[Guangdong] A must-have dish for banquets - tiger skin claws

Overview

Chicken is a must-have during Chinese New Year in my hometown, but the chicken feet must be eaten by the breadwinner of the family. I have known since I was a child that only my parents can eat the chicken feet at my New Year’s Eve dinner. The children can only eat chicken legs and wings. My mother said that for the chicken feet, my parents will be able to make more money this year, and if the children eat chicken wings, it means they can fly high in the future. Every time I see my father nibbling chicken feet with white wine with relish, I feel that these chicken feet are really the most delicious thing in the world. Maybe I ate enough chicken drumsticks when I was a child, but as I grew up, nibbling on chicken feet was the most enjoyable thing for me who was afraid of gaining weight. Together with my friends, each of us would take one and nibble it slowly, preferably with a good TV screen. That was the most enjoyable thing. A few years ago in Guangdong, I fell in love with the tiger skin chicken feet at the wet market. The skin of the chicken feet was soft and soft, and the taste was slightly spicy. One bite left a fragrance on my lips and teeth. Every time I saw it, I couldn't help but buy a few to satisfy my craving. I have made this recipe many times and it is a favorite with my family. First fried, then simmered in water, the meat and skin of the chicken feet become soft and waxy. In addition, the spiciness of fresh ginger makes it very good to accompany wine or as a snack. Fried chicken feet can’t be cooked without a pot lid at home. Because it will splash out when put into the pan, it must be covered. Wait until the pot stops crackling before removing the lid. In fact, this dish uses very few ingredients, but it is very fragrant. You should choose better soy sauce and dark soy sauce for color.

Tags

• hot dishes
• home cooking
• cantonese cuisine
• cao guo
• chicken feet
• dried chili pepper
• oil
• old soy sauce
• star anise
• white vinegar
• chopped green onion
• garlic
• salt
• young ginger

Ingredients

Steps

1. 1 Rinse the chicken feet with clean water to remove the blood, chop off the toenails, and prepare other ingredients

   

2. 2 Boil 600 ml of water, add chicken feet and white vinegar, cook for one minute and remove

   

3. 3 Wipe up the water

   

4. 4 Apply dark soy sauce while it's hot

   

5. 5 Put oil in the pot, heat it to 60% heat, close the lid, open a small slit, pour the chicken feet in, and immediately close the lid tightly.

   

6. 6 Shake the pan with your hands so that the chicken feet can be evenly soaked in the oil. When there is no more oil in the pot, open the lid and fry until the skin is tight and hard with lines

   

7. 7 Remove and drain

   

8. 8 Leave 2 tablespoons of low oil in the pot and sauté the ginger, garlic, star anise and grass fruit over low heat

   

9. 9 Add 600 ml of water (fresh soup is better)

   

10. 10 Add chicken feet, add rice wine and soy sauce, bring to a boil over medium heat, cover and simmer over low heat for 30 minutes

    

11. 11 Taste the saltiness, add an appropriate amount of salt, and use high heat to drain the juice

    

12. 12 Finished product