Chicken Feet

Chicken Feet

by No-id

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

4

Some people say that Shanghainese can drink wine for half a day after making two pieces of edamame. Don't believe it, it's fake. That's ridicule. It is also said that the old drunkard in Shanghai used to use jumping, barking, and flying, that is, chicken feet, chicken heads, and chicken wings as snacks. It is true, true, helpless, who told you to have no money in your pocket. But the jumping call to fly is just in trouble, and it's cheap to get off the feet.
Unexpectedly, one day the salted fish turned over and the grass chicken jumped into a phoenix. Chicken wings become phoenix wings and chicken feet are naturally called phoenix feet. Really, the lower foot became the top grade, and became famous for the banquet.
Summer is the season for bad goods. The bad chicken, the bad duck, the bad fish, and the bad meat appeared one after another. The faint smell, the clear smell, it gives a refreshing feeling in the mouth.

Ingredients

Chicken Feet

1. Use scissors to trim the nails of the chicken feet and divide them into two

Chicken Feet recipe

2. Put it in a basin, rinse with water, blanch it, rinse and drain

Chicken Feet recipe

3. Add clean water to the pot, add the chicken feet, turn the heat to a low heat and simmer for a few minutes, turn off the heat as soon as it is cooked, don’t braise it

Chicken Feet recipe

4. Immediately remove the chicken feet and rinse with cold boiling water and rinse well

Chicken Feet recipe

5. Pour the fragrant lees into the container

Chicken Feet recipe

6. Soak the chicken feet

Chicken Feet recipe

7. Cover the lid and put it in the refrigerator

Chicken Feet recipe

8. Can be used in 4 to 5 hours

Chicken Feet recipe

Tips:

1. The chicken feet should not be too crispy and ready to cook. If they are too crispy, they will be uncomfortable and not crispy, and the taste will not be good;
2. The cooked chicken feet should be taken out immediately and rinsed with cold boiling water, otherwise the finished product will stick;
3. The dipping time must be sufficient, otherwise it will not taste good;
4. The same method can also be used to make glutinous chicken and duck glutinous stomach and tongue.

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