Lemon chick paws - not spicy version

Cooking Instructions

1. Cut off the nail caps of the chicken feet, wash them, cut the chicken feet in half, and blanch them in a pot under cold water.

   

2. Add another pot
   of cold water + 1 tablespoon of cooking wine + 2 slices of ginger, cook for 10 minutes and remove.

   

3. Remove the boiled chicken feet and soak them in the prepared ice or cold water for a while.

4. 4 tablespoons of aged vinegar (rice vinegar and balsamic vinegar are also fine), 2 tablespoons of light soy sauce, 1 tablespoon of sweet and spicy sauce (you can leave it alone), 1 teaspoon of sesame oil, 2 grams of salt, 2 grams of sugar. Then add the onion (cut into small pieces), coriander (cut into pieces), minced garlic (you can put more if you like), ginger slices.

5. After the ingredients are ready, take out the chilled chicken feet to control the moisture, then pour them into the ingredients and stir them, and put them in the refrigerator for more than 3 hours before eating them. It is recommended to soak chicken feet overnight.

   

6. *Lemons are not soaked together! Because lemon peel can be bitter! Cut half or a lemon (squeeze the juice) and mix well, ready to serve! Fresh lemons are squeezed in when you eat chicken feet, and the taste is more fresh~