Korean Spicy Stir-fried Potatoes and Chicken Feet

Method

1. 01

   Step 1

   Cut the white part of the scallion into sections, slice the ginger, chop the garlic cloves, peel and cut the potatoes into strips, and set aside.

   

2. 02

   Step 2

   Soak the chicken feet in water, wash them, and cut off the nails (ignore the chicken wings in my bowl because I'm taking a day off tomorrow and planning to make chicken wings). Hehe~

   

3. 03

   Step 3

   Cover the chicken feet with cold water, add Sichuan peppercorns, star anise, scallions, ginger slices, half a spoonful of dark soy sauce, a pinch of salt and cooking wine (optional). Bring to a boil over high heat, then reduce to a simmer and cook 10 8 . Don't overcook them, or the meat will fall off the bone when stir-fried...

   

4. 04

   Step 4

   While the chicken feet are cooking, heat oil in a pan and fry potato strips until golden brown.

   

5. 05

   Step 5

   Ta-da~ It turned out pretty good (actually, I added potatoes because I like them, hehe. As for side dishes, whatever you put in is entirely up to your personal preference).

   

6. 06

   Step 6

   Cook the chicken feet and chop them in half (or leave them whole). Heat oil in a pan, sauté garlic cloves until fragrant, then reduce heat to low and add the chicken feet. Stir-fry for one minute, then add the fried potato strips, followed by Korean chili sauce, tomato sauce, soy sauce, half a spoonful of dark soy sauce, and sugar. Stir-fry briefly, then add a bowl of water, cover, bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.

   

7. 07

   Step 7

   Check the sauce level after 8 10 , stirring occasionally to prevent burning. Once the sauce has reduced sufficiently, add white sesame seeds, stir well, and it's ready to serve! Hehe~