In Guangdong, chicken claw is one of the ingredients of high-grade dishes and its nutritional value is relatively high. Here is a delicious way to introduce chicken claws to you, welcome to read!
Delicious way to make chicken claws
Tiger skin phoenix claws
Main ingredients: chicken claws (8)
Seasonings: sugar (50 grams), water (50 grams), soya sauce (3 tablespoons), rock sugar (10 grams), star anise (3), sesame seeds (4 slices), peppercorns (1 teaspoon), water (300 ML) )
Directions:
1, put 50 grams of sugar in the pot 50 grams of water into the pot, cook sugar color;
2, when the sugar color is golden brown, put the phoenix claw stir fry wrapped in sugar color (if overcooked sugar sauce pulls the wire can be added a small amount of water and then stir fry);
3, take a milk pan, put the oil boiled to 40% of the heat;
4, divided into two deep-fried. During the period you need to turn over;
5, deep-fried to date red fish out of the oil;
6, prepare marinade materials;
7, the marinade into the pot, high heat boil, turn the heat down to cook for 15 minutes;
8, will be fried phoenix claws into the marinade soak more than 1 hour;
9, after the immersion of the chicken skin has been expanded;
9, the chicken skin has been swollen open;
10, the fried phoenix claws with the water and then turn over. p> 10, the marinade together with the chicken claws into the pot, high heat to collect dry juice can be.
Tips:
1, the oil temperature can not be too hot, about 40% can be under the over-fried;
2, fried chicken claws to see the color a little darker can be out of the pot, so as to avoid frying scorched;
3, like to eat some soft, can be soaked with the marinade together with the steam on the 30 minutes or so, then back to the pot to collect juice.
Steamed Phoenix Claws in Soy Sauce
Main Ingredients: Chicken Claws (moderate)
Seasonings: Onion and Ginger (moderate), Salt (moderate), Light Soy Sauce (moderate), Soy Sauce (moderate), Cooking Sake (moderate), Star Anise (moderate), Gui Pi (moderate), Incense Leaves (moderate)
Directions:
1.
1, the chicken claw scrub clean, along the leg bone will tendon cut, blanching
2, blanched chicken claw put old soy sauce and salt marinade half an hour into the flavor of the color, and then fished out with a paper towel to absorb the water
3, into the hot frying pan frying until crimson, fished out of draining oil,
4, with water did not dip over one hour, fished out to the plate, in the dish poured into the amount of salt, soy sauce, put the green onion section Ginger, add star anise, cinnamon and sesame leaves, add the right amount of broth, put the steam drawer on the high-fire steam half an hour off the fire, it's done
Tips:
1, chicken claws before frying must be drained of water, and at the same time do a good job of preventing the work of the bursting splash, with the pot cover cover.
2, chicken claws frying attention to the fire, frying big, soak a little longer.
3, pay attention to the flavor of the soup before steaming.
Roasted phoenix claws
Main ingredients: chicken claws (500 grams)
Seasoning: marinade (appropriate), barbecue marinade seasoning (appropriate)
Methods:
1, chicken claws cleaned and remove the toenails
2, the marinade (if there is no readily available home), the marinade can be used in the soy sauce, soy sauce, soy sauce, soy sauce and other ingredients. Marinade can be used to soy sauce, cooking wine, rock sugar, salt, pepper, dashi and other seasonings you like to add water mixed together on a slow boil can be) barbecue marinade seasoning
3, will be put into the marinade chicken claws on high heat to cook for about 15-20 minutes, with chopsticks can be easy to go through the claws can be
4, fish out of the phoenix claws with cool water over the cold and soaked for 10 minutes to remove the chicken claws surface mucus
5, and then soaked chicken claws > 5, and then soak the chicken claws into a container, pour the marinade seasoning with hand rubbing, so that the seasoning and chicken claws claws fully mixed marinade for more than 1 hour
6, marinated chicken claws out, with bamboo skewers chicken claws skewered, placed in the middle and upper and lower heat of the oven at 180 degrees baked for 10 minutes
7, 10 minutes after the removal of baking tray to the chicken claws turn over, and with a brush on the surface of the chicken claws and then evenly brushed A layer of marinade seasoning, baking tray and then into the middle of the oven, upper and lower heat 180 degrees bake for 10 minutes
Tips:
1, chicken claws must be boiled first, so that you can remove the fishy flavor, and then it is easy to bake ripe;
2, boiled ` chicken claws to be into the cool water soak for a while, to remove the surface of the claws of the chicken and the mucus is conducive to the chicken claws of the hair;
3, marinade the chicken claws of the surface of the chicken claws, the chicken claws of the hair;
3, the longer the marinade time the more flavorful, the best is to marinate for 24 hours, so that the flavor is more intense.
