How to eat chicken feet deliciously? How to make chicken feet

Put the star anise, fennel, grass fruit, Sichuan peppercorns, cinnamon, kaempferol, and cloves into the marinade bag; take a pot, add water, put in the pork bones, bring to a boil, remove the foam, add onions, ginger, and dried red pepper pepper, simmer over low heat for 1 hour; remove onions, ginger, and red peppers, add salt, rock sugar, Shaoxing wine, and soy sauce, simmer over low heat for 30 minutes, add chicken essence to make marinade.

How to make chicken feet-how to eat chicken feet?

How to make chicken feet

Chicken feet are also called chicken feet and chicken feet. Chicken feet are not called chicken feet in gourmet recipes, but are called chicken feet. In the south, chicken feet are a high-end famous dish. Some people think that since there is no meat on chicken feet, it must have no nutritional value. In fact, this idea is wrong. Chicken feet have lots of skin, tendons, and large gelatin. It is often used to cook soup, and is also suitable for brine and sauce. Such as: braised chicken feet, sauced chicken feet. Those with a thick texture can also be cooked and eaten with the bones removed, such as pepper chicken palms and deboned palm wings, which are both crisp, tender and delicious. Below we will introduce several representative ways to make chicken feet.

Pickle chicken legs

Preparation:

Cut the thawed chicken feet in half, making it easier to cut at a slight angle. Cover the cut chicken feet with cold water, add 20ml old wine, 10ml white rice vinegar, and a little salt, stir and soak for 30 minutes. Bring the pickled pepper water to a boil. Turn off the heat immediately. Remember to pour it into a container and let it cool before adding the washed pickled peppers, ginger slices and minced garlic. Of course, you can also add Sichuan-flavored ingredients such as Sichuan peppercorns, bay leaves, angelica root, etc. to the pepper water and boil together according to personal preference.

Processing:

Pick up the soaked chicken feet and put them into the pot. Add water until the surface is covered. Heat over high heat. After the water boils, simmer over high heat for 3 minutes. Cover the pot and simmer for 5 minutes. Drain off the boiling water and cook the chicken feet. Quickly pour into the large basin of cold water prepared in advance, keep changing the water and soak until the oil foam is gone and the chicken feet regain their elasticity, take out and drain.

soak:

Add the drained chicken feet to the cooled pepper pickling water (be sure to add it after cooling, otherwise it will easily form jelly). The pickled pepper water should cover the surface of the chicken feet. If it is not enough, add cold boiled water; at this time Taste the taste of the pickled pepper water, and add appropriate amounts of white rice vinegar, salt, and MSG. You should feel that the pickled pepper water is more sour, salty, and spicy, so that the pickled peppers can taste better. Cover and serve after 24 hours.

Braised chicken feet

Ingredients: 1000g chicken feet, appropriate amount of green onion and ginger.

Seasoning: 100g Shaoxing wine, 5g sugar, 3g salt, 3g chicken essence, 2g Sichuan peppercorns, 1000g marinade.

practice:

First, make the marinade: put star anise, fennel, grass fruit, pepper, cinnamon, kaempferol, and cloves into the marinade bag; take a pot, add water, add pork bones, bring to a boil, remove the foam, and put Add onion, ginger, and dried red pepper, reduce to low heat and simmer for 1 hour; remove the onion, ginger, and dried red pepper, add salt, rock sugar, Shaoxing wine, and soy sauce, simmer over low heat for 30 minutes, add chicken essence to make marinade.

Wash the chicken feet, cut off the toe tips, and apply a layer of soy sauce evenly;

Fry the chicken feet in oil until golden brown and set aside;

Take another pot, add brine, sugar, salt, pepper, chicken essence, and Shaoxing wine, bring to a boil, remove the foam, add chicken feet, green onion and ginger, stew over low heat until cooked.

Spicy fried chicken feet

Ingredients: 300 grams of chicken feet, 5 red pickled peppers, appropriate amounts of bean paste, ginger, green onions, cooking wine, light soy sauce, and pepper.

practice:

Cut the chicken feet in half from the middle, cut off the nails, wash away the blood and set aside; chop the red pickled peppers; cut part of the ginger into slices and cut part into mince; cut the white part of the green onion into sections and cut the leaves into flowers;

Put an appropriate amount of water into the pot, add the processed chicken feet, ginger slices, scallions and an appropriate amount of salt. After boiling, remove the foam and cook for about 5 minutes, then turn off the heat;

Remove the cooked chicken feet and drain; set aside;

Heat the oil in a pan, add crushed red pickled pepper, bean paste, and minced ginger, stir-fry until spicy;

Add the chicken feet, stir-fry for a few times, then add a little cooking wine and pepper and stir-fry evenly, then add a little water and simmer for a while to make the flavor better;

Then add chopped green onion and a little light soy sauce, stir well and then serve.