1, put water in the pot, add cleaned chicken claws, cook for about 5 minutes (do not cover the lid), fish out, rinse cold water until the chicken claws are all cooled, drained, chicken claws to cut off the nails, standby.

2, another pot of water, put marinade packet, scallions and ginger, add chicken powder, cooking wine, rock sugar, soy sauce and soy sauce boiled, blanch the water into the chicken claws cooked on low heat for about 20 minutes or so, test the flavor, remove from the fire (the whole process do not cover the lid).

3, after the fire, you can cover the lid, chicken claws immersed in marinade soup slightly cooled and then removed, can be.

Cooking tips

1, this time too lazy to make marinade soup, just use the marinade package.

2, if you use the marinade soup to do, directly blanch the chicken claws into the marinade soup, cook for about 20 minutes on it, (the specific time according to the size of the chicken claws and personal preference, you can cook to 20 minutes, take out and try) remember not to cover the lid.

3, practice 2. the water must cover the chicken claws.

4, the same way, you can brine chicken wings, chicken thighs, beef and so on, the trick is in the cooking process, do not cover the lid, to ensure that brine out intact food.

5, there is no time to cook brine soup, you can use brine package instead, brine package can be used repeatedly.

6, to make the brine food that can maintain a beautiful appearance, but also to ensure that the marinade thoroughly into the inside of the food, the trick is in the cooking process, be sure not to cover the lid of the pot, from beginning to end of the pot has been open. Marinated food time of about 20-30 minutes or so, the first brine soup boil and then put the material, boil and then change to a small fire slowly brine, time to the fire, this time you can cover the lid, so that the food to stay in the brine soup soaked to brine soup a little cooler and then take out, so that brine out of the food is flavorful, the texture of the tender texture, and the appearance of the perfect.

How to choose chicken claws

Purchase chicken claws, the chicken claws of the meat skin color white and shiny, no residual yellow skin; chicken claws texture is tight, elasticity, the surface of the slightly dry or slightly moist and not sticky hands. If the chicken claws dull color, surface sticky, it shows that the chicken claws stored for too long, should not be purchased.