Spicy Lemon Chicken Feet
Overview
This dish is based on lemon wing tips. My daughter likes it very much, but I don’t like to make the same thing again, so I changed it to chicken feet this time. It was still summer vacation when I filmed this video. The mint and coquina grown by my mother-in-law were growing very vigorously. When I was picking the leaves to make tea, I threw them into the chicken feet. If you don’t have or don’t like these leaves, you don’t have to put them in. The sourness of this dish comes from lemon, and the spiciness comes from yellow lantern chili sauce. If you use red chili sauce or chili powder, you can also use it. I also added rock sugar, firstly to neutralize the hot and sour taste, and secondly, together with other seasonings, to give the chicken feet a complex taste.
Tags
Ingredients
Steps
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For chicken feet, ask the boss to help cut off the toenails and split them in half. Check whether there is any old yellow skin on the skin. If there is any, cut it off with scissors. Wash it several times and drain it.
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Chop onions, shallots, ginger slices, and garlic into coarse pieces.
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Put the chicken feet in a large bowl, add salt, white sugar, cooking wine, squeeze in the juice of half a lemon, stir evenly, cover with plastic wrap and refrigerate for more than 20 minutes.
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Slice the other half of the lemon, remember to remove the seeds.
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Heat the oil in a pan, heat the oil and sauté the onion, ginger and garlic until fragrant.
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Fry chicken feet until both sides are slightly brown.
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Add oyster sauce, rock sugar, lemon slices and yellow lantern chili sauce. Add the marinated chicken feet soup to the pot, stir-fry evenly and add water to cover the chicken feet.
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Cover and bring to a boil over high heat, then reduce to low heat for 15 minutes, or until it is as soft and hard as you like.
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Reduce the juice over high heat, add mint and coriander leaves before serving, stir-fry briefly and serve.
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Garnish with mint leaves and serve.
