The method for making Guangdong-style Tiger Skin Chicken Claws

Guang-style Tiger Skin Chicken ClawsIngredients Introduction

Main Ingredients:

Chicken Claws (10 pieces)Ginger Slices ( ) Dry Dried Chili Peppers(2 pieces)

Auxiliary Ingredients:

Oil ( ) Ice Water (One basin)Soy Sauce( ) Warm Water ( )Sugar( ) Cooking Wine ( ) Salt ( )

Guang-style Tiger Skin Chicken Claws Method:

1. Wash the chicken claws and dry them, then set aside for later use.

2. Heat oil to a higher level than you would when stir-frying; add chicken claws and fry on medium-low heat, flipping occasionally until they are evenly heated.

3. Fry until golden brown.

4. Remove from the oil and place in ice water for more than two hours (I did this at night so it was ready to eat the next day).

5. Peel off the skin, then rinse and cut into pieces (I cut them into two parts).

6. Heat oil in a pan, add ginger slices and dried chili peppers, stir-fry until fragrant, then add soy sauce, cooking wine, salt, sugar, and a little warm water. Cook over low heat until boiling, then add chicken claws and stir evenly.

7. Transfer the chicken claws and sauce to a plate.

8. Cover with cling film or a plastic bag and place in an electric pressure cooker with a triangle weight.

Steam for 45 minutes.(Ensure the pressure cooker is pre-heated with water). Tips:One: Dry the chicken claws to reduce oil splashing.

Two: Be cautious during frying; oil can splash and cause burns. Cover the pot if necessary, but leave a gap for steam escape to avoid additional splattering.

Three: Soaking in ice water helps peel off the skin due to thermal expansion and contraction.

Four: Cooking time may vary with different pots, so adjust accordingly.

Step 3: Scoop out and immerse in icy water to create a tiger skin effect through thermal expansion and contraction.

Step 4: The steaming time varies with different pots, so adjust according to your preference.