Black Beans with Chicken Feet Soup

During this confinement, I get to drink more soup than my previous one. I told my mom that I wish to try food that I did not get to eat the last time and was glad that my mom was so accommodating!

Besides the shallots and lemongrass soup I had, my mom also boiled some black beans with chicken feet soup. The great thing is, the whole family can enjoy this soup together!

One thing I like about KL is, some of the wet markets around my mom's place has got good stuff selling. There is this poultry stall at the Yulek wet market which my mom frequent has really nice chickens. I like the size of their chicken wings and chicken feet... always in L or XL size as compared to those in Penang... always in S or M size!

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Ingredients

• 300g Black beans (you can put more if you like)


• 10sets Chicken feet


• 10pcs Red dates (optional)


• 2L Water


• Salt for taste

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Method

1. Dry pan fry the black beans until you can see the husk starting to break up. Lift up and set aside.


2. Boil water and put in all the ingredients and boil for at least 2 hours. Add salt for taste but if it is for confinement, usually we omit the salt.

Stir Fried Glutinous Rice Wine Chicken

During my previous confinement I took a lot of glutinous rice wine chicken which was the more soupy version as my mom made her own glutinous rice wine then. This time, she did not have the time to do it herself so she ordered from a friend. The taste was not as good...

Anyway, in most confinement menu, glutinous rice wine chicken is one of the most common dish so that means we could never go without! Since the wine was not as tasty as before, my mom did the stir fried version instead which uses less of the wine.

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Ingredients

• 1 Free range chicken (chopped into small pieces)


• 300g Ginger (coarsely chopped)


• 3tbsp Sesame seed oil


• 1cup Glutinous rice wine


• 1/2cup Water


• Salt for taste

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Methods

1. Heat up wok with sesame seed oil and saute chopped ginger till fragrant.


2. Put in chicken pieces and stir fry till cook and add in some water, cover and simmer for 10-15 minutes stirring occasionally on medium fire.


3. Pour in the glutinous rice wine and continue to stir and let it simmer without covering the wok till sauce thicken.


4. Add in salt for taste (optional).