How to make stewed chicken feet with potatoes.
Chicken feet stewed with potatoes is a home-cooked dish that is loved by diners. This dish is not only rich in taste, but also has high nutritional value, which is delicious, soft and glutinous, and smooth. Today, let's step into the kitchen and discover how this delicious dish is made.
1. Preparation of ingredients.
First of all, we need to prepare the following ingredients: fresh chicken feet, potatoes, green onions, ginger, garlic, dried chilies, star anise, cinnamon and other spices, as well as dark soy sauce, cooking wine, salt, sugar, chicken essence and other seasonings. The choice of these ingredients and seasonings will have a direct impact on the taste and quality of the final dish.
2. Food processing.
Treatment of chicken feet: Wash the chicken feet, cut off the nails, and chop them into small pieces to make them more flavorful when cooking.
Handling of potatoes: Peel the potatoes, wash them and cut them into evenly sized pieces for later use.
Preparation of other ingredients: chop the green onion, slice the ginger, crush the garlic, cut the dried chili pepper into sections, and set aside.
3. Cooking steps.
Stir-fry spices: Pour an appropriate amount of oil into the pot, heat it and add spices such as green onions, ginger and garlic, dried chilies, star anise, cinnamon, etc., and stir-fry over low heat to bring out the fragrance.
Add the chicken feet: Pour the processed chicken feet into the pot, stir-fry over high heat until the surface is slightly yellow, and add 1 tablespoon of cooking wine to remove the smell.
Add dark soy sauce: Next, add half a spoonful of dark soy sauce and stir-fry evenly to color the chicken feet.
Add the potatoes: Pour the chopped potato pieces into the pan and stir-fry well with the chicken feet.
Add water: Pour in enough water to cover the ingredients, then add salt and sugar to taste.
Stewing process: After the heat is boiled, turn to low heat and simmer, during which you need to turn the ingredients from time to time to prevent them from sticking to the pan. Simmer for about 30 minutes to 40 minutes until the potatoes are soft and the chicken feet are tender.
Sauce to taste: At the end of the stew, turn to high heat to reduce the juice and add a little chicken essence to enhance the freshness. When the soup is thickened, turn off the heat.
Fourth, serve on a plate.
Place the stewed potato and chicken feet on a plate, garnish with some chopped green onions, and serve. This dish is mouth-watering in both flavor and aroma. Whether it's a home-cooked dish or a hospitality delicacy, it's a satisfying home.
5. Tips.
Chicken feet are easier to absorb when chopped into small pieces, and it can also make it more convenient for diners to eat.
Potatoes should not be stewed for too long to avoid losing their taste and nutrients.
The amount of dark soy sauce and cooking wine can be adjusted according to individual taste to achieve the best taste effect.
Epilogue. Through the above introduction, I believe you have an in-depth understanding of the production method of potato stewed chicken feet. Not only is this dish delicious, but it's also a lot of fun to make. Try your hand at making it yourself on the weekend and let your family and friends share the results of your cooking.