Braised Sea Cucumber, pork knucle and chicken feet

Ingredients

- 1 pres-soaked sea cucumber, cut into big chucks (abt 4-5cm width)

- 10 fried chicken feet

- half a small pork knucle

- 6-7 dried oysters

- 5-6 big chinese mushroom (soaked)

- half a dried cuttlefish cut into 3-4cm length

- 1 packet fatt-choi

- 3 bulbs of garlic, whole

- 3 bulbs of garlic, chopped

- 3 onions, chopped

- thumb sized ginger, sliced

- spring onion, chopped

- sauce (3 tbsp of soya sauce, 2tbsp of oyster sauce, 1 tbsp sesame oil, dashes of pepper, 1 tsp of sugar and abit of water).

Steps

- on any PPC bake mode, put some oil and saute onion, garlic, ginger and spring onion til fragrant.

- add in dried oysters, cuttlefish and mix well.

- add in pork knuckle and chicken feet. Add sauces and water enough to cover most of the pork knuckle.

- close ppc lid and switch to tendon mode (30mins) 

- when done, add on another congee or steam mode and pressurize again. (Optional. Just to get the most out of the taste)

- when pressure cook is done, wait for auto pressure release. 

- use bake mode to thicken sauce. Add salt/water to taste, if required.

- add in fatt choy and sea cucumber to simmer for awhile (abt 5mins)

- dish out and serve hot.