Ingredients ?

Chicken claws 1000g

Sand ginger powder 2 packets (20g)

Ginger slices 5 slices

White wine 2 teaspoons

Yellow Mast (bought in drugstore) 5~8 pcs

Chicken powder ? 1 teaspoon

Salt 30g/2 teaspoon (if you like heavy taste you can add another 20g for marinade)

Scented oil 1 teaspoon

Flavored Salt Baked Chicken Claws Directions ?

Prepare the ingredients

First clean, cut off the toenails and drain

Put a few slices of ginger and a teaspoon of white wine (to deodorize) into a pot of boiling water.

After the water boils, pour the chicken claws into the pot and swamp the water to remove the blood.

Snooze for about 3 minutes to remove the blood, chicken claws set immediately after the fish into the cold water over the cold river.

After the chicken claws through the cold water, pick up and drain, 1 packet of 10g Salt Bureau chicken powder, 1 teaspoon of salt into the mix, put into the refrigerator for 2~3 hours (taste).

Using the time of marinating chicken claws, 5 yellow masts patted and crushed with a bag of separating crumbs into the pot of water to soak, so that you can deepen the yellow color.

Put another 10g packet of salt-baked chicken powder, 1 teaspoon of salt into the (water can foam over the chicken claws can be) soaked yellow mast water and mix well and turn on the heat and cook, to cook a more yellow color when 1 teaspoon of white wine, 1 teaspoon of chicken powder, 1 teaspoon of sesame oil into the mix, and then put all the chicken claws into the soup slow medium-low heat baking boring for 10 minutes or so, turn off the heat and bake for another 5 minutes to pick up.

The chicken claws immediately fan cooling (if the weather is cold, just leave it to cool), (do not rush to eat first, otherwise the texture is not Q sense) and then put into the refrigerator refrigerator (not freezer, freshness freezer compartment) for 3 hours (overnight better taste more Q sense) to eat, delicious.

Tips

1, the amount of water in the pot to be able to submerge over the chicken claws as well), boiling water will be ginger and white wine (to remove the fishy flavor) into the pot, and so the water boiled chicken claws poured into the pot Nao water.

2, chicken claws stereotypes immediately put into the ice water over the cold river, the purpose of the chicken claws taste Q elastic, the skin will not break open.

3, chicken claws all into the soup slow medium heat baking boring 8 ~ 10 minutes or so. Do not be too long or the fire can not be too big, otherwise the chicken claws skin cracked taste soft and not Q elastic.