Braised chicken feet & quail eggs
Overview
Yesterday I made roasted pig's feet. I couldn't bear to throw away the soup used to cook the pig's feet. I bought some chicken feet to braise. My daughter said she also wanted to eat braised eggs, so let's buy some quail eggs to braise them too! It can be used as a dish or as a snack. Stewing is not suitable for this method, and boiling is too common. Let’s use the word stew for the time being.
Tags
Ingredients
Steps
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Cut off the toenails of the chicken feet and clean them.
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Put cold water in the pot, half of the green onions and ginger slices, pour 1 tablespoon of cooking wine, add the chicken feet, bring to a boil over high heat, rinse with cold water, remove and drain the water. (Wash the quail eggs, add some salt and white vinegar to the pot in cold water, bring to a boil over high heat and cook for 3 minutes, remove and rinse, peel the shells and set aside. I forgot to take a photo.)
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Pour half a pot of oil into the oil pan (I used a 16cm diameter milk pot), heat it up to 50% hot, add the drained chicken feet, cover with a lid, fry for 1 minute, turn over, and fry for another minute to remove. The fried chicken feet must be covered with a lid, otherwise it will be like an "explosion" with oil splashing everywhere.
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Put the fried chicken feet, shelled quail eggs, all seasonings, onions and ginger into the pot, and add water to cover the chicken feet. Bring to a boil over high heat and simmer over low heat. You can taste the soup in the middle and add seasonings if it is not flavorful enough. (I used the soup used to cook pig's feet and added 1 tablespoon of oyster sauce.)
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Boil until the water is reduced and reduce the juice over high heat.
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Plate them separately, this is the chicken feet.
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This is a quail egg.
