Resisting the Epidemic and Enhancing Physical Fitness: Homemade Quail Eggs Braised Chicken Legs
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I've made braised chicken legs and chicken feet many times at home, but I always feel they aren't as delicious as those sold outside – just that little bit of 'je ne sais quoi' and the meat is a bit tough, with a bad texture.
One bag of chicken feet, washed and dried. Cut several knife marks on the surface.
Appropriate amount of salt, light soy sauce, old soy sauce, oyster sauce, pepper, Sichuan peppercorns. Mix well with hands, cover with plastic wrap, and refrigerate overnight to let the flavors absorb.
Clean the surface with seasonings before cooking. Use paper towels to dry the surface a little more.
When the oil in the pot is 60% hot, add the marinated chicken feet over low heat. This allows the meat to firm up, creating a tender texture, and also allows excess chicken fat to be fried out, preventing it from being greasy.
After frying until partially cooked, remove them. Reheat the pot, add scallions, ginger, and garlic, and pour in old soy sauce, light soy sauce, and appropriate amount of pepper. Add water to cover the chicken feet. Bring to a boil over high heat, then simmer over low heat for 20 minutes.
Serve the sauce with rice, especially appetizing with chicken feet.
Made another pot of chicken legs the next day and gave it to my parents to eat.
