Spicy Marinated Chicken Feet

Name: Spicy Marinated Chicken Feet
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Chicken feet; 5ml Peanut oil; 5g salt; 2ml Cooking Wine; 5ml Soy sauce; 1 package Halogen bag; 20g ginger; 10g Dried chili

by sourcehe

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Chicken feet, also called chicken feet in Guangdong. The spicy braised chicken feet are so delicious that you can lick your fingers. There are different ways to eat chicken feet in different ways. They can be snacks, dishes that go with wine, or herbal tea... The spicy braised pork and chicken feet we made today can be used as dishes, as snacks, or as dishes with wine. , Father's Day is coming soon, and I will make a snack for my dad-spicy braised chicken feet. As the age grows, the parents gradually get older. Work is busy, and the time to accompany is getting less and less. No matter how busy you are, you should take time to accompany your parents on Father’s Day. Cooking a dish that father likes is the best filial piety. I wish everyone a healthy and happy father! "

Ingredients

500g Chicken Feet
5ml Peanut Oil
5g Salt
2ml Cooking Wine
5ml Soy Sauce
1 package Halogen Bag
20g Ginger
10g Dried Chili

Spicy Marinated Chicken Feet

1. Wash chicken feet and remove nails;

2. Boil water, add chicken feet to blanch to remove blood;

3. Remove and soak in cold water; PS: The chicken feet will not be broken after soaking

4. Put an appropriate amount of water into the brine bag, boil it, and simmer the flavor;

5. Drain the chicken feet, ginger, and cooking wine in a gravy pot and simmer for 30 minutes;

6. Heat the pan, pour in some oil, and stir fragrant dried chilies;

7. Take out the marinade package from the marinade pot, put the rest of the ingredients in the chili pot; after boiling, change to low heat;

8. Cook until the water becomes less, add soy sauce and salt, collect the juice, and stir-fry evenly;

Tips:
1. Chicken feet need to be nailed;
2. Blanch the chicken feet in cold water, so that the skin is not easy to break when boiling;
3. When simmering the lo-mei, simmer slowly on a low heat;
4. The soy sauce and salt are finally put and boiled until the juice is collected.