滷豬腳 Taiwanese pig feet stew

Recipe adapted for rice cooker.
- pieces of pig feet/knuckles.
- 5 garlic cloves
- 3 chili
- 1 inch of ginger
- spring onion
- 1/2 cup soya sauce
- 1 cup rice wine
- 1/2 cup water
- 1 tbsp sugar
- 滷包 (twnese spice mix pouch)
- salt

1. Wash and boil the pig feet briefly to remove any dirt or hair fragments.
2. Roughly chop the ginger and spring onion to 4-5 chunks. Slightly crack each garlic clove.
3. Place all the ingredients: feet, chili, garlic, sugar, soya sauce, rice wine, spice mix and water into the rice cooker pot.
4. Cook! If you don't have a rice cooker, you can also stew the feet over medium-low flame until tender. For rice cooker, cook first with half a cup of water in the outer pot, then 1/3 cup again. Fish out the spice mix pouch after the first cooking stage to avoid overpowering taste.
5. Check that the stew is salty enough, add salt if required. Leave the feet overnight in the stew sauce, cook again for the final time next day with 1/3 cup water in the rice cooker (or over flame) to tenderize the skin.