Chicken Feet with Soy Sauce
| Chicken feet 1 catty | Onions, ginger and garlic 10g |
| Dried chili coriander root 5g | Light soy sauce 4 scoops |
| Old soy sauce 4 scoops | Yellow Rock Sugar 2 scoops |
Step 1
500g chicken feet (take the chicken feet intact, including the feet, do not cut the nails first); appropriate amounts of onions, ginger, garlic, dried chilies, and coriander roots.
Step 2
Put the chicken feet into the pot under cold water, add onion, ginger, and cooking wine to remove the fishy smell. The blanch time should not be too long. The chicken feet will change color when cooked. If the blanch time is too long, the skin of the chicken feet will break easily. (Do not remove the nails when blanching the chicken feet)
Step 3
chicken feetAfter blanching, run it through cold water once and then trim the nails. (After this step, the chicken feet will be more elastic)
Step 4
Pour oil into the pot, add onions, ginger, garlic, dried chili peppers, and coriander roots and saute until fragrant. (Dried chili peppers are used to add flavor. If you don’t like spicy food, you don’t need to add them.)
Step 5
Pour into a bowl of hot water, 4 spoons of light soy sauce, 4 spoons of dark soy sauce, 2 spoons of rock sugar, 2 spoons of oyster sauce, 2 spoons of cooking wine, a little pepper, and cook for 10 minutes until the aroma is released. (Lee Kum Kee is recommended for light soy sauce and dark soy sauce)
Step 6
Add chicken feet and cook over medium-low heat for 30 minutes. (Be sure to use medium-low heat. High heat will easily break the skin. When cooking, you can turn it over once in the middle to ensure even coloring.)
Step 7
After cooking, simmer for another 15 minutes. Add appropriate amount of salt to adjust the saltiness. If the color is not enough, you can add some dark soy sauce to supplement the color.
Step 8
Remove from pan and plate. Cooking tips for chicken feet with soy sauceUse medium to low heat to cook chicken feet, as high heat will easily break the skin.
