Rice cooker chicken feet is a dish with chicken feet, soy sauce, rock sugar or brown sugar as the main ingredient, ginger as a supplementary ingredient, the difficulty of making ordinary.

Practice one

1, chicken claws bought and cleaned.

2, with salt baked chicken powder and chicken claws mixed well.

3, into the rice cooker, put half a small bowl of water. Just press the cook button.

4, the rice cooker is out of water will automatically jump, then you can out of the pot.

Practice two

1, prepare the material: chilled chicken feet thawed, washed, cut off the chicken's nails. Rice cooker in some water, boil to almost open when the chicken feet put in, blanch, water boiled on the chicken feet out, over a cool water. Ginger slices.

2, the processed chicken feet poured into a clean rice cooker, add ginger, soy sauce, mix well, marinate for about an hour, add the right amount of water, brown sugar.

3, rice cooker connected to the power supply, press to cook function. Cook until the juice is almost dry. Do not cook too dry, a little bit of juice is more delicious.

Tips: Brown sugar will be slightly sweeter than rock sugar, like a little sweet can put more sugar. If you don't like too much soy sauce, put a little less soy sauce and a little salt. Sugar is a must, to enhance the flavor.

Chicken claws, also known as chicken paws, phoenix claws, and phoenix feet, are the claws of a chicken's feet,*** 4 fingers. Chicken claws are not called chicken claws in gourmet recipes, but called as phoenix claws. In the south of China, phoenix claw is a famous dish of high grade, and its cooking method is more complicated.

Shape more skin, tendons, gelatinous large. Commonly used in cooking soup, but also suitable for brine, sauce. Such as: marinated chicken claws, sauce chicken claws. The texture of the fat can also be cooked after the bone mixed food, such as: pepper chicken claws, split bone wings, are crispy and delicious.

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