Chinese Food
Thai boneless chicken feet
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I like Thai boneless chicken feet very much when I go to the western restaurant. They are sour, spicy, sweet and sweet. But sometimes I want to make them myself because I can't eat them at home. Because the ingredients at home are not perfect, they are only simple version.
Cooking ingredients
Cooking Steps
Step1:Pour some water into the pot and put ginger and cooking wine to boil. Put chicken feet after the water boils (chicken feet should be about 12 yuan for my husband to buy
Step2:Cook chicken feet for about 10 minutes, then fish them up and put them in ice water for half an hour (I put the water in a small stainless steel basin more than an hour in advance and put it directly into the ice water in the refrigerator
Step3:I cut the onion at the foot of the frozen chicken. It's usually sliced in the western restaurant. But I'll just cut it into small pieces if I have trouble. Then put sesame oil and salt in the right amount (you can put some fish sauce in the right amount. I don't like the taste of fish sauce, so I just put salt in the right amount
Step4:A little lemon juice (because there is no juicer, we use a porcelain spoon to extract the lemon juice
Step5:Don't throw away the lemon peel after juicing. Shred it and mix it in the onion (the lemon peel will be bitter, so try to shred it as much as possible). If it tastes too sour, put sugar in it and then wrap the plastic wrap and refrigerate it
Step6:The chicken's feet are boneless. After soaking in ice water, the chicken's feet contract and become hard. I feel that the cooked chicken's feet are easier to boneless than when they are raw (it's really troublesome to insist on boneless
Step7:Mix the onion and the boneless chicken feet evenly. Add pepper to the taste (because there's no millet pepper or Thai sweet chili sauce at home. Only my own chopped chili (my chopped chili only has chili and garlic. If there's more chili, it's not suitable). So I use chopped chili instead
Step8:Put it in a fresh box and refrigerate it for the next day
Cooking tips:The juice of an egg sized lemon is already very sour. So I didn't put vinegar in it. There are skills for salty light to add proper amount to delicious dishes according to my own taste.
