Chicken Feet Broad Bean Stir-fry
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Instructions
Ingredients
1
Prepare chicken feet, dried tofu, Chinese water bamboo, edamame and broad bean paste
0:09
2
Trim nails off chicken feet and cut into pieces
0:15
3
Dice dried tofu and Chinese water bamboo
0:19
4
Add water to a pot with shredded ginger and cooking wine
0:21
5
Blanch chicken feet then remove and rinse clean
0:24
6
Heat oil in a pan, stir-fry chicken feet and edamame over high heat, add cooking wine and a bowl of water
0:27
7
Simmer for two minutes, add dried tofu and Chinese water bamboo, add appropriate water and broad bean paste to taste
0:34
8
Cover and cook over medium heat for 2 to 3 minutes
0:45
9
Add cornstarch slurry to thicken the sauce, then transfer to a plate when thickened
0:48
