Phoenix claw 1 catty

Lemon 1

Fish sauce moderate

Scallion a little

Wine a little

Ginger a little

Lee Kum Kee Thai sweet and spicy sauce two thirds of a bottle

Steps -

1. - Steps -

1. phoenix claw, cut off the toes, cut everything in two, pot m put water, cooking wine, onion and ginger, cook on medium heat for 45 minutes.

2. Cooked phoenix claws, wash, put into cold water soak (preferably ice water), put in the refrigerator overnight, so that the phoenix claws made will be crunchy, and do the white chopped chicken a reason.

3. This is the next morning soaked phoenix claws, dripping water, standby

4. Lemon washed, all two, squeeze out the juice

5. This is the squeeze of lemon juice

6. Add the appropriate amount of fish sauce, lemon juice, 2/3 of a bottle of Thai sweet chili sauce, mix well, and into the refrigerator more than 2 hours, halfway to the need to stir a little.

- Tips -

1, usually I cook the night before, into the refrigerator overnight, get up the next morning to mix, home at night can eat. 2, if you don't have fish sauce, you can use other soy sauce instead of soy sauce. And sweet chili sauce to be willing to put oh, the flavor only taste oh!