Marinated Chicken Feet & Quail Eggs
1.
Cut off the toenails from the chicken feet and clean them.
2.
Put cold water in a pot, half of the green onion and ginger slices, pour 1 tablespoon of cooking wine, add the chicken feet, bring to a boil over high heat, rinse in cold water, remove and drain the water. (Wash the quail eggs, add some salt and white vinegar in a pot under cold water, boil on high heat and cook for 3 minutes, remove the quail eggs and let them cool, peel them for later use. Forgot to take pictures.)
3.
Pour half of the oil in the oil pan (I used a 16cm diameter milk pan), heat it to 50% hot, put in the drained chicken feet, cover, deep fry for 1 minute, turn over, then fry for another minute to remove . The fried chicken feet must be covered, otherwise, like an "explosion", the oil will splash everywhere.
4.
Put the fried chicken feet, peeled quail eggs, all seasonings and spices, green onion and ginger into the pot, add water to the chicken feet. Bring to a boil on high heat and simmer slowly on low heat. You can taste the soup in the middle, if it is not enough, add seasonings. (I used boiled pork knuckle soup and 1 tablespoon of oyster sauce.)
5.
Boil until there is little water to collect the juice on high heat.
6.
Serve separately, this is chicken feet.
7.
This is a quail egg.
Tips:
The seasoning is adjusted according to your own taste. This method is also suitable for braised tofu.
