Chicken claw has always been the heart of the heart, cold barbecue braised hot pot are very good, today's sauce steamed chicken claw is one of the must order in Hong Kong restaurants, soft sticky flavor, full of collagen, salty and moderate, the elderly and children will not eat hard.
<h1 class= "pgc-h-arrow-right" > ingredient preparation</h1>
Chicken feet 460 g
Vegetable oil to taste
Cooking wine 15 ml
Ginger to taste
6 dried chili peppers
Tempeh 20 g
Salt to taste
Thirteen hem 3 g
Sugar 5 g
Light drawer 10 ml
Oyster sauce 10 ml
Dark soy sauce 3 ml
Green onion to taste
Hot water to taste
< h1 class="pgc-h-arrow-right" > the cooking process of steamed chicken claws in soy sauce</h1>
1. Wash the chicken feet, soak them for half an hour to soak in the bloody water, then cut off the nails of the chicken feet in the kitchen and slice the ginger for later.
2. Bring some water to a boil over high heat, add chicken feet, add 1/2 sliced ginger and 15 ml cooking wine, and cook for another 3 minutes when the water boils again, skimming off the foam in the middle.
3. Remove the chicken feet, drain and set aside.
4. Heat the frying pan with an appropriate amount of vegetable oil, then add the right amount of salt, the oil should be slightly more, when the oil is 70% or 80% hot, add the chicken feet and then immediately cover the pot, fry for a while to turn the chicken feet over so that the chicken feet can be fried evenly.
5. Fry until blistered and wrinkled, then soak in hot water for two and a half hours to swell the chicken feet.
6. After the chicken feet are soaked, heat the chicken feet and pour a little vegetable oil, add the dried chili peppers, the remaining ginger slices and 20 grams of tempeh and heat them until fragrant.
7. Then pour the sautéed seasonings on top of the chicken feet, add 10 ml of soy sauce, 10 ml of oyster sauce, 5 g of sugar, 3 ml of dark soy sauce and 3 g of thirteen spice powder, stir well.
8. Finally, bring the steamer to a boil with an appropriate amount of water, add chicken feet, and steam for 40 minutes on medium-low heat.
9. Out of the pot, sprinkle with appropriate amount of green onion, steam the chicken claw in soy sauce and you're done!
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