The Korean-style spicy chicken feet boiled rice cake that licks your fingers is so delicious that you can't eat it on a large plate

Today I would like to share with you a soft and glutinous boneless, delicious Korean spicy chicken feet boiled rice cake that licks your fingers. The chicken feet dipped in the sauce are soft and glutinous, sweet and spicy, and you can't stop gnawing at all, the more you eat, the more addictive you are, and a big pot is not enough to eat!

——Korean Spicy Chicken Feet——

Ingredients:

Ingredients: 750 grams of chicken feet, 250 grams of hot pot rice cake

Seasoning: 1 green onion, 5 slices of ginger, 10 grams of garlic slices, 3 teaspoons of Korean chili paste, 1 tablespoon of tomato paste, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of fine chili powder, 1 teaspoon of sugar, appropriate amount of cooking wine, appropriate amount of cooked white sesame seeds, appropriate amount of minced green onion

Method:

Step 1: Wash the chicken paws and cut off the nails.

Step 2, blanch the clean chicken feet in a pot under cold water, the amount of water is not over the chicken feet, put in the green onion section, ginger slices, cooking wine to remove the fishy, the blanching time can be slightly longer, the water is boiled to skim off the foam and then boil for about 5 minutes, after blanching, remove the chicken feet to control the moisture.

Step 3: Prepare 3 teaspoons of Korean hot sauce, 3 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of fine chili powder, 1 teaspoon of tomato paste, 1 teaspoon of sugar, 1 teaspoon of cooking wine, add an appropriate amount of water and stir well for later use.

Step 4: Put a little cooking oil in the pot, add minced garlic and stir-fry until fragrant.

Step 5: After stir-frying the minced garlic, add the chicken feet with controlled dry water and stir-fry slightly, pour in the prepared sauce in step (3) and stir-fry for color.

Step 6: After stir-frying and coloring, add warm water to cover the chicken feet and simmer over medium-low heat, and then add the hot pot rice cake after the chicken feet are stewed to the desired extent. I usually stew for about 30 minutes, and the chicken feet at this time are soft and glutinous, and they melt in your mouth~. If you like that chewy texture, you can add less water to reduce the cooking time.

Step 7: Simmer for about 30 minutes until the chicken feet are soft, add the rice cake Cover the lid again and cook for 5 minutes until the rice cake is soft and glutinous.

Step 8, after the rice cake is soft and glutinous, reduce the juice on high heat, thicken the soup, sprinkle with chopped green onions and white sesame seeds, and a hot, soft, melt-in-your-mouth spicy chicken feet rice cake is ready~

Finished product! The chicken feet that come out of this way are soft and glutinous, and the rice cakes are sweet and spicy, so if you like it, do it!

Tips:

1. When the garlic is fried, the fragrance should be fried in cold oil, so that the garlic is not easy to paste, and then the stir-fry time should not be too long, and the chicken feet will explode 皮️️️ if the time is too long.
2. If you like that chewy taste, you can add less water to reduce the cooking time, but Zerui's mother personally thinks that the chicken feet are still soft and glutinous.

3. The recipe uses fine chili powder, which is red in color but not very spicy. The Korean hot sauce also looks red and very spicy, but it is not very spicy, so you can adjust the amount of chili sauce and chili powder according to your taste.