Chicken Feet in Abalone Sauce

1. Wash the chicken feet, trim off the nails, add ginger and blanch in water for 2-3 minutes. Rinse with ice water, put in a soup bowl and set aside.

2. Add chicken broth, rock sugar, oyster sauce and dark soy sauce to the pot and bring it to boil. Then add the chicken feet.

3. Fill the water tank with water, put the soup bowl on the perforated container and place it into the combination steam oven.

4. Select the automatic cooking program P06, press the start/stop button. Serve.

Automatic cooking program: P06

Shelf position: Perforated container, level 3