Name: New Method Salt-baked Chicken Feet
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Chicken feet; 20g sesame oil; 1 package Salt Baked Chicken Noodles; 4 Yellow mast; Some salt; A small amount Malt Fen; 10g maltose; 2 pcs star anise; 4 slices Bay leaf; 10g Fennel; 10g Wind Fuji; 4 Xin Yi; 4 Dried chili; 2 pcs Raw chili; 100ml Broth; Some Pigskin; a little baking soda; a little White vinegar; 20g ginger; 10g shallot

New Method Salt-baked Chicken Feet

by Fung Kee Food

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The salt-baked series is a masterpiece of the Hakka people. In the past, there was no refrigerator. In order to be resistant to storage, the Hakka people pioneered the salt-baked method. Now many salt-baked products on the market are far away from the traditional methods of the past. "

New Method Salt-baked Chicken Feet

1. Wash chicken feet clean.

2. Put the chicken feet in a basin, add the water that has been used over the noodles, and soak a small amount of salt, vinegar, ginger slices, green onions, and baking soda overnight.

3. Add appropriate amount of water, green onions, and ginger to a pot and bring to a boil. Add cooking wine and chicken feet to a boil.

4. Soak the chicken feet flying over the water in ice water.

5. Cut the two yellow mastiffs apart, add boiling water, add chicken feet after the water is cool, add an appropriate amount of water over the chicken feet, add 1 packet of salted chicken powder, appropriate amount of salt, cover with plastic wrap and refrigerate for more than 12 hours.

6. Add the broth and the water for soaking chicken feet to the pot, add 2 yellow mastii, bay leaves, cumin, maltose, chicken essence, chili, star anise, wind cane, sesame oil, sesame oil, boiled pork skin, salt, and malt fen. It tastes good, and it tastes good when it is cooked over the fire.

7. Bring the chicken feet to high heat and turn to medium-low heat for 7 minutes, turn off the heat, and simmer for 3 to 5 minutes. The chicken feet cannot come to the surface.

8. Whip it up while it is hot, brush the mixture of available fuel and oil to preserve the color, freeze it in the refrigerator for 20 minutes, then transfer it to refrigeration, and eat as you go.