Spicy Grilled Chicken Feet

Name: Spicy Grilled Chicken Feet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken feet; Some Chili powder; Some Cumin powder; Some White sesame; 1.5 teaspoons salt; 1 tbsp Sugar; 1 tbsp Soy sauce; 1 tbsp Cooking Wine; 2 pcs star anise; a little Cinnamon; 3 slices ginger; 1 serving Old bittern

by Jackey cat

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I went to a friend’s BBQ on the rest day. My friend made a pot of chicken paws. Everyone skewered them together and grilled them over a charcoal fire. Add cumin and chili powder as you like, because they are marinated in advance. It's quite tasty, no need to brush the barbecue sauce, just roast the surface to dry, it tastes very chewy, dry and fragrant, plus the stimulation of chili powder, after eating one, it will be out of control. One, the cat can be regarded as enjoying it. Dear friends, let's do it together. There will be surprises.

Spicy Grilled Chicken Feet

1. Clean chicken paws

2. Put in a small pot, add salt, sugar, light soy sauce, dark soy sauce, cooking wine and other seasonings

3. Add appropriate amount of water, and add star anise, cinnamon, ginger slices (Note: The pot also contains the old stewed soup preserved from other ingredients before, so there is no need to put too much spices, but if there is no old stewed, you need to add other Add appropriate amount of spices)

4. The marinated chicken paws are clamped into the baking tray

5. Sprinkle with cumin powder

6. Add chili powder to your liking

7. Sprinkle with white sesame seeds

8. Put in the oven, 180 degrees, 15 minutes, middle layer, upper and lower fire, after roasting, you can mix it moderately to make the spices more even and delicious

Tips:
1. Laolu is the other ingredients that have been marinated with spices and seasonings before, and the remaining soup is packed in a tightly sealed container and placed in the freezer compartment of the refrigerator. When you want to marinate things next time, You can continue to use it after you take it out and thaw it. If you keep and use it repeatedly, it is the old bittern.
2. When entering the oven, there is no need to overbake, as long as the moisture on the surface is dried, it will not be delicious after baking.