Tiger skin and chicken feet
| Chicken feet 1000 grams | Green onions 1 paragraph |
| Ginger 3 blockbusters | Cooking wine 2 scoops |
| Maltose 1 scoop | Old soy sauce 3 spoons |
| Knorr Chaoshan marinated juice 1 bag |
Step 1
Wash chicken feet with clean water and set aside
Step 2
Trim your nails and set aside
Step 3
Pour cold water into the pot, add onion, ginger, cooking wine and maltose
Step 4
Bring to a boil over high heat, remove the foam and simmer for five minutes
Step 5
Take it out and put it into a basin for later use
Step 6
Join dark soy sauce
Step 7
Let each chicken foot be evenly colored
Step 8
Line a baking sheet with oiled paper, place the chicken feet on top, and use a hair dryer to dry the surface moisture.
Step 9
Preheat the oven to 200 degrees and bake for 20 minutes
Step 10
Turn over and bake for another 20 minutes
Step 11
Put the chicken feet into ice water and soak them for two hours
Step 12
Remove the soaked chicken feet and set aside. Tiger skin lines will appear.
Step 13
Open Knorr Chaoshan marinated juice and set aside
Step 14
Pour Knorr Chaoshan marinade seasoning into the soup stock
Step 15
Add the chicken feet, bring to a boil over high heat, then reduce to low heat and simmer for 45 minutes
Step 16
Reduce the juice over high heat and serve on a plate. Sprinkle with white sesame seeds and chopped green onions.
Step 17
The oven version of tiger skin and chicken feet is finished, thanks for watching! Cooking tips for tiger skin and chicken feet1. If there is no maltose, you don’t need to add it.
2. I used two packs of Knorr Chaoshan brine juice. It is a little salty. You can adjust it according to your taste.
3. If you don’t have an oven, you can also use an air fryer.
