The chicken feet in sauce that can be deboned by themselves as soon as you enter the mouth, are soft and glutinous, and those who love chicken feet must collect them

Today I will share the practice of a chicken feet - chicken feet with sauce.

The cooked chicken feet are soft and glutinous when they are hot, and they will be very tough when they are cold, which is more suitable for snacks or dramas. If you put it together with the rest of the soup, the chicken feet will be frozen with the soup, and it will have a different flavor like skin jelly.

- Chicken feet in sauce - (3 servings)

【Ingredients】

Ingredients: 750 grams of chicken feet

Excipients: 3 teaspoons dark soy sauce, 1 teaspoon light soy sauce, 30 grams of rice wine, 6 rock sugars, 5 slices of ginger, 1 handful of shallots, 2 slices of angelica, 1 small piece of cinnamon, 2 star anise, 1 gardenia, appropriate amount of salt

【Directions】

Step 1: For the treatment of chicken paws, cut the nails (if you don't mind, you can also not cut them), and wash them clean.

Step 2: Put the processed chicken feet in a pot under cold water, add green onion knots, ginger slices, and cooking wine to boil for three or four minutes on high heat, and skim off the foam.

Step 3: Remove the chicken feet and rinse them well, and drain the water.

Step 4: Put a little cooking oil in the pot, add ginger slices, dried chilies, angelica, star anise and other seasonings and stir-fry over low heat until fragrant.

Step 5: Add the blanched chicken feet and stir-fry slightly, and cook the rice wine along the edge of the pot. (Chicken feet must be controlled to dry the water, there will be water will burst, be careful not to burn, be sure to pay attention)

Step 6: Add light soy sauce.

Step 7: Add dark soy sauce and rock sugar.

Step 8: Add dark soy sauce and stir-fry slightly to color the chicken feet, then add hot water to level the chicken feet. The fire boiled.

Step 9: Place a handful of shallots on the bottom of the saucepan or casserole to prevent the shallots from sticking to the bottom. (It is best not to use an iron pot to stew food for a long time, it will turn black if the food is stewed for a long time)

Step 10: Move the boiling chicken feet into the saucepan (you can also use a casserole)

Step 11: After the fire boils, turn to low heat and cook for about 50 minutes. When firing, it is fired over low heat, and it is simmered slowly over low heat, which is very easy to absorb the flavor and easy to stew thoroughly. The fire will make the skin of the chicken feet bloom, and the finished product will not look good.

Step 12, simmer for about 50 minutes, add salt according to your taste, this dish is salty and sweet, don't add more salt, after all, light soy sauce and dark soy sauce have been added. You can taste it when you collect the juice and adjust it to your taste.

Step 13: Finally, reduce the juice over medium heat, just thicken the soup, be sure to leave some soup! You can eat two more bowls of rice! The miserable pot friends ignore it, just don't see it!

Finished product! The seasoning used in this sauce chicken feet is quite simple, so make one for your family!

Tips:

Today's seasoning uses a yellow gardenia, the northern friends may not be familiar with gardenias, in fact, yellow gardenias are sold in the seasoning area, but everyone does not pay much attention. Yellow gardenia is generally used for coloring sauce, marinated and marinated meat ingredients, which is a natural pigment, and the color of stewed chicken, braised meat and a gardenia is more beautiful.