Bean and Chicken Feet

Overview

This dish is not my creation, I found it in a cookbook at home. I discovered it a long time ago but never acted on it. That day, while making eight-treasure steamed rice, I soaked some more beans and threw them into the freezer to freeze. I dug it out over the weekend and made it based on my memory at the time. While simmering, I tasted the soup from time to time. Unexpectedly, it was very delicious. After being stewed, the beans are crispy, the soup is thick, and the gelatin of the chicken feet makes each bean sticky. Think about it, this will be loved by female friends who love beauty. It is so cheap and easy to operate, and it is light and delicious. It is difficult not to like it!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• old man
• sichuan cuisine
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• barley
• chicken feet
• mung beans
• peanuts
• red beans
• soybeans
• stock essence
• ginger
• green beans
• pepper
• salt

Ingredients

Steps

1. 1 Soak the purchased chicken feet in water for half an hour and change the water frequently.

   

2. 2 Soak various beans in advance.

   

3. 3 Wash the chicken feet, cut off the nails, and wash them again.

   

4. 4 Put an appropriate amount of water in the pot, add the chicken feet and cook together.

   

5. 5 When the water boils, add the beans.

   

6. 6 Cook for a while, then you can see foam coming out. Turn off the heat.

   

7. 7 Remove the chicken feet and beans and rinse them with water.

   

8. 8 Put an appropriate amount of oil in the pot and stir-fry the ginger slices until fragrant.

   

9. 9 Add chicken feet and beans and fry together.

   

10. 10 Add salt.

    

11. 11 Add pepper.

    

12. 12 Add a little stock essence.

    

13. 13 Add appropriate amount of boiling water, bring to a boil over high heat, then turn to medium to low heat and simmer slowly.

    

14. 14 Turn off the heat until the bean curd claws are tender enough to your liking.