Fragrant rice chicken feet
By StanMetz
Summer dishes are no longer greasy and greasy. Choose more light or cold dishes. After they are cooked, they are placed in the refrigerator and put them out when they want to eat them. Family members love them, and I often take time to cook some. It is also ideal to soak in rice in the morning. As long as you eat one, you will not help but eat the next one.
Recipe Recommendations
- Xiangzao Lu appropriate amount
- chicken feet of 10
- shallots 1 piece
- garlic 2 cloves
- dried chili of 2
- geranyl 2 tablets
- fennel of 2
- Jiang 2 tablets
- salty and fresh
- cook
- ten minutes
- simple
Steps for Fragrant rice chicken feet
1
Cut the shallots into sections, chop the garlic, and cut the dried peppers into small sections. Put them in a lunch box that can be placed in the refrigerator (the preferred choice is a Lecuo glass lunch box), and then pour in the fragrant grains and gravy to prepare.
2
Cut off the nails of the chicken feet, divide them into four, put cold water into the pan, add 2 slices of fragrant leaves, 2 slices of ginger, and 2 fennel, and cook them for about 10 minutes after boiling the water.
3
Pick out the cooked chicken feet and put them directly into the prepared rice gravy. In this way, the chicken feet will have jelly in the refrigerator after being frozen. Friends who don't like meat jelly can pick out the chicken feet and soak them in cold water before putting them into the fragrant grains and gravy.