Braised Chicken Feet with Kelp and Soy Beans
1.
Wash the chicken feet and cut off your nails. If the chicken feet are too large, split them in half and set aside. If you choose chicken feet, try to choose medium-sized ones with thicker and chewy meat. (Too much oil is too much, very greasy. Too small and too dry, very firewood.) Soak the soybeans about 6 hours in advance, or soak them overnight, and remove the soaked skin before use. Rinse with clean water several times. If you have kelp knots, buy them directly. If you don’t have them, buy kelp pieces and cut them into strips about 10 cm long and 1 finger wide.
2.
The Adi pot is preheated in advance. In order to make the chicken feet color, some rock candy is added in advance. After the saccharification becomes syrup, the chicken feet are poured in and fry. Basically, the color of the chicken feet changes slightly. Just golden
3.
Then pour the soybeans and kelp knot, add the seasoning (pepper diced, dried red pepper, chili sauce, salt, ginger, cooking wine, soy sauce), do not add water, stir evenly, then close the lid of the Adi pot, select the chicken button That's it
4.
When it is done, open the lid and there will be a small amount of soup. Stir constantly and stir until the juice is collected and it can be out of the pot.
5.
Isn’t it tempting to put on the scallions?
Tips:
If it is made with Adi pot, don't add water. If it is a wok or pressure cooker, you must add water to the chicken feet.
