1, pot of water, 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 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 chicken claws into the blanch water and cook about 20 minutes or so on low heat, taste, turn off the fire (the whole process do not cover the lid).

3, off the heat, you can cover the lid, chicken claws immersed in marinade soup slightly cooled and then removed, you can.