Tiger Skin and Chicken Claws

Name: Tiger Skin and Chicken Claws
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 Chicken feet; 50g granulated sugar; 50g water; 3 tablespoons Soy sauce; 10g crystal sugar; 3 pcs star anise; 4 slices Bay leaf; 1 teaspoon pepper; 300ML Shimizu

by Norma

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Chicken feet with tiger skin is my favorite dish. The recipe for chicken feet is nothing more than a soft stew or a refreshing marinade, but this chicken feet with tiger skin can have both of these two tastes. , The perfect way to eat chicken feet. It is suitable for hot and cold, the loose and crispy skin, without losing its elasticity and smoothness, the mouth is full of chewy, refreshing and delicious non-sticky chicken paws. I have seen many different ways of using tiger skin and chicken feet. Relatively speaking, my approach is relatively simple. After two attempts, it is better not to stew the chicken feet too crispy. The finished product is beautiful and has a moderate texture. "

Ingredients

8 Chicken Feet
50g Granulated Sugar
50g Water
3 tablespoons Soy Sauce
10g Crystal Sugar
3 pcs Star Anise
4 slices Bay Leaf
1 teaspoon Pepper
300ML Shimizu

Tiger Skin and Chicken Claws

1. 1. Put 50 grams of sugar in the pot and 50 grams of water and put it in the pot, and boil it into sugar color;

2. 2. When the sugar color is golden brown, add chicken feet and stir fry to coat with sugar color (if the sugar juice is too hot, add a small amount of water and then stir fry);

3. 3. Take a milk pot, add oil and heat to 40% heat;

4. 4. Explode twice. Need to turn over during the period;

5. 5. Fry until the date is red and remove the oil;

6. 6. Prepare the marinade materials;

7. 7. Put the marinade into the pot and boil on high heat, then turn to low heat and cook for 15 minutes;

8. 8. Put the fried chicken feet in the marinade and soak for more than 1 hour;

9. 9. After soaking, the chicken skin has expanded;

10. 10. Put the marinade together with the chicken feet into the pot and collect the juice over high heat.

Tips:
1. The oil temperature should not be overheated, and the oil can be fried at about 40%;

2. The fried chicken feet can be out of the pan when they see a darker color to avoid frying;

3. If you like to eat softer, you can steam it with the marinade for about 30 minutes after soaking, and then return to the pot to collect the juice.