Spicy chicken feet(xiang la ji zhao )

Spicy chicken feet

Introduction:

"There is no rock sugar in the original ingredients of this dish. When I stir fry it with chili sauce, I think the color can't achieve the expected effect and it's not good-looking. When I think of Lao Yang's need to add sugar to make pig's feet, I suddenly wonder," if I add rock sugar to chicken's feet, will the color be better? " It turns out that adding rock sugar is very wise. Adding rock sugar, the color becomes golden and translucent. It's not as deep as using old style alone, nor as pure as using rock sugar alone. By combining the two, there are more layers of changes, so the taste is mellow. Light, seemingly sweet, coupled with the spicy smell of the old godmother, the taste suddenly becomes ambiguous and warm

Production steps:

Step 1: wash the chicken feet and remove the toes.

Step 2: put the chicken feet in the pot, add the water, then add star anise, ginger and salt.

The third step: after the fire is boiled, foam is removed.

Step 4: simmer for 20 minutes.

Step 5: stew chicken feet at the same time to make sauce: two spoonfuls of old Ganma chili sauce, two spoonfuls of soy sauce and salt to make sauce.

Step 6: drain the chicken feet.

Step 7: heat the pan, pour the chili sauce into the pan and add the rock sugar.

Step 8: pour the chicken feet in and stir fry slowly over low heat until the color turns golden.

Materials required:

Chicken feet: 500g

Star anise: one

Fennel: one

Ginger: one piece

Lao Ganma chili sauce: two spoonfuls

Rock candy: three pieces

Salt: right amount

Oil: right amount

Soy sauce: right amount

Note: do not cover chicken feet when cooking, otherwise it is easy to rot skin and affect the appearance.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Ji Zhao