Main Ingredients:
Pig trotters: 1500g; Dried shiitake mushrooms: 200g; Peeled chestnuts: 400g.
Additional Ingredients:
Zha cai sauce: 3 tbsp; Oyster sauce: 3 tbsp; Dark soy sauce: 2 tbsp; Light soy sauce: 1 tbsp; Rock sugar: to taste; Ginger: 1 small piece; Garlic: 6 cloves; Chopped scallions: 2 tbsp; Star anise: 2 pieces; Bay leaves: 3 leaves; Cooking wine: 2 tbsp; Corn oil: 1 tbsp.
Taste: Savory; Cooking Method: Braising; Cooking Time: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Braised Pig Trotters with Shiitake Mushrooms and Chestnuts
Blanch the pig trotters, rinse off any scum, and use tweezers to remove any remaining hair from the skin.
Soak the dried shiitake mushrooms. (I used small golden mushrooms for a crunchy texture. If using larger shiitake mushrooms, cut them in half.)
Thaw the peeled chestnuts. (I bought pre-peeled chestnuts and froze them for later use. Peeling them was time-consuming and strenuous.)
Slice the ginger and peel the garlic for later use.
Mix the sauce ingredients together.
Heat oil in a pan and sauté the ginger and scallions until fragrant.
Add the pig trotters and stir-fry for about 5 minutes until the liquid evaporates.
Add the sauce and stir-fry until well combined.
Add rock sugar, star anise, and bay leaves. Pour in enough water to cover the pig trotters. Bring to a boil over high heat, then simmer on low for 1 hour. (Stir a few times during cooking.)
Skim off any excess oil.
Add the shiitake mushrooms and chestnuts. Continue to simmer over medium heat for another half an hour.
Stir in the chopped scallions and mix well before serving.
The skin is soft and chewy, the chestnuts are tender, and the shiitake mushrooms are flavorful from absorbing the sauce.
