Marinated Chicken Feet

Name: Marinated Chicken Feet
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Chicken feet; 400g Marinade juice; 1 piece ginger; 30g Cooking Wine; 3g salt; 2g Chicken noodles; 1200g Shimizu; 5g Dried chili

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

This brine chicken feet is very simple and does not require any cooking skills. You can make it even if you are a novice cooking for the first time. The key is to clean the chicken feet, cut off the toenails, and put them in the pot. It is blanched for a while, and the main ingredients for removing fishy ginger and cooking wine cannot be left in the boiling pot. If it is done enough, the taste will not be bad. Because you don’t need to match the brine ingredients by yourself, just go to the supermarket to buy a bottle of brine juice. Add 2-3 times the water according to the instructions, pour it into a casserole and simmer for 15 minutes on high heat. It slowly soaks and tastes. The chicken feet are soft and not rotten in this way. The bones can be removed smoothly after chewing.

Ingredients

Marinated Chicken Feet

1. It's easy to prepare ingredients and buy ready-made brine juice. It's not expensive for a bottle of 6 yuan, which is quick and easy. Of course, you can also mix the brine ingredients by yourself. The whole bag is sold in the market, just follow the instructions.

2. Wash the chicken feet and cut off the toenails with scissors. This step cannot be lazy, because the toenails tend to contain bacteria and are unhygienic. It seems that you can't eat with teeth and claws, and it's not safe to eat. Sharp nails can easily hurt your mouth.

3. Pour an appropriate amount of water into the pot, pour in the washed chicken feet, peel the ginger and cut into thick slices, put it in the pot, add 3 grams of salt, pour in the cooking wine, and simmer for about 15 minutes on high heat.

4. Make the marinade juice while cooking the chicken feet, pour the marinade juice into the casserole, add 3 times the water [ie 1200g] and mix well

5. Pick up the blanched chicken feet, rinse with cold water, and pour into the brine juice.

6. Add 10 grams of dried chili and a little chicken powder.

7. Cover the pot and cook on high heat for about 15 minutes. Turn the chicken feet halfway, turn off the heat, and simmer for more than 2 hours before taking out.

Tips:
Tips for food:

1. Chicken feet blanching water can remove the fishy smell, clean and hygienic. The chicken feet should not be cooked for too long, and the taste will be soft and not chewy for too long.

2. The used brine juice is cooled and stored in the refrigerator. It can be used to marinate beef tendon or pig intestine.