Ingredients ?

10 chicken claws

200g rice cake

2 tablespoons of Korean chili sauce

garlic

green onion

sugar

ginger

white wine

1 tablespoon of white wine

How to make Korean chili sauce stewed chicken claws ?

Soak the chicken claws in water with white wine and ginger for more than 2 hours.

Pour oil into a frying pan, add chopped garlic and green onion, add sugar and two tablespoons of Korean chili sauce, stir fry and add a chopped tomato.

Bring the sauce to a boil, add the chicken claws and simmer on low heat for 1 hour or more.

After stewing, you can add rice cakes, or reduce the sauce over high heat, or use the soup to mix noodles, as you like.