Chicken feet & flower mushroom soup

Ingredients

• 6 (abt 300g) chicken feet - washed and snip off the nails
• 6 medium (abt 150) flower mushroom - soaked in water to soften and sliced into 2-3 pieces
• 1/2 ginger - sliced
• 7 garlic - sliced
• Spices - 2 cinnamon sticks, 2 star anise and 3 cloves
• 1/2 tbsp oyster sauce
• 1/2 tbsp light soy sauce
• 1/2 litre of water
• pepper and salt to taste
• 3 tbsp oil
• Coriander leaves for garnishing

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Preparation

• When oil is heated, fry the ginger, garlic and chicken feet.
  Fry to brown the ingredients for about 5 mins.
  Pour in the water and simmer over low heat.
  When small bubbles appear, add the mushroom, sauces, pepper and salt to taste.
  Let it simmer again for about 10 mins before removing from heat.