Roasted chicken feet with quail eggs
By ArvelHand
Ingredients: chicken essence,salt,dried mushrooms,quail eggs,Jiang,chicken feet
Recipe Recommendations
- chicken feet 400 grams
- quail eggs 250 grams
- dried mushrooms 8-10 duo
- Jiang 2 small pieces
- salt 1 teaspoon
- chicken essence Half a teaspoon
- salty and sweet
- burn
- an hour
- simple
Steps for Roasted chicken feet with quail eggs
1
Wash dried mushrooms and soak in warm water.
2
Wash the chicken feet, cut off the nails and the black skin on the palms, and then cut the entire chicken feet in half for later use.
3
Boil quail eggs and peel them off.
4
Ginger and garlic are ready.
5
Put a little oil in a wok, heat until 70% heat, add chicken feet and stir fry.
6
Until the surface of the chicken feet is broken, add ginger, garlic and mushrooms and stir fry to create a fragrance.
7
Add glutinous rice wine and soy sauce and stir-fry well.
8
Add 1 teaspoon of salt.
9
Add half a teaspoon of chicken essence.
10
Add water or broth to the chicken feet, bring to a boil over high heat and turn to low heat to simmer.
11
Fry the quail eggs when the chicken feet are stewed. Use a separate frying pan, add appropriate amount of oil, and cook until 50% hot. Put the quail eggs in and fry over medium heat. (The oil temperature should not be too high or the fire should not be too high to prevent oil from splashing.)
12
When frying quail eggs, use a colander to swipe twice from time to time to prevent adhesion and sticking to the pan.
13
When frying until the surface is golden, turn off the heat and fry for another 3 minutes under the remaining heat of oil.
14
Remove the fried quail eggs with a colander for later use.
15
Cook the chicken feet until the soup begins to thicken, pour in the fried quail eggs and carefully stir well.
16
Cook for 5 minutes and then turn on high heat to collect the juice.
17
When the soup is very thick, keep swiping it with a spoon to evenly wrap the soup on the chicken feet.
18
You don't need to collect the soup too dry, as long as it is very thick. Leave some soup to taste better!