How to make Korean chicken claws

How to make Korean chicken claws, only twenty minutes to complete, dipped in condiments don't mention how delicious! Drill into the nose of the smell of people's fingers, this dish on the table is enough to show, simply do not be too delicious, Korean chicken claw practice, do you know? I carefully organized some relevant information for you, take a look.

Korean chicken claw practice 1

Spicy chicken claw ingredients

Chicken claw 10

Wine 15g

Pepper 3g

Onion 4-5 segments

Garlic cloves half

Korean hot sauce 60g

Thai sweet chili sauce 20g

Tomato sauce 10g

Garlic paste

Salt 2g

Chicken essence 3g

Sugar 10g

Soy sauce 10g

Chili powder (optional) 15g

Sesame oil 1g

Cooking oil

Sesame seeds

Chicken claw, chicken feet, chicken breasts, chicken breasts, chicken breasts and chicken breasts. strong> How to Make Spicy Chicken Claws

Step 1: Wash the chicken claws and cut off the nails.

Step 2, add a suitable amount of cold water in the pot (over the chicken claws), put the chicken claws into the cold water, and boil over high heat.

Step 3: Load the ingredients in the picture, wash the ones that should be washed, peel the ones that should be peeled, and put them aside for use.

Step 4: Cook the bleeding foam, skim out.

Step 5, add cooking wine and seasoning prepared in advance (to fishy) seasoning how much does not matter much, turn to medium-low heat to cook for about half an hour.

Step 6, cooked and removed to cool. Can be divided into two chopped, you can also whole. It depends on your personal preference, I am used to separate the flavors.

Step 7, Korean hot sauce, Thai sweet chili sauce, tomato sauce, sugar, soy sauce, salt, sesame oil and add it to mix well.

Step 8: Heat the oil in the pan, add the garlic, stir fry the flavor. The garlic more out of the flavor ha!

Step 9, garlic grains fried golden flavor when adding chicken claws. Stir fry evenly.

Step 10, add the spicy sauce, mix well!

Step 11, add a bowl of water. Chicken claws cooked in advance soft, do not need to put too much water. If you think it's not spicy enough, you can add about 15g of chili powder and cook it over medium-low heat until the soup thickens.

Step 12, to this consistency should be more mixing. Otherwise, it is easy to paste the bottom of the pot Oh ~ juice the more simmering the more red, the color will be more great.

Step 13: Sheng out sprinkled with sesame seeds, a plate of pretentious. Finished ~ not difficult right!

Spicy chicken claws cooking tips

Want to eat more soft and rotten can use the pressure cooker to cook chicken claws time to control their own do not have to copy the rigid set? Thai sweet chili sauce itself is sweet, do not need to add too much sugar. Sauce is best to follow my go, missing a flavor will change. I've tried it so many times, my family makes it almost once a week. I can't say it's an authentic Korean recipe, but it sure tastes great! Each person's taste is different, first in accordance with my ratios to do, out of the pot before you feel where not in line with their own tastes and then add a small amount of seasoning products Finally, we must recommend a wave of Yanjing U8, the raw material is hops, high-quality malt, rice and water, there is no additives, the natural raw materials coupled with top-notch production technology will be the soft bitterness of the hops, the pure freshness of the rice aroma and refreshing `back to sweetness, not only can you Drink at home party, outside the socializing drinking game is also very suitable, drink more is not afraid of head hangover ~ into the hands of no loss, hurry to taste it! Doing dishes are delicious have skills, each of my dishes have a little trick, you search "Douguo" can directly view my recipes!

Materials

Blanch chicken claws with ingredients chicken claws 800g white onion 1 section ginger 3 slices of wine 10g stew chicken claws with ingredients Korean hot sauce 120g ketchup 30g sugar 15g salt 6g minced garlic 20g last mix in the ingredients minced garlic 20g cooked sesame seeds 10g

classic Korean spicy chicken claws

Make a pot of water, cool the water, add the chicken claws, and at the same time put onions and ginger, cooking wine. Turn off the heat for 3 minutes after the water boils. Fish out the chicken claws from the pot and set aside.

Put a small amount of oil in a frying pan, and when the oil cools, add the minced garlic and sauté, add the chicken claws, stir-fry for a few minutes, and add the Korean hot sauce and ketchup. Pour in water, and chicken claws flush can. Pour in sugar and salt, and when the water boils, add the lid and simmer for 30 minutes.

After 30 minutes, open the lid of the pot and start to collect the soup over high heat until the soup thickens, add the remaining minced garlic and white sesame seeds, mix well, and it's ready to eat.

Tips

1. The minced garlic is added in two batches for better aroma. The aroma of cooked garlic and raw garlic is different.

2, this recipe is done chicken claws is very rotten paste kind of texture, very soft, and very flavorful. Like chewy, you can add less water to shorten the stewing time.

3, 800g chicken claws do not have much meat, so do not worry about the portion is too large.