Serves : 3 服務 : 3
Prepare time : 30 min 準備時間 : 30 分鐘
Cook time : 30 min 烹饪时间 : 1: 30 分钟
November 2013 11月2013年
Tasteecook recipes 美味的食物
Braised Chicken Feet With Eggs 燜鳳爪與雞蛋
Ingredients & Cooking Directions
for Braised Chicken Feet With Eggs 燜鳳爪與雞蛋材料
&烹调方法 :
Step 1 :
Prepare chicken feet 步驟 1:準備汆燙雞腳
2 pound
chicken feet 雞腳2英鎊
1. 首先將雞腳用清水沖洗乾淨, 雞腳爪尖剪掉. 將雞腳放入沸水中汆燙, 撈起在水龍頭下衝洗乾淨, 瀝乾多餘的水份, 放入盤中待用. 也可以先從腳掌直劃一刀,
再從大姆指處橫切一刀, 直接去骨後再對切.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVShM3v9MgNTLGnPg1PTkbgx19y-p-hhYIHvuaUeKNoDCwUHISsEUX_b1_i-6BYbiQc3yzjhbLm4ktNfQ-zwVGk8hTYHyIPj-ncHabvc5kFoMURnj9qlrFekl3Y2lQ0ZoGjaak95rMjwNp/s320/20170214_110427.jpg)
Step 2 : Prepare for fry chicken feet
步驟 2:準備炸雞腳
A pot of oil 一鍋油
2. 待油鍋 350 〜 375 溫度熱, 下雞腳炸至金黃色撈起瀝乾油,
燜鳳爪雞腳最好炸過吃起來更滑爽口.
Step 3 : Prepare boil the eggs 步驟 3:煮蛋
6 eggs 雞蛋 6 粒
A pot of water 一鍋清水
2. 一鍋清水下雞蛋煮熟,
然後把雞蛋殼丟掉 擱置.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJLXQwTutjLDTn5rkawX3nqFJ5DAEeSZJtsGQnZphg57T3HjukrikkJ3Cr1N5RTqZn9NpLoqb65ikh_AK0siDiuqLHTlUrYzECvUj5UyAgrMGK0s0QdydsDAAOdGAVqi9dd7P5vtCx8YD/s200/sunset+picture+%25E6%2597%25A5%25E8%2590%25BD%25E5%259B%25BE%25E7%2589%2587++images+%25285%2529.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJLXQwTutjLDTn5rkawX3nqFJ5DAEeSZJtsGQnZphg57T3HjukrikkJ3Cr1N5RTqZn9NpLoqb65ikh_AK0siDiuqLHTlUrYzECvUj5UyAgrMGK0s0QdydsDAAOdGAVqi9dd7P5vtCx8YD/s200/sunset+picture+%25E6%2597%25A5%25E8%2590%25BD%25E5%259B%25BE%25E7%2589%2587++images+%25285%2529.jpg)
Step 4 : cut the ingredient 步驟 4:切食材
4 slice ginger 厚生薑4片
4 large garlic cloves 大蒜瓣4粒
1/2 cup peel peanuts 去皮花生1/2碗
1 stem green onions cut half 青蔥l根切一半
3. 將去皮花生洗乾淨, 生薑刮去皮切4片, 青蔥l根切一半.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu939fmX3Z6-Q6gYqhCJ2owpxsEJ3Y8I40OqgGFiBlUjQfixhSSkJUvNv93eON16BP9zVhuN-pS5vRTYR5bMCsuRjnkJ78lcXX6i0kU7A92rARTyXR4Ap4o2JKDnIQl_GVVPSfGKkyyLvx/s200/20170214_111625.jpg)
Step 5 : Saute the ginger and garlic 步驟 5 : 爆香薑蒜
