Braised chicken claw

  Braised chicken claw (红烧鸡爪)


2-3 pieces of geranyl
Moderate amount of light soy sauce
Moderate amount of dark soy sauce
Wait two aniseed
500 g chicken feet
A moderate amount of rice wine
4 clove of garlic
Three slices of ginger
A piece of sugar


1 Remove fingernails from chicken feet, cut into small pieces to taste, boil water in a pot, blanch chicken feet, remove and set aside.

Put oil and rock sugar in the wok and fry. Add chicken feet and stir fry. Add cooking wine, dark soy sauce, light soy sauce and stir fry evenly.

2 Add ginger, aniseed, cinnamon, bay leaf and chilli, add water over chicken feet, bring to a boil over high heat, turn to low heat and cook for half an hour. Cook until chicken feet are cooked, add salt, and then use a high fire to dry the soup.
3 The delicious braised chicken feet are finished.


When the sugar is finished, turn off the heat and add the chicken feet or use the lid to cover the chicken feet to avoid burning your hands or face.

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