Braised Chicken Feet

Name: Braised Chicken Feet
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: A few Chicken feet; 3-5 pieces Sliced ginger; Some Cinnamon; 3 pcs star anise; 3-5 Dried chili; 1 small handful Bay leaf; 30ml Corn oil; 2 tablespoons Sugar; 2 tablespoons and a half salt; 10g Soy sauce; 10g Cooking wine-for blanching; 10-20g Cooking wine-red stew; Some Plain Water

by Dusty

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I actually like to eat red braised chicken feet. I don’t want to buy ready-made chicken feet, so I can only cook it myself!
Kung Fu dishes must be stewed until they are soft and delicious. They are suitable. You can chew and chase the drama at the same time!

Braised Chicken Feet

1. Prepare all kinds of materials and wash them. If the cinnamon is longer, it needs to be broken.

2. To clean the chicken feet, you need scissors to cut off the toes, then put it in the pot, add cooking wine, add water to the chicken feet, blanch the water, and the water will boil for a while to turn off the heat. Then take it out and rinse it off with cold water! Drain the water and set aside.

3. Clean the pot, pour corn oil, turn on high heat to heat the oil, stir-fry all the aniseed ingredients until fragrant, then pour in the blanched chicken feet. Stir fry for 2 minutes.

4. Add the chicken feet with water, add cooking wine, add soy sauce, stir fry for color.

5. Then cover the pot and start to simmer. After the soup in the pot is boiled, turn to low heat and simmer slowly.

6. When the soup is slightly reduced in the pot, you can add salt to taste, add the sugar to freshness, stir evenly and continue to stew until the chicken feet are soft and the soup is almost dried out, and you can get it out of the pot!