Stewed chicken feet is a way of cooking chicken feet. The chicken feet made with this method are very fragrant and make people drool at the thought. Although the bones of the chicken feet are relatively hard, after being braised at a high temperature, the bones become soft and tender, giving a unique taste. Stewed chicken feet can also be made at home. Let’s take a look at the methods of making stewed chicken feet below?

Method 1:

1. Cut off the tips of the chicken feet, clean them, and drain the water;

2. Parboil the chicken feet, add a small piece of cassia bark, fennel, and Sichuan pepper to the spice bag;

3. Put about 500 grams of water in the pot, add the spice bag, add cooking wine, soy sauce, scallion knots, ginger slices, sugar, salt, I also add a little five-spice powder, a little ground pepper, and several dried chili peppers;

4. When the water boils, add the chicken feet; braise for about 20 minutes; do not rush to take them out, it is best to soak for about 10 minutes.

Method 2:

1. After buying chicken legs and chicken feet, clean them and boil them in cold water in the pot (cooking with cold water makes the meat tender), add ginger and cooking wine, boil for a few minutes, pour out the water, and wash them while doing so.

2. Reheat the pot, heat it up, add a few tablespoons of lard, sauté garlic (first flattened), ginger, dried chili peppers, add dark soy sauce (tastes pure and is good for coloring), brown sugar, cooking wine, and your favorite spices (I add star anise, Sichuan pepper, dried chili peppers, fennel, cumin, tangerine peel, clove, galangal, and put them in a cloth bag tied tightly), adjust the flavor according to your preference, fry until fragrant (i.e., thick), remove the garlic, add water and bring to a boil, and make a unique flavored braising sauce. Put the cleaned pork feet and other large pieces in it. Boil it first with high to medium heat, then simmer for about two hours or longer (until they can be chewed easily). Soak for three to four hours to flavor, then cut into thin slices and dip in sauce as desired.

Method 3:

1. Cut off the tips of the chicken feet, clean them, and drain the water;

2. Break the cassia bark into small pieces and put them together with fennel into a disinfected gauze bag, sew the mouth of the bag;

3. Put about 500 grams of water in the pot, add Shaoxing wine, soy sauce, scallion knots, ginger cubes (lightly pounded), spice bag, and half of the sugar;

4. Wait until the water boils, then add the chicken feet;