Braised Chicken Feet
Chicken feet are blanched with malt sugar, fried until golden, then plunged into cold water for their signature puffy, wrinkle-like skin. Simmered with star anise, bay leaves, and pork skin, they turn glossy and collagen-rich.
Instructions
- 1
Remove the tips of the chicken feet.
- 2
Soak until the water turns red.
- 3
Put chicken feet into cold water and add cooking wine.
- 4
Maltose.
- 5
Green onions, ginger.
- 6
After cooking, scoop out the foam.
- 7
After scooping out, rinse with cold water.
- 8
When the oil is hot (be careful of oil splashing), cover with a pot lid, then add the chicken feet and stir-fry.
- 9
Stir-fry until golden and then remove.
- 10
Soaking the skin in cold water causes it to swell.
- 11
Put the chicken feet into the pot with cold water.
- 12
Green onions, ginger, oyster sauce, pork skin, star anise, Sichuan peppercorns, dried tangerine peel, bay leaves, etc.~
- 13
Salt.
- 14
Light soy sauce.
- 15
White pepper powder.
- 16
Cooking wine.
- 17
Simmer over low heat.
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Ingredients
Main Ingredients
- Chicken feet3 斤
- Pork skin2 slice
- dried tangerine peel一个
- white pepper powderto taste
Seasonings
- Maltose一盒
- Star aniseto taste
- Sichuan pepperto taste
- Bay leaf2 piece
- oil一半
- cooking wineto taste
- Oil consumption1 spoon
- Saltto taste
- light soy sauceto taste
Auxiliary Ingredients
- Scallionto taste
- Gingerto taste