When many people try braised chicken feet at home, they find that the color of the chicken feet they stew is very different from those sold outside. So, how do we color the braised chicken feet when we make them ourselves? Does it look good?

How to color braised chicken feet

The braised chicken feet are colored with sugar color and dark soy sauce. It is very suitable to eat it at home, because it looks very appetizing. But if you want to use it commercially, it is not recommended to use dark soy sauce. You can use sugar color and add 3 yellow gardenias instead. This will make the chicken feet stewed yellow. Just put the yellow gardenias and spices into the brine and cook.

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What to do if the braised chicken feet are very light in color

Add rock sugar and dark soy sauce so that the color will look good.

Pour an appropriate amount of water into the pot and put the chicken feet into the pot. Make sure that the water can cover the chicken feet. You can put as much water as possible because water cannot be added midway during the process of braising the chicken feet. Go in, in order to avoid not having enough water when cooking halfway, and the chicken feet are not yet cooked, it is better to add more water first, then add ginger slices, peppercorns, star anise and bay leaves, then pour in bean paste, light soy sauce and rock sugar, add For dark soy sauce, first bring it to a boil over high heat and then turn to medium-low heat. Cook for about thirty minutes. After the soup in the pot gradually becomes less, you can enjoy very delicious braised chicken feet.

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How to braise chicken feet

Recipe: 1500 grams of chicken feet, 4000 grams of water, 3 grams of cinnamon, 2 grams of Angelica dahurica, 4 grams of star anise, 4 grams of galangal, 2 grams of sanye, 5 grams of grass fruit, 2 grams of cumin, 3 grams of bay leaves, 2 grams of white cardamom, 2 grams of nutmeg, 3 grams of tangerine peel, 40 grams of Sichuan peppercorns, 40 grams of dried chili pepper, 200 red oil gram.

Seasoning: 20g green onions, 50g ginger slices, 80ml cooking wine, appropriate amount of salt, 20ml dark soy sauce, 30g sugar, 3g pepper, 50g lard.

Method:

1. Wash the chicken feet first, remove the claw tips, then soak them in cold water for 3 hours, drain the water and set aside.

2. Put 20 grams of ginger slices, 20 grams of green onions, 80 ml of cooking wine, 10 grams of peppercorns, and 5 grams of salt into the chicken feet and marinate for 2 hours.

3. Wash the marinated chicken feet and blanch them. Put cold water in the pot and boil for about 12 minutes, hot water for about 8 minutes. After cooking, pour cold water and set aside.

4. Wash all the prepared spices, put them into 4000 grams of water, add the remaining lard, green onion slices, ginger slices and sugar color, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes. , become brine.

5. Add salt, pepper, dark soy sauce, chicken feet, and red oil to the brine, bring to a boil over high heat, then change to medium heat and brine for 20 minutes, then turn off the heat and soak the chicken feet in the brine for 2 Ready to eat within hours.

How to choose chicken feet

When purchasing chicken feet, you should choose chicken feet whose skin is white and shiny, has no yellow hard skin and is elastic, and the surface is not sticky. of.

If the surface of the chicken feet is dull and sticky, it means that the chicken feet have been stored for too long and should not be purchased.