Braised chicken feet with mushrooms
Overview
'Chicken feet' are rich in collagen, just like hooves; when cooked and eaten in the mouth, they are very elastic and there will be a layer of sticky collagen on the lips. This kind of collagen is very helpful for the skin, whether it is old or young, it can slow down the aging of the skin. This chicken feet stew can not only be served as a hot dish but also as a wine dish. After eating, you can also mix the sauce into the noodles to make a noodle sauce. There is a lot of collagen left in the sauce. Malaysians like to mix this dish into wonton noodles. This noodle is called ‘Winter Mushroom and Phoenix Claw Wonton Noodles’. I haven’t eaten it for a long time when I think about it. It’s hard to avoid missing home food after being away from home for so long. . .
Tags
Ingredients
Steps
-
Prepare materials for later use.
-
Wash the chicken feet and then use kitchen paper towels to absorb the water, because it needs to be put in the pot and fried slightly, otherwise the oil will explode when frying without absorbing the water.
-
Put an appropriate amount of oil in the pot, and the oil should cover the chicken feet. When the oil is hot, add the chicken feet and fry over medium-high heat. At this time, the oil will splash a lot, so be careful. Just fry it a little until it's a little golden. You don't have to fry it thoroughly.
-
After frying, put it into the pot and add an appropriate amount of water. The water should cover the chicken feet.
-
Then add dried chili peppers, garlic, and star anise, put them in place, and bring to a boil over high heat.
-
After boiling, turn to low heat and simmer. At this time, you can add the seasonings. Put the light soy sauce, sweet soy sauce, and mushrooms into the pot and simmer for 1 hour.
-
In the remaining half hour, cut the fried tofu into cubes and add them to the pot to simmer together.
-
Finished product picture.
