Braised Chicken Feet with Crayfish Seasoning

Overview

As a cook, the biggest headache is not how to cook the food, but what kind of food to buy? My daughter’s mouth has been naughty and she doesn’t touch the food from the previous night. In fact, I am the same and have completely forgotten the days when I was a kid and had pickles every meal. But then again, if we are still just pickles now, then what is the point of working hard to make money? My daughter loves to eat chicken feet. When I really don’t know what to buy, I buy pounds of chicken feet and cook them in different ways. But sometimes I like to be lazy. For example, today’s chicken feet recipe uses ready-made crayfish seasoning and just throws it into the rice cooker. Maybe my daughter stayed with her grandparents for a year when she was a child, and she likes to eat soft and rotten meat. This chicken feet was stewed for more than an hour. The bones are crispy and the meat is rotten, and you don’t need to chew it much. If you like the meat to be tender and chewy, you don’t need to cook it for so long. After it boils, simmer it for about 15 minutes, and then soak it in ice water for a while.

Tags

• hot dishes
• home cooking
• preparing meals
• lunch
• dinner
• chicken feet
• cinnamon
• cooking wine
• star anise
• xiabuxiabu crayfish seasoning
• ginger slices
• green onions

Ingredients

Steps

1. 1 When I bought the chicken feet, the boss helped me cut off the toenails and split them in half. After cleaning them, I put them in the rice cooker and added enough water. I added more than half of the pot.

   

2. 2 Put the onion, ginger and spices into the rice cooker together, and add about 1 tablespoon (special measuring spoon) of cooking wine to remove the fishy smell and retain the fragrance.

   

3. 3 After boiling, skim off the foam.

   

4. 4 Pour in the crayfish seasoning and cook for more than 1 hour until chopsticks can be inserted effortlessly into the thick part of the chicken feet. Or cook until it is as soft and hard as you like.

   

5. 5 I change the pot to high heat to reduce the juice, or you can cook it directly in the rice cooker until the soup is thick. If the chicken feet have been cooked until soft and the soup is still very big, you can take out the chicken feet and cook the soup until it thickens before adding the chicken feet.

   

6. 6 It’s ready. It’s soft, slightly spicy and melts in your mouth!