Hot and Sour Chicken Feet in Soy Sauce Chicken Sauce

Name: Hot and Sour Chicken Feet in Soy Sauce Chicken Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 8 Chicken feet; 150ml Soy Sauce Chicken Sauce; 1 ginger; 1 piece star anise; 10 capsules pepper; 1 piece Dried chili; 1 tbsp Soy sauce; 20ml Oyster sauce; 10 capsules Fennel Seed; 1 Bay leaf; 10 Pickled peppers; 2 tbsp Pickled pepper water

by Wisdom Lotus

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This chicken feet can let you get out of the kitchen away from the oily smoke, soak the chicken feet in the soup, it is delicious and soft, the sauce is rich, without destroying the complete skin of the chicken feet. For the soup, I use star anise, pepper, bay leaves and other spices, add pickled peppers, soy sauce chicken juice, consuming oil, and dark soy sauce to boil and let cool. If you don’t have soy sauce, you can use soy sauce instead of chicken feet Cook it in advance, soak it in ice water and soak it in the soup until it is colored and delicious. It will taste better if it is soaked overnight.

Hot and Sour Chicken Feet in Soy Sauce Chicken Sauce

1. Use scissors to cut off the toenails of the chicken feet and rinse them off with water

2. Put enough cold water in the pot, add the washed chicken feet, add 1 slice of ginger, and cook for 10-15 minutes on high heat. You can easily pass through the chicken feet with chopsticks

Hot and Sour Chicken Feet in Soy Sauce Chicken Sauce recipe

3. Take out the chicken feet and cool them in cold water, and soak them for 10 minutes. The soaked chicken feet can control the moisture and place them in a deeper, airtight glass bowl.

4. Use a spoon to skim off the scum on the surface of the soup left by the boiled chicken feet

5. Put 1 slice of ginger, 1 star anise, 10 peppercorns, 10 cumin, 1 dried chili, and 1 bay leaf in the soup

6. Pour 150 ml of soy sauce chicken sauce and 20 ml of oyster sauce in a small bowl, stir well to form a sauce

7. Pour the mixed sauce into the pot, add 10 pickled peppers and 2 tablespoons of pickled pepper water, turn on high heat and cook until the soup boils and smells, turn off the heat and let it cool down

8. After the processed chicken feet, the cooled soup is poured into a sealed glass bowl with chicken feet, so that the soup soaks over the surface of the chicken feet

9. Cover the safety cover and put it in the refrigerator until it is colored and delicious. It is best to refrigerate overnight for a stronger flavor