Main Ingredients:
Chicken feet: 8.
Additional Ingredients:
Scallions: 30g; Ginger slices: 30g; Sichuan peppercorns: appropriate amount; Dried chili peppers: 4; Small chili peppers: 5; Golden sauce: 2 tablespoons; Red yeast rice: 1 tablespoon; Korean barbecue sauce: 1 tablespoon; Salt: appropriate amount; Sesame oil: 1 tablespoon; Chili oil: 2 tablespoons; Dark soy sauce: 1 tablespoon; Star anise: 2.
Flavor: Spicy; Cooking method: Braised; Time: Half an hour; Difficulty: Normal.
Steps for cooking Lujishou (Braised Chicken Feet)
Wash the chicken feet and remove the nails. Blanch them in boiling water with cooking wine and salt, and simmer for 15 minutes on low heat. Remove any foam.
After cooking, remove the chicken feet and wash them twice with warm water. Drain and set aside.
Heat a spoonful of oil in a wok over low heat, stir-fry the dried chili peppers, star anise, and Sichuan peppercorns until fragrant, and set aside.
Put an appropriate amount of water in the wok, add scallions, ginger slices, and a small packet of braised spices, and cook for a while. Then add a tablespoon of red yeast rice to adjust the color.
After the water turns red, add 2 tablespoons of golden sauce, 1 tablespoon of Korean barbecue sauce, and an appropriate amount of salt. Stir well.
Filter the braised soup and pour it into a bowl. Add 2 tablespoons of chili oil, 1 tablespoon of honey, 1 tablespoon of chicken essence, and 1 tablespoon of dark soy sauce. Stir well.
Then add the previously stir-fried spicy ingredients to the sauce and mix well.
Pour the mixed sauce evenly over the chicken feet.
Cover with plastic wrap and refrigerate for an hour, turning the chicken feet over halfway through to ensure even flavoring.
Serve and sprinkle with green and red peppers.
