Chicken Feet Claypot
by Shen Li's Surname Shen
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash and cut all the side dishes. Cut off the chicken feet and remove the nails. Put cold water into the pot and put the onion and ginger cooking wine and pepper to blanch the water. After the water is boiled for one minute, remove the chicken feet and soak in ice water to drain the water.
2. Cut off the black tiger prawns, prawn legs and prawns, pick out the prawns, rinse and drain the water, pour cooking oil in the pot, stir-fry the prawns when the oil is hot, and fry until the prawns turn red and serve.
3. Prepare the sauce: put all the seasonings except the cooking wine, chicken essence and bean paste into a bowl and stir evenly.
4. Heat the pan with cold oil, add garlic, ginger, dried chili, and stir fry. After frying the aroma, add the Pixian bean paste and stir-fry to get the red oil. Add the chicken feet, potatoes and corn and stir-fry evenly. Add the broth or water. Cover the chicken feet and simmer on medium heat for 15 minutes, then add the rice cakes, carrots and prawns and cook for another 5 minutes.
5. Collect the juice over high heat. When the soup is thick, serve it on a plate and sprinkle with coriander.
