Seasonal Vegetable and Chicken Feet Pot

Name: Seasonal Vegetable and Chicken Feet Pot
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 Chicken feet; 1 piece carrot; 1 corn; Some Green onion ginger; 30g Pixian Doubanjiang; 15ml Cooking Wine; 10g crystal sugar; Some Govedo rice oil; 30ml Maruzou Black Bean Braised Soy Sauce

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The most delicious part of a chicken, in addition to chicken wings and legs, there is another part that can not be ignored is the chicken feet. Chicken feet are a treasure, not only the meat is soft, but also the crunchy and elastic bones. Chicken feet are rich in collagen and low in calories. It is undoubtedly the best and most common beauty item for women.

You have to eat warm in winter. Today, this chicken feet pot is your best choice. The cooked chicken feet are soft and glutinous, and the muscles are crispy and soft. A bite is full of gravy and delicious. Can't stop talking. Plus some vegetables you like. For example, I chose corn, meat and vegetables, which are rich in taste and nutritious.

The weather forecast says Nanjing will usher in a big cooling next week. Apart from dressing more, it is best to have a pot of chicken feet hot pot to warm up your body. Try it now!

Ingredients

12 Chicken Feet
1 piece Carrot
1 Corn
Some Green Onion Ginger
30g Pixian Doubanjiang
15ml Cooking Wine
10g Crystal Sugar
Some Govedo Rice Oil
30ml Maruzou Black Bean Braised Soy Sauce

Seasonal Vegetable and Chicken Feet Pot

1. Wash the corn and cut into pieces, and cut the carrots into pieces for later use.

Seasonal Vegetable and Chicken Feet Pot recipe

2. Wash the chicken feet, cut off your nails, and chop them into upper and lower halves.

3. Add a little scallion ginger and 15 ml of cooking wine to a pot of water, pour the chicken feet.

4. After the water is boiled on high fire, remove and rinse for later use.

5. Pour an appropriate amount of oil into the pot and heat it to 60% heat. Add the green onion and ginger until fragrant, then pour in 30 grams of Pixian bean paste and stir up the red oil.