Braised chicken feet with soybeans is a common home-style dish that combines soft, glutinous soybeans with collagen-rich chicken feet and braises them until flavorful. The chicken feet are tender and fall off the bone, while the soybeans absorb the broth, resulting in a savory, spicy, and rich flavor that is both nutritious and delicious with rice.
Materials
Steps for making soft and delicious braised chicken feet with soybeans
Wash fresh chicken feet thoroughly, cut them in half, put them in a pot of cold water with ginger slices, scallions, and a suitable amount of cooking wine, bring to a boil and blanch.
Blanch the blanched shreds and rinse them clean.
Place the chicken feet in a pressure cooker, then add the pre-soaked soybeans.
Add appropriate amounts of dried chili peppers, ginger slices, garlic cloves, star anise, cinnamon, bay leaves, a small piece of rock sugar, dark soy sauce, and cooking wine (adjust the saltiness to your liking).
Add an appropriate amount of water, cover the pressure cooker and turn on the heat. After the pressure cooker reaches pressure, cook for 5 minutes and then turn off the heat (this step can be adjusted according to your own pot; cook until soft and tender).
This is what it looks like after being cooked in a pressure cooker.
Prepare small red chilies, dried chilies, and minced garlic.
Next, heat oil in a wok, add chopped chili peppers and minced garlic, stir-fry evenly, then add dried chili flakes.
Drain the cooked chicken feet and soybeans and add them to the pot (reserve the broth). Stir-fry evenly, adding a pinch of salt, MSG, light soy sauce, and oyster sauce to taste.
Pour in the broth and simmer together, then turn up the heat to reduce the sauce.
It's done! Take it out of the pan~ Sprinkle with chopped green onions~
