We all think that chicken feet are a snack to drink, especially for alcoholic diners. It is definitely said that chicken feet are the best snack to drink. There are many ways to make chicken feet, and the most popular is the chicken feet with brine or pickled pepper. Don’t take chicken feet as an improper delicacy. Chinese people love to eat chicken feet. The earliest record should be in “Lu Shi Chun Qiu”. Some people clearly stated that they don’t like chicken feet: there is no meat, it is hard to eat, and there is nothing to eat. People who don’t know how to eat chicken feet only gnaw off the skin attached to the bones, and the chicken feet are still in the shape of chicken feet after eating. And people who know how to eat chicken feet gnaw off chicken feet one by one. Don’t let go of the cartilage and muscles in every joint, and feel the rampage of collagen in the mouth. I have to say that rice cookers are really good at cooking all kinds of dishes. It’s so easy. Throw the chicken feet and seasonings into the rice cooker and just wait to eat. I have cooked many rice cooker recipes before, both stewed and boiled. This time I used a rice cooker to braise chicken feet. The original tight skin and meat were simmered in the rice cooker, and the delicate muscles were filled with juice. The most refreshing thing is that when the chopsticks are clamped, the whole piece of treasure in the palm falls off, full of collagen. The chicken feet have a soft and waxy texture, and a bite is delicious and spicy.
How to make rice cooker stewed chicken feet?
Ingredients: 12 chicken feet
Accessories: appropriate amount of vegetable oil, salt, appropriate amount of dark soy sauce, a tablespoon of bean paste, 2 star anises, 1 gram of peppercorns, 10 grams of ginger, 1 rock sugar, 5 spicy peels, 1 garlic, 2 bay leaves, 3 grams of cinnamon, beer (optional), spicy hot pot base 30g
Remove the nails and wash your chicken feet, and cut the chicken feet in the middle to make it more delicious. Cut the ginger into slices. Soak the dried red chili with cold water.
Add 2 tablespoons of cooking wine and a little ginger slices to the chicken feet in a pot under cold water. After boiling over high heat, remove and rinse.
Turn on the rice cooker and select the function of quick cooking. Put vegetable oil on the inner pot and cover the pot. After the oil is heated, spread the scallions and slices of ginger, star anise, peppercorns, bay leaves, cinnamon, and garlic and stir fry to create a fragrance.
Add the bean paste and the spicy fragrant sauce to stir fry the flavor and red oil.
Add chicken feet and stir-fry evenly.
Add dark soy sauce and stir fry evenly to color.
Then pour beer and water in portions. I used a total of 200ml of beer. Do not add more beer and water, just slightly less than the ingredients. Because each pot is of different size, all you need to do is the beer and water are flush with the ingredients. Cover the pot.
It still has the function of cooking rice quickly. it will be fragrant after boiling.
Cook for about 30 minutes, then use chopsticks to prick it lightly, unplug the power supply when you can insert it, and sprinkle with chopped green onion. It can be served.
Chicken feet must be blanched in advance to get rid of the fishy smell. Chicken feet with beer are cooked quickly, and they are delicious. Hope you like the rice cooker stewed chicken feet.