Materials?

30 chicken feet

25 spoonfuls of vinegar

Lemon 1.5

20 tablespoons soy sauce

2 tablespoons cooking wine

8 slices of ginger

0.5 teaspoon sesame oil

Passion fruit 1 piece

5 tablespoons Haitian garlic Chili sauce

How to make Thai chicken feet?

Wash chicken feet, soak in water for 20 minutes, and cut off nails.

Add cooking wine and ginger slices, boil in boiling water for 10 minute, and skim off the foam. While cooking, prepare a pot of ice water, take out the chicken feet ten minutes later and soak them in ice water for 20 minutes. (This step is to cool down and make the meat quality of chicken feet more elastic.)

The secret of preparing sauce is to remember to use Haitian garlic Chili sauce, which tastes the best, and Lee Kum Kee's is also acceptable, saving the trouble of chopping pepper and garlic. I used 30 chicken feet, and the amount of sauce depends on the number of chicken feet, but the ratio of garlic Chili sauce: soy sauce: vinegar is 1:4:5. Add half a spoonful of sesame oil (the spoon size is up to you. I don't stipulate this. ) Add half a slice of lemon, half a squeezed juice and a whole passion fruit to the sauce to enhance the aroma and relieve boredom.

Remove the chicken feet from the ice water, dry them with kitchen paper towels, put them in a container, and pour in the sauce for curing. Put them in the refrigerator at 0 degree for more than 24 hours. Remember to turn it over and make sure that every chicken claw is pickled and delicious.

skill

Remember that the water for soaking chicken feet is drinking water! Running water may cause diarrhea!