Thai style chicken claw better than tea restaurant recipe

Thai style chicken claw better than tea restaurant

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I used to eat a Thai chicken claw in the Tudou teahouse in Guangzhou. It's delicious. My husband says it's delicious. I'm not in Guangzhou now, but I always aftertaste that taste. I say I can make that taste. I feel that this chicken claw is made of vinegar, raw soy sauce, sugar and other ingredients. So today, I made this Thailand according to my memory We ate all the chicken claws at once. We didn't even want to let go of the bones. My husband said that what I made was much better than what I made outside. He said that he would buy more to make. Ha ha-

Cooking ingredients

fragrant leaves:1 piece

clear water:1 / 2 bowl

white vinegar:10ml

veteran:10ml

Cooking Steps

Step1:Wash the chicken feet and soak them in water to remove bloo

Step2:Add some water to the pot and put it into the chicken fee

Step3:Add ginger slices, white vinegar and chicken feet to coo

Step4:Cover the pot and boil it, then mix it and cook for 2 minutes

Step5:Then put the boiled chicken feet in supercooled water and soak in ice water for half an hou

Step6:Then fix the claws on the nai

Step7:Prepare the spice

Step8:Wash the spices and put them into the pot. Then add vinegar, soy sauce and wate

Step9:Add ice suga

Step10:Put in the chicken claw, fire, cover and coo

Step11:Boil it and turn it upside down, put on the lid and cook for 10 minutes. Put in red pepper when it's 5 minutes away (considering that children don't eat spicy food, so put one. If you like spicy food, you can put three. And put them in when you cook