Homemade Spicy Chicken Claws Recipe

　　Chicken claws. Also known as chicken palms, phoenix claws, and phoenix feet. They have much skin and tendons with abundant gelatin, often used for soup, but also can be braised, marinated, or pickled. Examples include: braised chicken claws, marinated chicken claws, pickled chicken claws. Thick-textured ones can be cooked until tender, deboned, and mixed, such as pepper-marinated chicken claws or deboned chicken wings, all with a crisp and tender texture. Chicken claws are nutritionally rich. They contain abundant fat, which maintains body temperature and protects internal organs after consumption, providing essential fatty acids for vitamin absorption and increasing satiety. The contained protein helps maintain the balance of potassium and sodium in the body, alleviates edema, enhances immune function. Reduces blood pressure, buffers anemia, and promotes growth and development.

Chicken claws also contain a large amount of copper, known to be one of the essential trace elements for human health. It plays a crucial role in the development and function of blood, central nervous system and immune system, hair, skin, bone tissue, as well as brain and internal organs like liver and heart.

　　Ingredients Main ingredients: 500g chicken feet, oil as needed, salt as needed ginger 4g, garlic 6g,Sichuan pepper 2g, bay leaves 2g,soy sauce 6g, old soy sauce 4g,star anise 3g, dried chili to taste chili.

Steps

. Thaw the chicken claws, remove the nails, and cut into two pieces.

. Place the chicken claws in boiling water in a pot, cook until done, then rinse with running water and drain well for later use.

. Slice the ginger and garlic.

. Heat oil in a pan, add the ginger and garlic slices to stir-fry until fragrant.

. Add bay leaves, Sichuan pepper, dried chili, star anise, and stir-fry evenly.

. Pour in enough water.

. Add old soy sauce and fresh soy sauce, then season with salt according to taste.

. Place the prepared chicken claws into the pot, bring to a boil over high heat, then reduce to low heat and cook until desired tenderness is achieved.

. Afterwards, simmer on high heat to thicken the sauce.

. Serve immediately.

Tips

. If you do not like spicy food, use less chili.

. Cutting into two pieces facilitates better flavor penetration.