A Must-have for The Chinese New Year Banquet-tiger Skin Chicken Feet

Name: A Must-have for The Chinese New Year Banquet-tiger Skin Chicken Feet
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken feet; A few drops Soy sauce; 600g oil; 5 garlic; 2 pcs Tsaoko; 2 pcs star anise; 1 Young ginger; several Dried chili; A pinch salt; A pinch chopped green onion; 1 spoon Chili powder

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Chewing chicken paws is the most enjoyable thing for me who is afraid of growing meat. With three or five friends, one person takes one slowly and it is best to have a good TV. That is the most enjoyable thing. thing.
In Guangdong a few years ago, I loved the tiger-skin chicken feet at the vegetable market. The chicken feet have soft skin and a slightly spicy taste. After a bite, the lips and teeth will leave a fragrance. Every time I see it, I can’t help but buy a few to relieve my greed.
I have made this recipe many times and it is very popular with my family. It is fried first, and then braised with water, the meat and skin of the chicken feet become glutinous, and the spiciness of fresh ginger is very good for serving with wine or as a snack.
Fried chicken feet can’t do without a lid at home. Because it will splash out under the oil pan, it must be covered. Uncover the lid when there is no more crackling in the pot. In fact, this dish uses very few ingredients, but the flavor is very strong, so you should choose a better soy sauce, and the dark soy sauce is used for coloring.

A Must-have for The Chinese New Year Banquet-tiger Skin Chicken Feet

1. The chicken feet are rinsed with clean water to remove blood, the toenails are cut off, and other ingredients are prepared

A Must-have for The Chinese New Year Banquet-tiger Skin Chicken Feet recipe

2. Boil 600ml of water, add chicken feet and white vinegar, cook for a minute and remove

3. Dry water

4. Apply soy sauce while it's hot

5. Put oil in the pan, heat it to 60% heat, close the lid, make a small slit, pour the chicken feet in, and close the lid immediately.

6. Shake the pan with your hands so that the chicken feet can evenly soak in the oil. When the oil no longer bursts in the pan, remove the lid and fry until the skin becomes tight and stiff.

7. Remove the drain oil

8. Leave 2 tablespoons of low oil in the pot and sauté fragrant ginger, garlic, star anise and grass fruit over low heat

9. Add 600ml water (fresh soup is better)

10. Add chicken feet, add rice wine, soy sauce, bring to a boil over medium heat, cover and simmer for 30 minutes

11. Taste the saltiness, add an appropriate amount of salt, and collect the juice over high heat.

12. Finished product

Tips:
1. Tiger skin chicken feet are home-style braised chicken feet with the meaty texture of Cantonese steamed chicken feet, which is more delicious. Choose larger ones.
2. Put some white vinegar when blanching, not only to remove the fishy, but also to make the back of it combined with the dark soy to produce a beautiful red color.
3. There is no difficulty in the whole dish, but the more dangerous thing is the fried chicken feet. Before frying the chicken feet, wipe off the water as much as possible, and smear the soy sauce while it is hot, so that the color is even, and the splashing will be less if it is fried.
4. Fried chicken feet must have a lid. It is not recommended to cook this dish without a lid, so as not to hurt people from frying.
5. Generally speaking, it takes more than half an hour for the fried chicken feet to be simmered before it will unfold the tight skin after frying and form a sticky texture.