Spicy Braised Chicken Feet

Name: Spicy Braised Chicken Feet
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 320g Chicken feet; 150ml Marinade juice; 6 Dried chili; 1g pepper; 2 pcs star anise; 1 piece Cinnamon; 5 slices Bay leaf; 8ml Soy sauce; 1/2 tsp Red yeast powder; 2g Refined salt; 200g Old brine; 1g Five spice powder; 120ml Shimizu; 20ml Cooking Wine

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Whether it is chicken feet, duck feet, duck necks, wing tips, collar bones, duck intestines, duck tongues, elves are extremely favorites. From the earliest Jingwu to the current Zhou Hei Ya, every time I go back to Wuhan, I must eat it. Under my drive, the whole family loves it very much. Even Angbao is no exception. Every time I yelled spicy food. Still reluctant to let go.
The successive food safety issues also gave me the idea of doing it myself and getting enough food and clothing. In the south, unlike Wuhan, you can buy clavicles, necks and the like. Then change your mind and use chicken feet to make it. A western name is called Phoenix Claw. It has a thick texture, high nutrition, and is rich in calcium and collagen. Eating more can not only soften the blood vessels, but also has cosmetic effects. A piece of marinated chicken feet can be both a husband and dad’s snack, and a snack for us to follow the drama. The best of both worlds, what are you waiting for? I won't tell you, I managed to get 10 chicken feet while chasing "My First Half of Life", but I couldn't keep any of them, ha ha ha. . .

Spicy Braised Chicken Feet

1. One serving of chicken feet.

2. Use scissors to cut off the tip of the claw and clean it.

3. Add water to the pot, add the cooking wine, add the chicken feet to blanch the water, boil for about 5 minutes after the water boils.

4. Pick up the chicken feet and rinse the blood foam under running water.

5. Wash them one by one and drain them for later use.

6. Ingredients are prepared.

7. Add the brine juice to the casserole first.

8. Pour in all kinds of spices.

9. Join the soy sauce.

10. Add light soy sauce.

11. Add the old brine and water.

12. Add five-spice powder, red yeast rice powder, refined salt, and boil the marinade over heat.

13. Add the prepared chicken feet.

14. After the marinade boils again, turn to medium-low heat and simmer for about 20 minutes.

15. Turn off the heat, cover the lid and simmer for 2 hours, eat and take out and put on a plate.

Tips:
1: Soaking is very important, the longer the soaking time, the more delicious the chicken feet.
2: The amount of dried chili and Chinese pepper can be added or subtracted according to your own preference. The elves like spicy and feel less, so you will add more chili next time.
3: Preservation of the old brine: After the marinade is cooled, remove the slick oil on the surface, then filter the precipitate, and use a clean container to store it. If it is not used for more than a week, it needs to be frozen in the refrigerator. Each time the raw materials are brined, the brine must be boiled and then naturally cooled for preservation.
4: The red yeast rice powder is added, and the finished chicken feet are beautifully colored. Of course, if there is no red yeast rice powder at home, it is okay to leave it, as long as it tastes good.