Ingredients
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750 g chicken feet
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2 tablespoons Sichuan pepper
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two star anise
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2 small pieces cinnamon
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2 small pieces bay leaf
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10 g rock sugar
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1 tablespoon cooking wine
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3 tablespoon dark soy sauce
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2 tablespoon light soy sauce
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1/2 teaspoon thirteen-spice powder
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sliced ginger
Directions
Tips
- When blanch chicken feet, put in cold water and cook until boil. During the whole blanching process do not cover with lid.
- You can replace rock sugar with white sugar. But rock sugar can make the chicken feet look more shiny and beautiful.
- The thirteen spices the secret ingredient to make this dish. You can have a try it first. Other spices can be replaced as needed.
- Both dark soy sauce and light soy sauce are salty. The ingredient list does not include salt. If you have a strong taste, you can add some as you like.
- You can control the braising time based on your preference. If you like to eat chewy, simply do not cook too long. You can cook longer if you like the soft and strong taste.
Steps
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1
Done
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Prepare the ingredients and spices |
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2
Done
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After washing the chicken feet, cut the nails one by one. |
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3
Done
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Put 1/2 pot of water in the pot, put in the chicken feet, boil water and continue to cook for 3 minutes |
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4
Done
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Remove chicken feet and rinse with running cold water. Drain. (Cold water can make it more flavored) |
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5
Done
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Put the chicken feet into the pot, fill with water until the water cover chicken feet. |
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6
Done
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Boil the water, add a tablespoon of cooking wine |
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7
Done
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Add 2 pieces of ginger |
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8
Done
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Add 3 tablespoons dark soy sauce and 2 tablespoons light soy sauce |
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9
Done
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Put pepper, star anise, cinnamon, fragrant leaves into the tea bag. Put tea bag into the pot. (If you don't have a tea bag, simply put all ingredients directly into the pot without tea bag) |
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10
Done
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Add rock sugar |
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11
Done
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Add 1/2 teaspoon of thirteen spices |
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12
Done
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Boil again, use low heat to boil for about 80 minutes, until chicken feet very soft. Switch to high heat to boil until the soup become sticky. |
