged for a few dishes such as steamed and braised chicken feet. **
Tip: Cook only with high quality spices – they are the be all and end all.
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