Braised Chicken Feet with Lobster Tail Exclusive

Name: Braised Chicken Feet with Lobster Tail Exclusive
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken feet are braised with ginger, soy and hot pot seasoning in an electric pressure cooker until gelatinous, then combined with blanched lobster tails for a luxurious, mildly spicy braise where briny seafood meets tender, sticky collagen.

1 hrNewEasy Hot Dishes Stir-fry Mild Spicy

Instructions

1
Remove the nails from the chicken feet and wash them clean.
2
Blanch the chicken feet in cold water, then rinse clean.
3
Heat oil in a pan and add ginger slices to stir-fry.
4
Add the chicken feet and stir-fry evenly.
5
Add an appropriate amount of oyster sauce, light soy sauce, and dark soy sauce, and stir-fry evenly to color.
6
Add an appropriate amount of water.
7
Transfer the chicken feet into the electric pressure cooker.
8
Just use the cooking mode.
9
Defrost the lobster tail in advance.
10
Bring water in the pot to a boil, add the lobster tails and blanch them, then remove and set aside.
11
Finely chop the ginger and set aside.
12
Take out the braised chicken feet and set aside.
13
Heat oil in a pan and add ginger to fry until fragrant.
14
Add the hot pot base and stir-fry until fragrant.
15
Add the lobster tails and stir-fry over high heat.
16
Add the chicken feet and the original soup.
17
Add a small amount of water.
18
Bring to a boil over high heat, simmer for about five minutes to absorb the flavors, then reduce the sauce and it's ready.
19
Finished product.
20
Finished product.