2 dried red chili 乾紅辣椒2支
3 tablespoon soy sauce 醬油3湯匙
3 teaspoons olive oil 橄欖油3茶匙
2 tablespoon dark soy sauce 老醬油2湯匙
Salt and pepper to taste 鹽和胡椒粉適量
1 teaspoon chili bean sauce 辣豆辦醬1 茶匙
2 teaspoons brown sugar or rock candy 紅糖2 茶匙或冰糖碎
1 teaspoon black beans or black bean
garlic sauce 豆鼔1大匙或蒜頭豆豉醬
5. 起一熱砂鍋, 下橄欖油, 爆香生薑, 大蒜瓣,
青蔥段, 乾辣椒, 辣豆辦醬,
豆鼔, 下醬油, 老抽,
嗆香雞腳, 加入鹽和胡椒粉適量.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx78ze3MWh4r5Le_qfp0Q5aCWpgJy7SaGQhiH3BWZptDC55ugUwmukOe7erNEWssO0IAMMI5A0QMgSmhzN-_zLNFnV_sz9vDl2ceEnDGQtHM0MnrRnPxFFCOvgFGwGYxH-8soNzf-HoQR/s200/D+145+Homemade+Sweet+Soy+Sauce%25E8%2587%25AA%25E5%2588%25B6%25E7%2594%259C%25E9%2585%25B1%25E6%25B2%25B9+%25286%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlC90dq8os5E4-IdyqACgQmiZnwYE-oMpTXKPkwWg9FOQeTp24KAxwGiM84XqxCjGHpiEgwTB-GxjDeFzGBD7KN7NkjiHxzX-W4oMXhqcD1B62hBRxhQk6L39V0d1HJDql6mFwMXYCfTFT/s200/lee+kum+kee++%25E6%259D%258E%25E9%2594%25A6%25E8%25AE%25B0+%25283%2529.jpg)
1 star anise 八角1粒
1 cup cooking wine 烹飪米酒1杯
3 tablespoons chili oil 辣椒油3湯匙
1 teaspoon chicken flavor 雞粉1湯匙
3 teaspoon white vinegar 白醋3 茶匙
6. 此時可加入適量的高湯或清水入砂鍋裡,
倒入米酒, 純芝麻油, 辣椒油,
雞粉, 白醋, 八角, 待煮滾後轉小火慢慢浸燜鹵大約1至l. 5小時.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSZ1xf1wzoE8aaXxdB3mjvPLB6bmZ3Ehyphenhyphen0DmnqYfauN8Q9Bxv9ix1HEtalFyiH1nhLL5tDX0H-5ElMFbdkiA4q9qHkm_sI6IMHH4oPhM43MX6cVLGAO3utrOdOk2lWgccgD7uNFSrQyLh/s200/anise++%25E5%2585%25AB%25E8%25A7%2592+%25285%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9DcBgTHSyDZnJXBKGk_rGSrWsPNM8aM0MqPi9B0JOmCcsnNuqQpZGrspjOrzRQwZpf1psbk8cI9pFmWdXNP7sMfkhPi8P6foAq9iJOVWo6ZAFXwk2Zi1DnwqWTP9FlEmwx8enLD9OWwT/s200/Rice+%25E7%25B1%25B3%25E9%2585%2592++1.jpg)
Step 7 : Add the thin gravy 步驟 7 : 勾上薄芡
1 teaspoon oyster sauce 蠔油1 茶匙
1 teaspoons corn starch 玉米澱粉1茶匙
7. 繼續燜煮至鹵水醬汁,
等湯汁快收乾稍濃稠時, 加入蠔油, 香油, 玉米澱粉水勾上薄芡, 即完成燜鳳爪與雞蛋.
食後感想 :
今天很高興可以和大家一起分享, 香鹵燜鳳爪與雞蛋, 吃起來QQ的, 口感格外爽口,
配上自己親手自製的滷肉汁, 加入少許辣豆辦醬調味, 有淡淡的辣清香味. 鹵雞腳這道菜一定要慢火熬燉, 快快樂樂試試看吧 !