Chestnut Roasted Chicken Feet

Chestnut Roasted Chicken Feet

1. Chestnut wash

2. Blanch in boiling water for 5-8 minutes

3. If you pick it up, you can continue to soak it in boiling water, and it will be easier to peel off after being blanched.

4. Wash the chicken paws and cut off your nails, chop them into two and do so and set aside

5. If you have plenty of time, soak in cold water for a while to get rid of the fishy

6. Add water to the pot and blanch it, pour in the cooking wine and ginger slices, and pour out about two minutes after boiling

7. Heat the oil in the pan, add a few slices of old ginger, pour in the drained chicken feet, stir fry evenly, pay attention to the crackling if the water is not drained, you can cover it with a lid to avoid scalds from splashing oil

8. Then pour at least 2 scoops of cooking wine along the side of the pot, continue to fry, the water vapor is gradually reduced, add yellow rock sugar, light soy sauce, continue to stir fry,

9. Gradually you can't smell the alcohol. When the seasoning aroma comes out, add cold water to boil the paws. You can also use white chicken feet. The braising time will be reduced by 20-30 minutes. The black chicken feet used here burned for nearly an hour.

10. Put chestnuts 10-15 minutes before cooking, sprinkle garlic sprouts after cooking

Tips:

When adding water to boil, the water level is below the chicken paws. First, high heat for a few minutes and then slowly simmer. You must taste that the paws are almost cooked before pour into the chestnuts. After the chestnuts are put into the pot, add a little salt, cover and cook for about 10 minutes. Taste the degree of ripeness of the chestnuts. From entering the pot to before turning rotten, turn on high heat to collect the juice. Use chopsticks to slowly stir to collect the juice. The slowness is to avoid crushing the chestnut. The soup is thick and ready to be out of the pot.