Braised chestnut and chicken feet
Overview
Autumn is here, and chestnuts are on the market again. I bought some to try out when I saw them that day. I like the round chestnuts, so I usually buy them. Today’s dish of chestnut and chicken feet happened to have these two ingredients at home, so I braised them together. The taste was unexpectedly good. The salty chicken feet soup felt like it would stick to your lips. The chestnuts were soft and glutinous, salty and sweet, and it was very popular with everyone. The Mid-Autumn Festival and National Day are approaching. If you like it, let’s dedicate this dish that is both beautifying and nourishing to your family to your family!
Tags
Ingredients
Steps
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Wash the chicken feet and cut off the nails. Peel the chestnuts and set aside.
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Blanch the chicken feet in cold water and then wash them and set aside.
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After the oil in the pot is hot, add appropriate amount of ginger and rock sugar.
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Add chicken feet and stir-fry for a while, then add cooking wine while still hot.
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Add an appropriate amount of bean paste, an appropriate amount of light soy sauce, fish sauce, and a little vinegar and stir-fry until coloured.
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Add water to cover the chicken feet.
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Move to the casserole, put two cloves of garlic, an appropriate amount of peppercorns, and one star anise into a seasoning container, and put the seasoning container into the soup.
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After the water boils, cook for 5 or 6 minutes. Add the chestnuts and cook for a while. After boiling for a while, add an appropriate amount of salt according to the actual situation. My chestnuts are smaller. After cooking for about 15 minutes, the chestnuts are fully cooked and the soup has dried up. Add a few drops of vinegar and start the pot.
