Making boneless chicken feet at home. (Recipe for what to eat to
I really like chicken feet, so I made it according to the recipe of what to eat today, and it's really delicious!!
4 serving
Within 60 minutes
danburi5
Ingredients
  • Chicken feet
  • Milk
  • Whole pepper
    little
  • bay leaf
    3-4piece
  • Red pepper powder
    3spoon
  • red pepper paste
    3spoon
  • Soy sauce
    3spoon
  • Oligosaccharide
    3/2spoon
  • plum extract
    2spoon
  • crushed garlic
    2spoon
  • Sesame oil
    1spoon
  • ground pepper
  • Cheongyang red pepper
    ea
Cooking Steps
STEP 1/4
Rinse chicken feet in cold water and soak them in milk for about 10 minutes.
STEP 2/4
Rinse chicken feet again in cold water, then boil the water and add chicken feet, whole pepper, and bay leaves to boil.
STEP 3/4
Rinse the boiled chicken feet in cold water and mix with the sauce. I have a lot of chicken feet, so I made it twice as much as the sauce^^)
STEP 4/4
Put oil on the pan and stir-fry chicken feet, and it's done!!
It's delicious even if you add onions, green onions, etc. according to your preference. ^^
I think it's most important to control the fishy smell of chicken feet!! Make sure to soak it in milk and boil it with bay leaves!!!
Cooking review
5.00
score
  • 950*****
    score
    I looked at the recipe and made it delicious! Good job!!
    2022-11-07 22:09
  • 249*****
    score
    Thank you.
    2019-03-09 00:12
  • 442*****
    score
    Enjoy it
    2018-08-23 23:41
chicken Recommended recipe
  • 1
    Making crispy chicken without a drop of oil with an air fryer
    4.75(12)
  • 2
    Making kkanpung chicken with leftover chicken
    4.88(8)
  • 3
    Imitating Zikova Chicken
    4.75(8)
  • 4
    Seasoned chicken. Making seasoned chicken sauce
    4.67(6)
Kimchi Recommended recipe
  • 1
    Making young radish kimchi
    4.92(39)
  • 2
    Copy the convenience store ticket, fried kimchi!
    4.93(118)
  • 3
    Kimchi with chives
    4.97(98)
  • 4
    savory and delicious simple geotjeori kimchi, cabbage geotjeori,
    4.92(61)