Chicken claw blanching should be placed in ice water to cool, in order to be tender and crispy, the practice is as follows:

Preparation of materials: chicken claw, sesame oil, rice vinegar, cooking wine, balsamic vinegar, garlic, soya sauce, lemon, sugar, passion fruit, parsley, ginger, cooking wine.

I, chicken claws washed, cut off the nails, cut into small pieces to facilitate the flavor.

Second, the pot of cold water and add chicken claws, cooking wine, ginger, boil and then cook for 8 minutes.

Three, fish out the chicken claws into the ice water to cool.

Four: Take a large bowl and put rice vinegar, balsamic vinegar, soy sauce, sugar, sesame oil, garlic, cooking wine, lemon slices, passion fruit, mix well.

5, and so the chicken claws all cooled, control the water, into the modulated sauce, add parsley, into the refrigerator for five or six hours to wait for the flavor can be opened to eat.