Mongolian sauce braised chicken feet-You Are Foodie

By Christ
90

Mongolian sauce braised chicken feet

I really like Mongolian sauce dishes. Whenever I go to the supermarket, I always look for Mongolian sauce. I love it so much. This time, I used Mongolian sauce to stew chicken wings. I chew a few if I have something to do and enjoy it.

Main Ingredients

Phoenix Claw 450 grams

Auxiliary Ingredients

Scallion powder 1 full spoon
Jiang Mo 1 full spoon
Garlic powder 1 full spoon

Seasonings

Raw powder 1/2 tablespoon
pepper 1/3 teaspoon
White sugar 1/4 teaspoon
Refined salt 1/4 teaspoon
Oyster sauce 1 tablespoon
Raw smoke 1/2 tablespoon
Mongolian Juice 2 tablespoons
Edible oil 1 tablespoon

1、 Fried chicken feet are easy to become flavorful when stewed, and can be fried or air fried. Now with the air fryer, it's even more convenient, without the need for oil splatters from deep frying;2、 If you want the dish to be fragrant, use scallions to have a stronger flavor than scallions. This dish uses white scallions, but of course, red scallions are even better;3、 The spoons, spoons, and measuring cups used by the author in cooking, baking, and any other food blog posts are all international measuring tools, and are not the spoons and cups we usually use to mix drinks and hold food at home or in restaurants. This is to clarify.

Step 1 . Chop garlic, ginger, and scallions into small pieces;

Step 2 . Cut apart the chicken feet vertically, remove the nails, rinse and dry, stir well with 1 tablespoon of cooking oil, then put them in an air fryer at 400 ° F for 6 minutes to see if they turn golden brown. If not, fry for another 3 minutes or so, as long as they turn golden brown;

Step 3 . Raise the heat in the stove, add bottom oil to the hot pot, add minced garlic, ginger, and scallions, and stir fry until fragrant;

Step 4 . Pour in the chicken feet and mix well;

Step 5 . Add water that is almost level with the phoenix claws;

Step 6 . Simmer over high heat until about one-third of the juice is left;

Step 7 . Place a small bowl of sauce and add 2 tablespoons of Mongolian sauce, 1/2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1/4 teaspoon of salt, 1/4 teaspoon of white sugar, 1/3 teaspoon of pepper, and 1/2 teaspoon of cornstarch. Stir well;

Step 8 . Pour in the bowl of sauce, stir fry evenly until the soup starts to bubble, reduce heat, and serve on a plate. Enjoy!

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