Beer Roasted Chicken Claws
Main Ingredients: Chicken Claws (9), Beer (a can of beer (500ml))
Seasoning: Homemade Chili Sauce (a little bit (can be ignored)), Red Hot Soy Sauce (1/2 tablespoon), Cooking Sake (1 tablespoon), Ginger (3 slices), Seasoning Sauce Packet (see tip) (appropriate amount) ), rock sugar (3-4), chicken powder (a little)
Directions:
1, chicken claws cut off nails, wash and drain water spare
2, hot pan, moderate oil frying spices on low heat
3, put ginger, chili sauce stir fry
4, medium heat into the chicken claws stir fry evenly, pour in the red-hot soy sauce and stir fry
5, put in the a few rock sugar, cooking wine dripping pan stir-fry
6, pour in beer, and chicken claws flush, high heat boil, the minimum fire simmering for about 40 minutes
7, into a small amount of chicken essence, high-fire juicing, gently shaking the pot, try not to stir fry, to maintain the integrity of the outer skin, while hot
Tips:
1 tablespoon = 10g seasoning packet content commonly used by the family can be seasoning packet Adequate (dry chili moderate, pepper and pepper each 10, anise 1, licorice 3, 3 leaves, cumin moderate)
Chinese cuisine spices in the pot frying, deep frying, baking, will make its flavor release
The amount of alcohol should not be too much to affect the late collection of juice, simmering time, can be adjusted
Thai sour and spicy chicken claws
Thai sour and spicy chicken claws
Thai sour and spicy chicken claws
Thai sour and spicy chicken claws
Main ingredients: chicken claws (500 grams)
Seasonings: onion (half), red pepper (appropriate), mint leaves (appropriate), anise (appropriate), cinnamon (appropriate), sesame seeds (appropriate), peppercorns (appropriate), dried red chili peppers (appropriate), ginger (appropriate), Thai-style hot and sour sauce (appropriate), sugar (appropriate), lemon juice (appropriate), salt (appropriate) )
Directions:
1, anise, cinnamon, ginger, pepper and other ingredients into the seasoning steel ball;
2, phoenix claw cold water into the pot, put the seasoning steel ball and the right amount of salt, large fire boil, fish out the foam, and then turn to a small fire, cook for thirty minutes;
3, the cooked phoenix claw fish out into the cold boiled water, put the right amount of ice cubes together Chill for ten minutes;
4, after the chilled phoenix claws into a clean pot, add the prepared onion threads and red pepper rings, then add Thai chutney, sugar and lemon juice; mix well and then covered with insurance film into the refrigerator for an hour;
5, eat when served on a plate, the top garnished with some mint leaves
Tips:
1, Phoenix claws must be fried to the tip of the armor, into the cold water to cook, while putting the seasoning ball (all the seasoning ingredients first into the seasoning ball so that more to keep the dishes clean) and the right amount of salt, high heat to boil, skimming foam, turn to a small fire to cook on the thirty minutes;
2, boiled phoenix claws into the cool water, add ice, pay attention to if the cool water, so that the cold dishes made of a better guarantee of its use! safety;
3, the chilled phoenix claw into the container, and then add shredded onion and red pepper rings, add Thai chili sauce, sugar and lemon juice and mix well together, covered with plastic wrap in the refrigerator for more than an hour can be chilled.