Stewed chicken feet with Astragalus and jujube

Stewed chicken feet with Astragalus and jujube

Introduction:

"This Huangqi jujube stewed chicken feet is inspired by the Huangqi Jiangzao soup, which can replenish qi and deficiency, relieve exterior cold, add chicken feet and peanuts, and make a bowl of nourishing soup which can not only warm the body and disperse cold, but also nourish the face and resist aging."

Production steps:

Step 1: peanuts bubble up in advance;

Step 2: wash the jujube;

Step 3: slice ginger and wash Astragalus membranaceus;

Step 4: wash the chicken feet and chop them in half; blanch the chopped chicken feet in a boiling water pan for a while and take them out; rinse them with hot water.

Step 5: add appropriate amount of water into the casserole, add chicken feet, Astragalus and ginger slices;

Step 6: add a little cooking wine;

Step 7: bring to a boil and skim the froth; cover and simmer for about 20 minutes;

Step 8: add peanuts;

Step 9: add dates and continue to simmer for about 20 minutes;

Step 10: add salt, pepper and a little sugar and bring to a boil again.

Materials required:

Chicken feet: 8

Jujube: 12

Ginger: several slices

Peanuts: 1 handful

Astragalus: 10g

Salt: right amount

Pepper: right amount

Sugar: right amount

Precautions: 1. After blanching, rinse the chicken feet with hot water to avoid the tightness of chicken feet caused by sudden cold and heat, which is not easy to be cooked and rotten; 2. Make sure to use jujube, and put it later to avoid the excessive loss of nutrition caused by long-time stewing of jujube; 3. If you like the cooked and rotten peanuts, you can add them at the beginning; if you like the crisp peanuts, you can put them together with red dates; 4;

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh