Braised chicken feet
By PearlSchmidt
Phoenix feet are also called "chicken feet","chicken feet" and "chicken feet". It has many skins and muscles, and has large glue. It is often used for boiling soup, but also suitable for stewing and sauce. Such as: stewed chicken feet, pickled chicken feet. The thick ones can also be cooked and mixed with the bones. For example, chicken palms with pepper and bones and wings with bones, all of which are crispy, tender and delicious. Chicken feet are called chicken feet on gourmets 'recipes. In the south, chicken feet are a famous dish of high quality, and their cooking methods are more complicated. It is rich in glutamic acid, collagen and calcium. Eating more can not only soften blood vessels, but also have cosmetic effects. Dishes made through various methods have different flavors and are very popular.
Recipe Recommendations
- chicken feet of 6
- shallots 1 tree
- Jiang 8 grams
- octagonal one
- pepper 5 grams
- peanut oil 25 ml
- salt 2 grams
- yellow sauce 20 grams
- cooking wine 15 ml
- soy sauce 10 ml
- white sugar 30 grams
- water starch 10 grams
- pepper 3 grams
- MSG 2 grams
- sesame oil 10 ml
Steps for Braised chicken feet
1
A box of chicken feet I just bought from the supermarket.
2
Wash the chicken feet first and soak in water for 10 minutes.
3
Cut the green onion into sections and slice the ginger into slices.
4
Put cold water in the pan and add chicken feet.
5
Add spring onions, ginger and cooking wine to boil over high heat.
6
Reduce heat and cook for 25 minutes.
7
Serve it out for later use.
8
Put oil in the pan, add pepper, star anise, onion, and ginger and stir-fry to create the fragrance.
9
Add yellow sauce, cooking wine, soy sauce, salt, sugar, pepper, and add appropriate amount of water.
10
Add the chicken feet.
11
Bring to a boil over high heat and cook over low heat for 10 minutes
12
Add appropriate amount of water starch.
13
Add MSG and sesame oil to taste before taking out of the pan.
14
Serve it out of the pot and serve it on a plate.